4 tbsp mirin
4 tbsp soy sauce
2 tbsp soft brown sugar
1 tbsp lemon juice
4 Tasmanian Salmon Fillets Skin On
Inspired by Bill’s Everyday Asian Glazed Salmon
Combine and stir the mirin, soy sauce, soft brown sugar and lemon juice in a bowl.
Place the Tasmanian Salmon Fillets Skin On into a shallow dish and pour the mixture over the fillets.
Have the marinating fillets rest aside in the fridge for 5 – 10 minutes.
Preheat the grill to high and line a baking tray with foil.
Remove the marinating fillets from the fridge.
Remove the fillets from the shallow dish and place on the baking tray. Be sure to keep the marinade aside.
Grill the fillets for about 7 minutes or until the fish is nicely coloured and still pink in the centre.
Pour the marinade that has been set aside into a small frying pan and cook over high heat for 3 – 4 minutes, until reduced to a glaze.
Pour the glaze over the cooked fillets and serve.