Saikyo-Style Grilled Salmon

Ingredients:
- 2 filets Raw salmon
- 100 grams Saikyo miso paste
- 2 tbsp Sugar
- 1 tbsp Sake

Directions:
- Pat dry the salmon with paper towels to remove excess moisture, combine miso, sugar, and sake, and coat the salmon (as shown).
- Let sit for 2 to 4 days in the refrigerator to let the flavors absorb.
- Rinse off the miso, pat dry the excess moisture with paper towels, grill on both sides until golden, and serve.
- I collaborated with user "Hitomi-chan" on the super fluffy Easy Salmon Flakes (Recipe no.
- 1720985).