Recipe by Chef Kaku (Wasan Brooklyn)
In a small container, mix soy sauce, sake and the skin of a yuzu.
Portion the salmon into 3oz slice if it's not already cut. Peel skin if desired.
Add the salmon to the sauce container and marinate. Place paper towel over the container and let it sit for about 3 hours in the refrigerator.
Preheat oven to 400F.
Take out the salmon and gently dry liquid with paper towel.
Line a baking pan with parchment paper and place salmon over small amount of oil.
Bake salmon in oven for 7-8 minutes.
*1 Learn the difference between "koikuchi (dark)" and "usukuchi (light)" soy sauces.