Salmon Shioyaki

Pat dry the salmon fillets with paper towel and place them on a shallow plate. Sprinkle both sides of salmon fillets with rice wine or sake and let sit for about 10 minutes.

Sprinkle salt onto both sides of salmon fillets and wrap them with paper towels. Place them in a Ziploc bag and try to squeeze out as much air from the bag as possible. Refrigerate at least 6 hours and overnight.

Take them out of the refrigerator 30 minutes prior to air frying.

Put the salmon fillets in the fryer basket with out stacking and air fry at 400F (200C) for 7-8 minutes until surface is golden brown.