Salmon Shioyaki (Salt Grilled Salmon)

• 2 salmon fillets (about 150g each)
• 1 tsp sea salt
• 100 g daikon radish, grated
• 2 lemon wedges
• 1 tsp soy sauce (optional, for daikon)

Instructions

1. 1

   Gather and prepare all ingredients as specified in the ingredient list.

2. 2

   Salt the salmon fillets generously on both sides and let them sit for 20 minutes to draw out moisture and reduce fishiness.

3. 3

   Wipe off excess moisture from the surface of the salmon with a paper towel.

4. 4

   Preheat the broiler or grill.

5. 5

   Cook salmon skin-side up first until skin is crispy and blistered, about 5-7 minutes.

6. 6

   Flip and cook for another 3-4 minutes until cooked through.

7. 7

   Serve hot with grated daikon radish and lemon wedges on the side.