We tried this recipe: https://www.japanesecooking101.com/shiozake-recipe/ We dry-salted the salmon (about ¾ tsp per 1-inch thick filet) overnight. (For a 1.5 lb salmon filet, we cut about 4 ½ pieces.) Because we did not a grill, we used the oven. We first lined a baking sheet with foil, then placed a wire rack on top of the foil. Then we sprayed the rack with oil before placing the salmon, skin side down, on the oiled rack. We oven-roasted at 450 for 15 mins and then oven-broiled (on high, with the rack 8 inches below to minimize splattering) until the salmon was fully cooked and lightly browned (about 5 mins).
Cooking Adventures 