Japanese Salted Salmon

In this easy Japanese Salted Salmon (Shiozake/Shiojake) recipe, I’ll teach you how to cut, salt, and broil your Japanese-style salmon fillets. Enjoy this flavorful salmon with crispy skin as a filling for rice balls, in a bento lunchbox, or as the wholesome centerpiece of a traditional Japanese breakfast.

Ingredients:

• 1.3 lb (600 g) skin-on Japanese-style salmon fillets (or cut your own; I used the entire left side of a wild Sockeye salmon from Costco; I've used both firmer and less-fatty Sockeye and fattier Atlantic salmon for this recipe)
• 1-2 Tbsp sake
• 3 Tbsp kosher salt (Diamond Crystal; use half for table salt) (you'll need 5% of the salmon's weight in salt of any kind; for this 600 g piece of salmon, I used 30 g of salt; 1 Tbsp of Diamond Crystal kosher salt is 10 g and 1 tsp is 3 g)

For Serving

• 2 inches daikon radish