Ingredients:

  • 3 tablespoons soy sauce (45 mL)
  • 2 tablespoons mirin (30 mL)
  • 1 tablespoon sesame oil (15 mL)
  • 1 tablespoon fresh ginger, grated (15 g)
  • 2 cloves garlic, minced
  • 2 pieces of salmon kama (about 1 lb/450 g total)
  • 2 tablespoons ponzu sauce (30 mL)
  • 1 teaspoon chopped green onions (optional, for garnish)

Instructions:

  1. In a mixing bowl, whisk together soy sauce, mirin, sesame oil, ginger, and garlic until well combined.
  2. Place salmon kama in a shallow dish or resealable bag and pour marinade over. Seal and refrigerate for 30 minutes.
  3. Preheat grill or grill pan to medium-high heat.
  4. Remove kama from marinade and let excess drip off. Place kama skin-side down on the grill.
  5. Grill for 5-7 minutes, then flip and grill for another 5-7 minutes until cooked through (internal temperature should reach 145°F/63°C).
  6. In a small bowl, combine ponzu sauce with chopped green onions.
  7. Remove salmon kama from the grill, allow to rest for a couple of minutes, and serve with dipping sauce.