Easy Shioyaki Salt-Grilled Salmon

Ingredients

• 2 fillets (about 6 oz each) Salmon fillets (skin-on)
• 1 tsp Kosher salt
• 2 cups Cooked Japanese short-grain rice
• 1/2 cup Daikon radish, peeled and shredded
• 2 wedges Lemon wedges(optional)
• 1 tsp Soy sauce(optional)

Instructions

1. 1

   Pat the salmon fillets completely dry with paper towels, then sprinkle kosher salt evenly over both sides. Let rest for 3 minutes while you prepare the other components.

2. 2

   Shred the daikon radish using a grater or julienne peeler and divide cooked rice between two bowls.

3. 3

   Position an oven rack about 6 inches from the broiler and preheat the broiler on high. Line a broiler-safe pan with foil and lightly oil it to prevent sticking.

4. 4

   Place the salmon skin-side down on the pan and broil for 10-12 minutes, until the edges are crisp and browned and the flesh flakes easily with a fork. No need to flip.

5. 5

   Serve the salmon over or alongside the rice with shredded daikon on the side. Add a lemon wedge and a small drizzle of soy sauce if desired.