[Cook] Sake to Mayonnaisu (Broiled Salmon with Mayonnaise)

I've had Sake to Mayonnaisu (Broiled Salmon with Mayonnaise) in restaurants before. Didn't know it was that simple to make. Salmon, salt, and mayo. That's pretty much all you need. I probably didn't leave the salmon in the oven long enough because the mayonnaise wasn't browned. But the fish smelt too good and we were too hungry. I am sure it'll look better and probably taste even better if the mayo is browned a bit more.


Sake to Mayonnaisu (Broiled Salmon with Mayonnaise)




4 salmon fillets, preferably skin on, each about 6 ounces and 3/4 inch thick
Salt
4 tablespoons mayonnaise mixed with 1 teaspoon fresh lemon juice or 1/2 teaspoon rice vinegar



Rub your fingers over the fish fillets to check for pin bones, and remove any you find. Pat the salmon fillets dry and salt them generously on both sides. Arrange in a single layer in a shallow dish, cover, and refrigerate for at least 10 minutes or for up to 1 hour.



When you are ready to cook, preheat the broiler. Lightly butter a rimmed baking sheet. Place the salmon fillets, skin side down, on the prepared baking sheet. Place in the broiler about 4 inches from the heat source and broil until lightly browned and bubbly, 6 to 8 minutes.



Turn the fillets carefully and broil on the second side until the skin is browned and crisp, about 4 minutes.



Remove the baking sheet from the broiler and top each fillet with 1 tablespoon of the mayonnaise, spreading it evenly.



Return the salmon to the broiler and broil until the mayonnaise is browned, about 2 minutes longer.



Transfer the fillets to individual plates and serve hot.

Serves 4