Japanese Grilled Salmon

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Japanese Grilled Salmon

(Photo Attributed to Author: katorisi)

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.

    1. 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.
    2. Season salmon with salt and set aside.
    3. 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.
    4. 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.
    5. 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.
    6. Serve your Japanese Grilled Salmon with the grilled skins and a quarter of fresh lemon as garnishes.