1. Splash a dash of sake on the salmon (not much, maybe 1/2 tsp per fillet).
    • Salmon Fillet
    • Sake
  2. Pat down dry with paper towels.
  3. Press in a generous amount of salt on all sides.
    • Salt Flakes
  4. Move to sealed container lined with paper towels.
  5. Let rest for two days.
  6. Fry in pan.