Japanese Salted Salmon (Shiozake) 塩鮭

Name: Japanese Salted Salmon (Shiozake) 塩鮭
Total time: 30 min
Ingredients: 1.3 lb Salmon; 3 tbsp Salt; 1–2 tbsp Sake; 2 inches Daikon

Ingredients

Sprinkle 1–2 tablespoons sake over the salmon fillets, turn to coat, and let sit for 10 minutes. Pat dry with paper towel.
Sprinkle some of the salt on the skin, then the rest on both sides, pressing any leftover salt onto the skin. Use about 5% of the salmon's weight in salt.
Line an airtight container with paper towel. Arrange a single layer of salted fillets skin side up, cover with paper towel, and repeat for the other layers. Finish with a sheet of paper towel, cover and refrigerate for 2 days.
After 2 days, discard the wet paper towels. Pat the fillets dry gently with clean paper towel. They are now ready to cook.
Place the oven rack in the centre, about 23 cm from the broiler. Preheat the broiler on high (288°C / 550°F) for 5 minutes. Line a baking sheet with foil, lightly coat with oil, and place the salmon skin side up.
Broil the salmon for 8 to 10 minutes until well done and flaky. Do not flip.
Peel and grate the daikon radish if using, squeeze out most of the liquid, and serve alongside the salmon.

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