Sprinkle 1–2 Tbsp sake over 1.3 lb skin-on Japanese-style salmon fillets. Turn to coat all sides. Let sit for 10 minutes. Pat the salmon dry with a paper towel.

Sprinkle some of the salt on the skin, then the remaining salt on both sides. Press any leftover salt onto the skin.

Line the bottom of an airtight container with a paper towel to absorb moisture. Place a few salted fillets skin side up in a single layer in the container, then place another paper towel on top. Repeat for the second and third layers. Lay a final sheet of paper towel on top. Cover and refrigerate for 2 days.

Open the container after 2 days and discard the wet paper towels. Gently pat them dry with a clean paper towel.

Wrap the cured salmon fillets individually or in pairs to freeze and cook later.

The night before cooking the salmon, place the frozen wrapped fillets in the refrigerator overnight to defrost completely. Let the salmon sit on the counter for 15–20 minutes to warm to room temperature.

Preheat the oven broiler on High (550ºF/288ºC) for 5 minutes. Line a baking sheet with aluminum foil and apply a thin coat of cooking oil. Place the salmon on top, skin side up.

Broil the salmon for 8–10 minutes, until well done—it should be flaky and more dry. No need to flip it.

If you don't have a broiler, preheat the oven to 425°F (218ºC) and bake the salmon for 10–12 minutes, until well done.

If you prefer, cook the fillets on a wire fish grill on medium heat over a stovetop or direct fire for about 5 minutes on each side.

Peel 2 inches daikon radish, grate it, and serve with the broiled salmon.