How to Make It
To tone down the fishiness (sakajio)
Before you start the recipe, stir together 1/4 cup plus 2 tbsp sake sake and 1/2 tsp kosher salt in a medium bowl until the salt dissolves. One by one, add the fish fillets to the mixture and take about 15 seconds or so to toss them in the mixture. Pat the fillets dry, proceed with the recipe.
To cook the salmon
Sprinkle the salt all over the fish. Let the fish sit uncovered in the refrigerator for 1 hour. Rinse off the salt and pat the fish dry.
Preheat the broiler and position the oven rack about 4 inches from the heat source. Drizzle a little vegetable oil on a baking sheet and rub to coat it with a very thin layer.
Arrange the fillets skin side down on the baking sheet, leaving some space between each one.
Broil, rotating the sheet once, until the fish is lightly browned and just cooked through, 4 to 6 minutes. Serve immediately.
Mastering the Art of Japanese Home Cooking