Shake Shioyaki

Pat the salmon fillets very dry with paper towels. Sprinkle 10g coarse sea salt evenly over both sides of each salmon fillet. Let the salmon fillets rest at room temperature for 20 minutes to draw out moisture and season thoroughly.

After resting, gently rinse the salmon fillets under cold running water to remove any excess salt. Pat them extremely dry again with fresh paper towels; this step is crucial for achieving crispy skin.

Preheat a broiler or a grill to medium-high heat. If using a broiler, line a baking sheet with aluminum foil and lightly oil it to prevent sticking.