Add shioyaki—Japanese for "salt-grilled"—to your repertoire. This technique, also the name of the dish, creates salmon with an umami-flavored crust and a crispy skin. Taichi Kitamura, chef of Kappo Tamura restaurant in Seattle, shared the recipe with us. It's been his favorite way to eat fish since his childhood in Kyoto, Japan. We've added an addictive, shake-on seasoning you can get at Asian grocery stores or online.