Yakatori Glazed Salmon
Jeffrey S. Merry | Corporate Executive Chef, Reinhart Boston Division
- 7 tbsp dark soy sauce
- 7 tbsp mirin
- 7 tbsp sake
- 2 tbsp sugar
- 8 oz skin-on Norwegian salmon fillet
- Heat a gas grill to medium-high. Combine soy sauce, mirin, sake and sugar in a large bowl and mix well. Add salmon, toss to coat, cover bowl with plastic wrap, and refrigerate for two hours. Place on grill skin side up and grill five minutes, turn and finish.