- Skin-on Salmon Fillet 1 ½ lbs, cut into 3 or 4 portions
- Mirin or Sake 1 or 2 Tbs
- Coarse Sea Salt about 1 Tbs
- Lemon Slices for serving
- Place the salmon skin side down in a shallow bowl, and pour over the mirin or sake. Set aside to marinate for 15 minutes, turning the slices over part way.
- Pour off the liquid and pat the salmon dry. Sprinkle bout two-thirds of the salt over the skin side of the pieces. Turn them over and sprinkle on the remaining salt. Lay the salmon in a single layer in a flat glass or other non-reactive container. Cover with a layer of paper towels, top with a lid or foil or plastic wrap, and refrigerate for 24 hours (you can go as long as 48 hours).
- About 20 minutes before serving, take the salmon out of the refrigerator.
- Preheat the broiler or prepare a medium fire in a grill.
- If broiling, place an oven rack about 8 inches from the broiler element. (You want the salmon to get slightly browned but not crisped). Pour off any liquid and pat the salmon dry. Place skin side down in a lightly oiled cast-iron skillet or in a parchment-lined baking pan and broil for about 5 minutes or until firmed up and lightly touched with colour.
- Alternatively, lightly oil the skin side of the pieces and grill, skin side down about 6 inches from the flame, with the lid closed, until just firm, 4 to 6 minutes.
- Serve with lemon slices alongside.
Excerpted from The Miracle of Salt: Recipes and Techniques to Preserve, Ferment, and Transform Your Food by Naomi Duiguid, Copyright © 2022. Published by Artisan Books.