Japanese Grilled Salmon Recipe-
- 4 (5-ounce) salmon fillets skins removed and saved (get wild caught Alaskan salmon if you can, it’s the healthiest and best tasting)
- 1/2 teaspoon salt
- 1/4 cup soy sauce
- 1/4 cup good quality sake
- 1/4 cup mirin
- 2 tablespoons granulated white cane sugar
- 3 tablespoons chopped green onions
- 3 tablespoons chopped & minced fresh ginger root
- 1 small lemon, thinly sliced
The first choice for traditional Japanese Grilled Salmon is, of course, salmon. But you can also use this method on fresh halibut or sea bass.
- If you’re using salmon, skin the filets, and marinate both the flesh and the skins. You can then grill the skin separately to use as a garnish.
- Season salmon with salt and set aside.
- Combine marinade ingredients, except lemon slices, in a small saucepan and bring to a boil.Remove from heat and allow to cool to room temperature.
- Add lemon and pour cooled marinade over fish in a sealable plastic bag and marinate refrigerated for 2 to 4 hours. Turn fish over occasionally.
- Grill or broil on both sides until just done, approximately 4 to 5 minutes per side. Be careful not to overcook. Salmon should still be translucent in the center. Grill or broil the salmon skins until brittle.
- Serve your Japanese Grilled Salmon with the grilled skins and a quarter of fresh lemon as garnishes.