5 chefs from the heart of salmon country share their secrets for cooking the West's favorite fish
Photo by Leigh Beisch; styling by Dan Becker
Chef Taichi Kitamura of Kappo Tamura recommends adding shioyaki—Japanese for “salt-grilled”—to your repertoire. This technique, also the name of the dish, creates salmon with an umami-flavored crust and a crispy skin.
Recipe: Salmon Shioyaki