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Cut the salmon into medium cubes and generously coat in the dry brine
Place in the fridge for 45 minutes to an hour
Remove from the fridge and rinse in a bowl of water of gently under a faucet
Pat Dry completely with paper towel
Skewer the salmon
Place a pan over medium heat, (grill works as well) add the oil and when it starts to shimmer add the salmon to the pan and cook for about 3-4 minutes per side depending on how you prefer your fish
Serve with the lemon wedges, yuzu kosho (peppery citrus condiment) and shichimi togarashi (Japanese 7 spice blend) these are great by themselves or over some freshly steamed rice.