DIRECTIONS

1.  Bring soy sauce, mirin, sake, and sugar to a boil in a 2-qt. saucepan over medium-high heat, stirring until sugar dissolves; remove from heat and let cool to room temperature.

 

2.  Place salmon in a resealable plastic bag, and pour over soy sauce mixture; seal bag, and refrigerate at least 4 hours.

 

3.  Build a low fire in a charcoal grill or heat a gas grill to medium-low. (Alternatively, heat a cast-iron grill pan over medium-low heat.) Remove salmon from marinade and set aside on a plate to come to room-temperature.

 

4.  Meanwhile, pour marinade into a 2-qt. saucepan, and bring to a boil over medium-high heat; cook, stirring occasionally, until reduced by half, about 15 minutes.

 

5.  Place salmon on grill, and cook, turning once and basting with boiled marinade regularly, until just cooked through, about 9 minutes.

 

6. Transfer to serving plates, and drizzle with remaining marinade; garnish with scallions and sesame seeds.

 

 

Recipe adapted from saveur.com