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Japanese-Style Salted Salmon

Serves 3 or 4



  • 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

Cook It

  1. 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.
  2. 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).
  3. About 20 minutes before serving, take the salmon out of the refrigerator.
  4. Preheat the broiler or prepare a medium fire in a grill.
  5. 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.
  6. 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.
  7. 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.