Salt at 2% of the fish. Rest, blot, skin side first.
Ingredients
- Salmon fillets2 fillets (80g each)
- Salt3.2g
- Grated daikonto serve
Method
Salt
Salt both sides evenly — 3.2 g for 2 fillets, 160 g each. Rest 20–30 minutes. Blot the surface dry.
Grill
Grill or pan. Skin-side down, medium. Do not move it until the skin releases. Turn. 1 to 2 minutes.
Notes
For oily fish like saba or sanma, go to 3% and rest 30 to 60 minutes.
Squeeze the grated daikon lightly, then serve.
Carry-over heat finishes the centre. Take it off while a little translucent remains.