Ingredients
1½lbssalmon fillets,up to 3 lbs, skin-on, about ⅓ to ½ lb per person
extra-virgin olive oil
¾cupsoy sauce
4clovesgarlic,up to 5 cloves, minced
1cupsoy sauce
1knobfresh ginger root,(1 inch) grated
4clovesgarlic,crushed
2tbspbrown sugar,up to 4 tbsp
½cupsoy sauce
¼cupmirin,or sweet Japanese rice wine, or seasoned rice vinegar
¼cupbrown sugar
2tbspgarlic,minced
2tbspfresh ginger,minced
¼cupgreen onions,minced
2tbspvegetable oil
pinchchili pepper flakes
½cupsake
½cupsoy sauce
½cupmirin
2tbspfresh ginger,finely grated
2clovesgarlic,minced
dashred chili pepper flakes
¼cupwhite sugar
Preparation
Combine the marinade ingredients in a bowl. If the sugar is an ingredient in the marinade you are using, stir until the sugar is completely dissolved.
Cut the fillets to 1½ to 2 inches wide. Place the marinade ingredients in a large casserole dish (or a plate with sides so the marinade doesn’t run).
Coat the salmon fillets in the marinade and then place them skinless-side down in the marinade.
Marinate for 20 minutes for a quick marinade (can do this at room temperature while you are preparing the grill) or if you have more time, from 1 to 2 hours in the refrigerator.
Before grilling, remove fillets from the marinade and discard the marinade. Generously rub or brush oil on both sides of fish fillets.
Prepare the grill for high direct heat (if using a charcoal grill, prepare one side of the grill for high direct heat and the other side with fewer coals for indirect heating).
When the grill is hot (should be able to hold your hand 1-inch above the grill grates for only 1 second), brush the grill grates with oil.
Place the salmon fillets on the grill, skinless side down (skin-side up) first, so that the fillets can get nice grill marks on the hot grill while the fish is still firm.
Close the grill lid. Cook for 1 to 3 minutes on the first side, depending on how thick the fillets are.
Once the fish fillets have been placed on the grill, do not move them until you are going to flip them over. Otherwise, they may fall apart.
Look for grill marks on the fish and a small layer of opaque (cooked) fish where the fish close to the grill.
Using the tongs, and a metal spatula to help if necessary, carefully turn the fish onto the other side, so that the skin side is now on the grill grates.
Close the grill lid. Cook for another 2 to 5 minutes, again depending on the thickness of the fillets. Salmon should be just barely opaque throughout when done.
Better to err on the side of undercooking the salmon, rather than overcooking.
Always put the fish back on the grill, but once a good fillet is overcooked, there’s nothing you can do.
Remove from grill and serve immediately.
