Salmon Shioyaki

Directions

1. 1
   Set salmon on a cooling rack in a rimmed pan, sprinkle fillets all over with sea salt, and chill uncovered at least 2 hours and as long as 5 hours.
2. 2
   Heat grill to medium-high (about 450°). Fold a 12- by 20-in. sheet of heavy-duty foil in half crosswise. With a knife tip, poke dime-size holes through foil about 2 in. apart. Oil one side of foil. Rub fish all over with oil.
3. 3
   Set foil with oiled side up on cooking grate. Set fillets slightly separated, skin side down, on foil. Grill, covered, until fish is barely cooked through, 7 to 12 minutes. With a wide spatula, slide fish from skin to a platter and tent with foil. Cook skin on foil until crisp, 2 to 3 more minutes. Remove foil from grill, then gently peel off skin, using fingers or a wide spatula (skin may break into pieces).
4. 4
   Serve salmon immediately with crispy skin, rice, nori, lemon, and furikake.
5. 5
   *A salty-sweet shake-on condiment, sold at Asian foods stores and at asianfoodgrocer.com.
6. 6
   Note: Nutritional analysis is per serving.