Recipe courtesy of John Ash

Japanese Style Grilled Salmon

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4 (5-ounce) salmon fillets

1/2 teaspoon salt


1/4 cup soy sauce

1/4 cup sake or dry white wine

1/4 cup mirin

2 tablespoons sugar

3 tablespoons chopped green onion

3 tablespoons chopped fresh ginger

1 small lemon, thinly sliced

Soba Noodle Salad (recipe follows)


  1. This approach with salmon works equally well on fresh halibut or sea bass. We serve the resulting fish hot or at room temperature either as the center of the plate or as part of a salad. If you're using salmon, try marinating and grilling 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. Add lemon and pour cooled marinade over fish and marinate refrigerated for 2 to 4 hours. Turn fish occasionally.
  4. To serve: 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. Serve with Soba Noodle Salad on the side.
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