Ingredients:

  • 3 tablespoons soy sauce (45 ml)
  • 2 tablespoons mirin (30 ml)
  • 1 tablespoon sesame oil (15 ml)
  • 1 teaspoon grated ginger (5 g)
  • 1 teaspoon sugar (4 g)
  • 2 pieces of salmon kama (about 200–300 g each)
  • Salt (to taste)
  • Freshly ground black pepper (to taste)
  • Chopped green onions (2 tablespoons, 5 g)
  • Lemon wedges (1, cut into wedges)

Instructions:

  1. In a mixing bowl, whisk together soy sauce, mirin, sesame oil, grated ginger, and sugar until smooth.
  2. Season the salmon kama with salt and pepper. Place into the marinade, ensuring its well coated. Marinate for at least 15 minutes.
  3. Preheat your oven to 400°F (200°C) or preheat the grill to medium-high heat.
  4. Place the salmon kama skin-side down on a greased baking sheet or well-oiled grill grate.
  5. Cook for 15-20 minutes, until the skin is crispy and the fish flakes easily. Internal temperature should reach 145°F (63°C).
  6. Garnish with chopped green onions and lemon wedges, then serve immediately.