This approach with salmon works equally well on fresh halibut or sea bass. I serve the resulting fish hot or at room temperature either as the center of the plate or as part of a salad. If you are doing this fish on the barbeque, a technique that I find helpful is to place the fish skin side down on a sheet of heavy aluminum foil and cook it indirectly and covered over a medium heat. The foil prevents the fish from sticking or burning (because of the sugar in the marinade). If you are broiling, do the same thing and be careful not to get the fish too close to the broiler element so that it can cook without burning. I'd allow at least 4 inches between the fish and the heat source. You can serve the salmon as is or with a noodle salad. I've included the recipe if you decide to do the latter.
4 five ounce fillets of wild salmon with skin on
1/2 t. salt
1/4 C. soy sauce
1/4 C. sake or dry white wine
1/4 C. mirin
2 T. sugar
3 T. chopped green onion
3 T. chopped fresh ginger
Zest and juice of one small lemon
Soba Noodle Salad (find recipe under “Salads”)
Season salmon with salt and set aside.
Combine marinade ingredients, stirring to dissolve the sugar. Pour marinade over fish and marinate refrigerated for 2-4 hours. Turn fish occasionally.
To serve: Grill or broil on both sides until just done, approximately 4-5 minutes per side. Be careful not to overcook. Salmon should still be translucent in the center. Serve with Soba Noodle Salad on the side, if using.