Japanese-Style Salt-Cured Salmon
4 salmon filets (4 ounces each), skin on, cut into long thin slices
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2 tablespoons sake
kosher salt, as needed (about 3% of the total weight of the salmon)
For serving:
steamed rice
toasted sesame seeds
pickled daikon, if desired
Place the salmon on a plate or tray, drizzle it with the sake. Pat dry with paper towels and salt your salmon on all sides, including the skin.
Transfer salmon to a plate or dish that has been lined with paper towels, make sure you wrap the whole dish so the salmon is covered completely. Place in your refrigerator for up to 36 hours. Every 12 hours or so, place the salmon on fresh dry paper towels and rewrap.
When ready to cook, preheat your broiler. Transfer your salmon to a baking sheet (line with aluminum foil for easy cleanup). Broil the salmon until lightly browned on one side, flip over and continue broiling to brown the other side, about 3 minutes per side.
Serve immediately with steamed rice topped with toasted sesame seeds and pickled daikon if desired.