While this salted salmon, traditionally called shiozake, is readily available in grocery stores in Japan, we had to do a little home-curing to make our Japanese breakfast dreams come true here in the States. The overnight cure allows the salt to permeate the fillet while eliminating excess moisture (which the paper towels will absorb), resulting in a densely concentrated flavor and a texture that’s still light and delicate.
2 6-ounce salmon fillets
3 teaspoons kosher salt
1. Pat the fillets dry with paper towels. Then coat the fillets all over with the salt. Store them in a paper-towel-lined container in the refrigerator overnight.
2. Preheat the broiler and put the salmon on a sheet tray. Cook for 3 to 5 minutes on each side (depending on the thickness).
Originally featured in The Perfect Savory Japanese Breakfast Spread