Osaka Grilled Salmon Fillets


Eight 6 oz. Wild Salmon Dinner Fillets

1 ounces lite soy sauce
1 Tbs fresh lemon juice 
5 ounces mirin
1 tsp fresh lemon zest 
3 Tbs miso paste
8 grams dried shaved bonito flakes 
2 Tbs brown sugar
1 large garlic clove 
3 tsp fresh rubbed ginger pulp
1½ tsp ground cardamom 
1 Tbs toasted (brown) sesame oil
½ tsp ground santaka chilies (or cayenne) 

Miso paste, mirin, dried bonito, sesame oil and santaka chilies can be found at a Japanese grocery store.


Put all marinade ingredients in a blender and blend well. Place salmon in a sealable container, cover with marinade and store in the refrigerator for 4 hours, turning salmon once every hour. 

Place salmon in a grilling basket and grill for 90 seconds per side over a blazing hickory wood fire so that skin will be crispy and outside slightly charred. Baste with leftover marinade immediately after each turning. 

Then bake at 190º F for 10 to 15 minutes, or until the center of the salmon is done medium (you can cut a slice with a knife to test). 

Cut scallions into 3 inch pieces and then mince scallions lengthwise into fine shreds. Sprinkle sparingly over the salmon steaks and serve immediately.

Serves 8.