Salmon Shioyaki

Instructions

1. Prepare the salmon
   Pat the salmon fillets dry with paper towels. Check for any remaining bones and remove them with fish tweezers. Score the skin side of each fillet with shallow diagonal cuts about 1 inch apart to prevent curling during cooking.
2. Salt the salmon
   Sprinkle the sea salt evenly over both sides of the salmon fillets, rubbing it gently into the flesh. Place the salted fillets on a wire rack set over a plate or tray. Let sit uncovered in the refrigerator for at least 30 minutes or up to 2 hours. This draws out excess moisture and seasons the fish.
3. Rinse and dry
   After the salting period, briefly rinse the fillets under cold water to remove excess salt. Pat thoroughly dry with paper towels. Brush each fillet lightly with sake on both sides.
4. Prepare the grill or broiler
   If using a grill, preheat to medium-high heat. If using a broiler, preheat on high. If using a pan, heat a large, heavy skillet (preferably cast iron) over medium-high heat and add the vegetable oil.
5. Cook the salmon
   For pan method: Place the salmon fillets skin-side down in the hot skillet. Cook without moving for about 4-5 minutes until the skin is crisp and golden. Flip and cook for another 2-3 minutes until the salmon is just cooked through but still moist inside. For grill or broiler: Cook skin-side down first for 4-5 minutes, then flip and cook for 2-3 minutes more.
6. Check for doneness
   The salmon is done when it flakes easily with a fork but is still slightly translucent in the center. The internal temperature should reach 125°F (52°C) for medium-rare or 130°F (54°C) for medium.
7. Serve
   Transfer the salmon to serving plates. Serve immediately with grated daikon radish topped with a few drops of soy sauce, lemon wedges, and a sprinkle of chopped green onions. Traditional accompaniments include steamed white rice and miso soup.