Sake Ginger Glazed Salmon

Ingredients

• 1/2 cup sake
• 1/2 cup soy sauce
• 1/2 cup mirin
• 2 Tbsp finely grated fresh ginger
• 2 cloves garlic, minced
• A dash of red chili pepper flakes
• 1/4 cup white sugar
• 1 1/2 pounds of salmon fillets
• Olive oil

Directions

1. In a medium bowl, stir together the soy sauce, sake, mirin, ginger, garlic, chile flakes and sugar.
2. Put the salmon fillets into a sturdy freezer bag, then add the marinade to the bag with the fish. Seal it well and set the bag in a baking dish, just in case any marinade sneaks out in the refrigerator.
3. Refrigerate the salmon for at least an hour, or, even better, several hours. Take the fillets out of the marinade, then pour the marinade into a small saucepan. Warm it until it reaches a simmer, and continue simmering for several minutes, or until the liquid has reduced by half.
4. For the grilling method, oil the grill grates with olive oil and preheat the grill to medium heat. Set the salmon fillets, skin side down, on a piece of aluminum foil that has been brushed with olive oil, then place the foil on the grill grate. Brush the fish with the reduced marinade glaze and close the grill.
5. Grill the salmon for 6-10 minutes, depending on the thickness of the fillets. Brush on more marinade midway through cooking, and take the fish off when it is only just cooked and flakes easily with a fork.
6. For the pan frying method, warm a few tablespoons of olive oil in a skillet over medium-high heat. Cook the salmon for 3 to 4 minutes per side, spooning or brushing on the marinade often. It is ready when the center is just barely cooked through and the fish flakes easily with a fork.
7. For the baking method, preheat the oven to 350 degrees F. Line a baking dish with aluminum foil, then brush the foil with olive oil. Arrange the salmon on the foil with the skin side down, and brush the fish with marinade.
8. Bake for 10-15 minutes, depending on the thickness of the fillets, basting often with the marinade. Pull the salmon from the oven when it is barely cooked through and flakes easily with a fork.