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1
Season the salmon pieces evenly on all surfaces with fine sea salt. Set aside, uncovered, for 15–20 minutes. During this time the salt draws surface moisture to the exterior. Pat each piece thoroughly dry with paper towel before grilling — any remaining surface moisture will steam rather than brown the skin.
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2
Sprinkle a small amount of sake over the fish. Heat the grill or grill pan to high. Place the salmon skin-side down. This is where the dish lives or dies: the skin must meet a hot surface directly, so that the skin's own fat renders into the grill and crisps the exterior. Skin-side up at this stage produces a steamed, soft skin — the opposite of correct shioyaki texture. If using a flat pan, press a second pan firmly onto the skin for the first 2–3 minutes to maximise contact. Cook until the skin is audibly crackling and visibly golden, and the flesh has turned opaque roughly two-thirds of the way up the side.
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3
Turn the salmon once only — a single turn. Repeated turning disrupts the skin's adhesion to the flesh and prevents the surface from crisping. Cook the flesh side briefly until the internal temperature reaches 58–62°C. The Japanese shioyaki tradition accepts a slightly translucent centre; the flesh should yield with gentle pressure but not feel raw and loose at the thickest point.
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4
Grate the daikon finely and press lightly. Serve each salmon piece immediately on a small plate with daikon oroshi alongside and soy sauce for dipping. The daikon is functional: its oxidase enzymes assist digestion of the rich salmon fat. No further seasoning is applied at table — the preparation's purity is its identity.