Pat the salmon fillets completely dry with paper towels—this is essential for proper flavor absorption and preventing the fish from steaming during cooking. Place the dried salmon skin-side down on a clean plate or cutting board. In a small bowl, combine the sea salt, sake, and mirin, stirring until the salt begins to dissolve. Rub this mixture evenly over both sides of the salmon, making sure to coat thoroughly. Wrap the salmon tightly in plastic wrap or place it in a covered container, then refrigerate for 7-8 hours. I find that this curing process not only seasons the fish deeply but also firms up the texture slightly, making it cook more evenly.

Remove the cured salmon from the refrigerator and let it sit at room temperature for 10-15 minutes before cooking. Preheat your grill or broiler to medium-high heat (around 200°C/400°F). Lightly brush the sesame oil onto the salmon fillets—this adds a subtle nutty flavor and helps prevent sticking. Place the salmon skin-side up on the grill grates or a lined baking sheet, and cook for 7-8 minutes until the flesh is opaque and flakes easily with a fork. The skin will char slightly and crisp up beautifully, which is exactly what you want.

Transfer the grilled salmon to serving plates and enjoy immediately while the fish is still warm and the skin is crispy. Serve alongside steamed rice or your preferred accompaniments for an authentic Japanese-style meal.