First, sprinkle 200 g salmon fillets with 2-4 g salt spread over both sides. Use your hands to rub the salt over the surface, making sure it’s evenly seasoned. Store in the fridge for at least 3 hours, preferably overnight for the best flavor.
Preheat your oven grill or broiler on a medium-high setting. (Gas takes about 5 minutes, electric takes a little longer.)Remove the salmon from the fridge and dry the surface with kitchen paper to remove any excess moisture. Rub 1 tsp sake over the salmon to improve the texture and taste (optional).
Place the salmon under the grill with the skin side facing up. Be aware of the shape of the grill’s heat source and place the salmon directly underneath to ensure even cooking. Cook for 3-4 minutes or until the skin becomes golden and crispy.
Carefully flip the salmon over, lower the heat to medium and cook on the other side for 4-5 minutes or until cooked through.
Transfer to a plate and serve with rice and miso soup. Squeeze the juice of 1 sudachi over the salmon and enjoy!
Leave a Reply