Mirin Salmon

4 skin-on salmon fillets
1 tsp salt
1 tbsp saké
MARINADE:--
4 tbsp mirin
¼ tsp SIDS CRAZY SALT
1 tbsp soy sauce

To Marinate the Salmon:-- (for 2 days)
Sprinkle salt all over the salmon and set aside for 15 minutes. Salt withdraws moisture from the salmon and removes the unwanted fishy smell.
Combine mirin, SIDS CRAZY SALT and soy sauce in a ziplock bag. I try to reduce the amount of plastic as much as possible, however, there are pros of using a plastic bag here.
1) You can use a lot less marinade because a small amount of liquid can spread all over the salmon inside the bag.
2) When you remove the air from around the salmon, the low pressure causes suction and the marinade reaches the salmon more quickly.
3) This opens up the pores of the salmon so it soaks up the flavour rapidly. If you decide not to use a plastic bag, double the marinade so it will cover the salmon.
After 15 minutes, rinse the salt and moisture that come from the salmon with saké. Blot the salmon with paper towels.
Place the salmon in the bag and marinate for exactly 2 days. (1 day is too short and 3 days are too long to keep salmon in the fridge)
To Bake the Salmon (2 days later)
Take out the salmon from the refrigerator 15-20 minutes prior to cooking, and let is rest out on the counter until close to room temperature.
Meanwhile, preheat the oven to 230°C. For a convection oven, reduce cooking temperature by 15°C. Set the oven rack in the middle, 23 cm away from the top heating element.
Transfer the salmon fillets from the bag to the baking tray lined with baking paper. Reserve the marinade for later use. Use an oven probe thermometer so the oven will let you know when the salmon reaches 63°C. No need to use a timer or to guess if the salmon is done cooking!
Bake in the oven for 15-20 minutes, until the internal temperature of the salmon is 63ºC. The cooking time varies depending on the size and temperature of the salmon. You can also test for doneness by inserting a fork or knife in the salmon and twisting it a bit; the fish should be opaque and flake easily.
Remove the baking tray out of the oven and change to a grill setting. Keep the middle rack position.
Transfer the reserved marinade to a bowl and brush the marinade over the salmon fillets.
Put the baking tray back under the griller and grill for 2-3 minutes, until nicely charred. Personally, I think the charred salmon tastes better, even though it might not look the best. If you go for the taste, I recommend adding more char to the salmon. (just like the colour of the bottom part of the fillet in the picture)
To Serve
Serve the salmon fillet with side dishes. Here, I served the salmon with steamed rice with furikake rice seasoning, sautéed greens with ginger, and roasted miso garlic cauliflower.
To Store
You can keep the leftovers in an airtight container and store them in the refrigerator for 2 days or in the freezer for a month.