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Ingredients

• 1/4 cup  reduced-sodium soy sauce
• 1/4 cup  sake, or dry white wine (see Note)
• 1/4 cup  mirin, (see Note)
• 2 tablespoons  sugar
• 3 tablespoons  coarsely chopped scallions
• 3 tablespoons  coarsely chopped fresh ginger
• 4   5-ounce wild salmon fillets, or steaks, 3/4-1 inch thick, skin on
• 1   small lemon, thinly sliced

Description

Using A Plank To Grill Fish Keeps It From Sticking Or Falling Through The Grate And Imparts A Subtle Smoky Flavor To The Salmon. You Could Also Use Mahi-mahi Or Pacific Halibut In This Recipe.

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