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1 Mix The Soy Sauce, Sake, Mirin, Ginger, Garlic, Chile Flakes, And Sugar In A Medium Bowl. Place The Salmon Fillets In A Sturdy Freezer Bag. Pour The Marinade Into The Freezer Bag With The Fish. Seal The Freezer Bag And Place In A Baking Dish (So That If The Bag Leaks It Doesn'T Get All Over Your Fridge). Place In Your Refrigerator And Chill At Least 2 Hours, Preferably Overnight. 2A Grilling Method Brush The Grill Grates With Olive Oil; Pre-Heat Your Grill To Medium Heat. Remove Salmon From Bag, Reserving The Marinade. Place Salmon Either Directly On The Grill Grate, Or On A Piece Of Aluminum Foil (Brushed With Olive Oil) Over The Grill Grate, Skin Side Down. Brush Frequently With The Marinade Glaze, Cook The Salmon 10-20 Minutes (Depending On Thickness Of The Fillets), Until Easily Flaked With A Fork. 2B Pan Frying Method Heat A Few Tablespoons Of Olive Oil In A Skillet Over Medium-High Heat. Drain The Salmon And Reserve The Marinade. Fry The Salmon 4 To 5 Minutes Per Side, Basting Frequently With The Marinade. Serve Once The Salmon Is Cooked Through And Is Easily Flaked With A Fork. 2C Baking Method Preheat Oven To 350
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