Japanese Style Grilled Salmon

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Wow, this was an excellent marinade. I only had 2 skinless salmon filets, so could have cut the marinade volume in half. I only marinated for 2 hours, but the flavor was fully developed. I cooked these in a cast iron grill pan which I preheated till very hot. The marinade seared into a deep, brown sweet crust. I thought it needed something for presentation, so I toasted white and black sesame seeds and sprinkled them over the fish at serving time. I also drizzled a tiny bit of sesame oil over the top. Served Asian Yams mashed with some butter and sambal oleek. Got them at a Chinese grocery. They are pale yellow fleshed like Yukon Gold white potatoes, but have a very subtle sweetness. Very good pairing.

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This marinade is great. I halved the recipe for two pieces of fish: salmon, for me and seabass, for my husband. They both tasted delicious.(I even marinaded them together I added a sprinkle of ground ginger in place of fresh, used brown sugar and forgot the lemon. Still wonderful. Paired it w/ asparagus and orzo w/ lemon.

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I was unable to find the mirin called for in the recipe. Although it changed the flavor of the dish, terriyaki sauce worked fine as a substitute in the marinade. The salmon was tender and well flavored without being overpowered by the marinade.