Salmon Grilled in a Japanese Style

Chef Richard 4 Servings 30 minutes

This simple salmon preparation works equally well on fresh halibut or sea bass. The dish can be served either hot or at room temperature, either as an entrée or as a salad, sliced or flaked on a bed of mixed greens. (How’s that for flexibility?) If you use salmon, try marinating and grilling the skin until it’s crisp, to use as a garnish.


  • ¼ cup soy sauce
  • ¼ cup sake or dry white wine
  • ¼ cup mirin (Japanese sweetened rice wine)
  • 2 tablespoons sugar
  • 2 tablespoons chopped fresh ginger
  • 1 small lemon, thinly sliced
  • 4 salmon fillets, 5-ounce


  • To make the marinade: in a small saucepan, combine the soy sauce, sake, mirin, sugar and ginger. Bring to a boil. Remove from the heat and allow the marinade to cool to room temperature. Once cooled, pour the marinade over the fish (a glass dish is best) and scatter the lemon slices over the fish. Marinate refrigerated for at least 4 hours or overnight, turning the fish occasionally.
  • Grill or broil the salmon on both sides until just done, approximately 4 to 5 minutes per side.

Recommended wine: Though simple, this is a richly flavored dish, so soft reds like Pinot Noir or Merlot are a good match.