Obviously salt and pepper but try to use a salt that has a texture somewhere between fine and coarse grain and kosher. Regular table salt won't work. If you can't source crushed Sichuan peppercorns, a coarse black pepper will work. Cornstarch is added to help the spices stick to the salmon and also to create a light crunchy texture, sort of like a really thin tempura. The recipe would be Â fantastic just like this but I added one more spice to my mixture because it's a big favorite of mine and I really want you to try it! It's Chinese five spice and very hard to explain what it smells and tastes like. If I had to try I'd say it was sort of a warm spice so think cinnamon, cloves and anise. It completely transfers food and can be found at most regular grocery or semi-specialized stores.