Salmon Shioyaki

1. 1

   Set salmon on a cooling rack in a rimmed pan, sprinkle fillets all over with sea salt, and chill uncovered at least 2 hours and as long as 5 hours.

2. 2

   Heat grill to medium-high (about 450u00b0). Fold a 12- by 20-in. sheet of heavy-duty foil in half crosswise. With a knife tip, poke dime-size holes through foil about 2 in. apart. Oil one side of foil. Rub fish all over with oil.

3. 3

   Set foil with oiled side up on cooking grate. Set fillets slightly separated, skin side down, on foil. Grill, covered, until fish is barely cooked through, 7 to 12 minutes. With a wide spatula, slide fish from skin to a platter and tent with foil. Cook skin on foil until crisp, 2 to 3 more minutes. Remove foil from grill, then gently peel off skin, using fingers or a wide spatula (skin may break into pieces).

4. 4

   Serve salmon immediately with crispy skin, rice, nori, lemon, and furikake.

5. 5

   *A salty-sweet shake-on condiment, sold at Asian foods stores and at asianfoodgrocer.com.

6. 6

   Note: Nutritional analysis is per serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.