Japanese Salted Salmon

Rinse and pat dry the salmon; slice it diagonally if it hasn't already been sliced in that way.

Lay the slices in a shallow plate and pour the tablespoon of sake across them, turning them to make certain all surfaces have been covered. Allow to rest for 10 minutes.

Pat the fillets with paper towel and apply the salt, making sure you get the majority of it on the skin but also making sure the flesh gets generously salted. Turn the fillets so as to cover all surfaces.

Put a layer of a paper towel down in a sealable container; lay the fillets inside and cover with another paper towel; seal the container airtight.

Refrigerate for two days.

Preheat oven to 400F. Remove salmon from container and pat dry; lay filets out on parchment with the skin side up so that it will become nice and crispy, and bake for 20 to 25 minutes.
NOTE: Fish that you've prepared but do not wish to cook yet can be securely ziplocked and frozen for later cooking. An explanation for the sake: Aside from the delicate flavor, one thing the sake does is negate any surface oiliness from the salmon; what you get is delicious, firm fish without any of the oil that often pools on the outside of baked salmon.