Japanese-Style Salted Salmon
Skin-on salmon is cured with sake and salt, then broiled until browned and savory for a simple Japanese-style breakfast or rice bowl topping.
Prep 10 min · Cook 6 min · Total 12 hr 16 min · Makes 2 servings
Ingredients
- 1 tablespoon sake, optional
- Two 4-ounce skin-on fillets of salmon, preferably cut from the belly
- 2 teaspoons Diamond Crystal kosher salt
Directions
- If you’re using sake, scatter it over the salmon fillets, then blot them dry with paper towels. Season both fillets evenly with the salt, pressing it onto the flesh and skin so it stays put.
- Set the salted fillets in a glass container, like a small glass baking dish, that has been lined with paper towels. Cover and chill overnight, or for as long as 36 hours. Every 12 hours, swap in fresh paper towels and turn the fillets over.
- When you’re ready to cook, move an oven rack to the top position and heat the broiler. Arrange the salmon on a rimmed baking sheet lined with foil. Broil until the fish releases some fat and begins to brown, about 3 minutes. The exact timing will depend on the strength of your broiler and how close the fish is to the heating element.
- Flip the fillets and continue broiling until the salmon is well colored and the fat is sizzling, about 3 minutes longer. Serve right away.