１Remove any skin or bones from the salmon and lightly sprinkle salt on the entire surface. Wrap it in plastic wrap and leave it in a refrigerator for approx. one hour. ２Remove any hard fibers from the celery, and cut crosswise into thin slices. Cut the lemon into thin fan-shaped pieces. Thinly slice the Japanese ginger lengthwise. ３Combine the ingredients for the lemon-flavored marinade in a pan. Heat it until the sugar dissolves, then allow to cool.

１Dry the surface of the salmon and slice thinly. ２Place the salmon slices in a shallow square pan without overlapping. Pour the marinade over them and add the celery, lemon and Japanese ginger on top. Let it stand in a refrigerator for approx. one hour to marinate.

Place 2 on a serving dish.