For salmon with crispy-savory potato chip-like skin and meaty, tender flesh, we borrow a technique from Japanese shiozake, which uses salt to draw out moisture from the fish. The salt needs at least four hours to work, but can go for up to 24 hours for even better flavor and texture. Oddly, salmon fillets sold in supermarkets are not always thoroughly scaled. If you’re unsure, inquire at the seafood counter. The salmon is broiled in the oven for ease, so browning is even and controlled. A cool, tangy cucumber salad inspired by Korean oi muchim is a perfect counterpoint for the richness of the salmon. Serve with steamed rice to complete the meal.