| Ingredients |
 Choose from a salmon portion or fillet |
| Scallions |
| For the Marinade: |
| 7 oz. soy sauce |
| 6 oz mirin |
| 3 Tbsp miso paste |
| 2 Tbsp brown sugar |
| 4 tsp fresh rubbed ginger pulp |
| 1 Tbsp toasted (brown) sesame oil |
| 1 tsp fresh lemon juice |
| 1 tsp fresh lemon zest |
| 10 grams dried, shaved bonito flakes |
| 1 large garlic clove |
| 1 1/2 tsp ground cardamom |
| 1/2 tsp ground santaka chilies (or cayenne) |
Miso paste, mirin, dried bonito, sesame oil and santaka chilies can be found in Japanese grocery stores. Put all marinade ingredients in a blender and blend well. Cut salmon into portions if using a fillet and place in a sealable container. Cover with marinade and store in the refrigerator for 4 hours, turning portions once every hour.
Place salmon in a grilling basket and fill for 90 seconds per side over a blazing wood fire so that skin will be crispy and outside is slightly charred. Baste with marinade immediately after each turning. Then back at 190° F for 10-15 minutes or until the center of the portion is done MEDIUM. Cut scallions into 3 inch pieces and then mince scallions lengthwise into fine shreds. Sprinkle sparingly over the salmon and serve immediately.
Go back to the Kenai River Seafoods recipe collection.