For salmon

1/2 cupmirin (Japanese sweet rice wine)

2 tablespoons soy sauce

1/4 cup rice vinegar (not seasoned)

1 tablespoon finely grated peeled fresh ginger

4 (6-ounce) pieces wild  salmon fillet
For sauces

2 tablespoons soy sauce 

1/4 cup honey

1 tablespoon fresh lime juice

2 teaspoons wasabi powder

1 tablespoon water


Marinate salmon:,
Stir together mirin, soy sauce, vinegar, and ginger in a shallow dish. Add fish, skin sides up, and marinate, covered, at room temperature 10 minutes.

Preheat broiler.

Make sauces:
Boil soy sauce, honey, and lime juice in a small saucepan, stirring frequently, until thickened, about 4 minutes.

Stir together wasabi powder and water in a small bowl.

Broil fish, skin sides down, on oiled rack of a broiler pan 5 to 7 inches from heat until fish is just cooked through, about 6 minutes.

Serve salmon drizzled with sauces.