1. Marinate the salmon
First, sprinkle the salmon with salt lightly on both sides
and leave for about 30 minutes. (This is to remove excess liquid and unpleasant
odor from the fish.) After 30 minutes, dry the liquid from the salmon fillet
gently and then marinate in the marinade.
Put the fillets in a shallow dish in a single layer or in a plastic bag.
You can choose whichever is convenient.
Add the marinade made from soy sauce, mirin and sake at the proportion of 1 to
1 to 1. Pour the marinade over the salmon until it is covered entirely.
Leave to marinate for 1 to 2 hours. If you find that the fish has a lot of
fat, marinate for 2 hours.
(When you are using this marinade for white fish such as sea bream, let it marinate
for 30 minutes.
You need to take a longer time for fish that has a lot of fat, because the flavor
does not soak into the fish easily.)
2. Grill the salmon
Take out the salmon fillets from the marinade and place them
on the grill to cook just before serving. To make the salmon tastier, you need
to coat the salmon with the marinade used for marinating the salmon in (1) using
a brush when grilling. When 80% of the salmon fillet is cooked, coat the salmon
with the marinade using a brush.
When the surface of the fillets becomes dry, coat it again with the marinade.
Repeat the same process 3 to 4 times to obtain a nice color and taste.
（レシピ・写真： 冨田唯介 英訳： 中西 直）