4wild salmon fillets

olive oil


4 tbsp  sauce

2 tbsp mirin

2 tbsp sake

1 tbsp root sugar     

4cm root ginger , grated and squeezed to give 2 tsp juice


Heat the grill to high. Mix together the marinade ingredients, put the salmon in a shallow dish and pour the marinade over. Leave for 30 minutes.

Heat a little oil in a large frying pan and cook the salmon, skin-side-down, for 4-5 minutes until the skin is crisp and the salmon almost cooked through.

Spoon over a little leftover marinade and slide under a hot grill.

Cook until the surface is glossy brown.