Reduce Fishy Odors with This Simple Technique

The secret to perfect salmon teriyaki lies in its delicate flavor and crispy skin, achieved with a traditional Japanese cooking method.

Salt helps remove any surface odors, leaving the fish smelling fresher, and draws out moisture, allowing for a crispier finish when frying, grilling, or broiling. Here's how to do it.

Japanese-Style Presalted Alaskan Salmon

1. Place a sheet of wax paper on a surface. Sprinkle 1 tsp of kosher salt on the paper.
2. Position the salmon fillet, skin-side down, on the salted paper.
3. Sprinkle another 1 tsp of kosher salt over the top of the fillet.
4. Let it rest for 30 minutes to allow the salt to penetrate the fish.
5. Before broiling, brush the skin with a light layer of teriyaki sauce.
6. Broil the salmon at 500°F (260°C) for 4 minutes.
7. Remove the fish and apply another coat of sauce.
8. Broil to your preferred level of doneness, about 4-6 more minutes.

As with most Japanese dishes, the quality of the ingredients plays a crucial role in the final flavor. The fresher and better your fish, the tastier the outcome. I used fresh Copper River salmon, and it was exceptional. Here's a version of the recipe to keep.

This concept, along with many other brilliant Japanese cooking techniques, can be found in the essential book Japanese Cooking: A Simple Art by Shizuo Tsuji.