Execution:

1. marinate.

• Lightly coat each portion with shio-koji, store in a refrigerator, covered for 8 hours.

2. cook, pan.

• Gently, wipe off any excess shio-koji on the surface of the salmon.

• Set a non-stick pan over medium heat, add butter.

• Once the butter is foaming, place the salmon skin-side down and apply pressure as the skin begins to crisp.

• Once crispy, cook on the flesh side until browned, flip and remove from the pan once barely cooked, allow to rest for 5 minutes, serve.

3. cook, broil.

• Set your oven to broil, allow to heat for 10 minutes.

• Gently, wipe off any excess shio-koji on the surface of the salmon.

• Place the salmon onto a baking tray lined with parchment paper. ensure

• Place the tray into the oven.

• Allow to cook until charred on one side.

• Remove from the oven, allow to rest for 5 minutes, serve.