Cooking, Cooking Recipe, Everyday cooking, Fish, Food Yummy, Japanese
300g salmon fillets with skin - sliced
15g sea salt (5% of the weight of the salmon)
1. Rinse the salmon in cold water. Dab with with kitchen towel to dry.
2. Spread salt evenly over salmon fillets. Layer the salmon and kitchen paper towels loosely, then transfer the stack to a plastic case. Cover with a lid.
3. Keep in the fridge overnight.
4. Remove the salmon from the fridge. Heat 1 tbsp of vegetable oil in a skillet over medium-high heat, then place salmon skin side down. Cook for a few minutes, then flip until it is cooked through (be careful not to overcook).
If you don't cook the Salmon right away, then freeze it. Wrap each piece of salmon in plastic wrap and store in the freezer for up to a month.