Japanese Broiled Salmon (a.k.a. "Dead Fish")

On a recent trip to Japan, Matt Card and Chris Kimball learned that when salmon is not served saw as in sushi, Japanese chefs like to cook it thoroughly. Sometimes the fish is simmered in water but more often it is broiled until totally cooked through.

The goals for this technique are twofold: First, they want crisp skin; second, they want to kill off any parasites. They refer to it as “dead fish” and have no problem with the flesh being fully cooked, even dry—as long as that skin is crispy! This technique works best when the fish is flaked and served on rice with some kind of sauce.