In a deep bowl, mix the soy sauce, sake, ginger, and sugar to make the Teriyaki sauce.
Marinate the salmon in the sauce for at least 20 minutes in a refrigerator.
In a grill, heat the oil and place the salmon fillets skin-side down. Cook for 6 to 8 minutes.
Remove the salmon from the grill and add the leftover Teriyaki sauce from the marinade. Bring the sauce to a boil and return the salmon fillets, cooking for 5 more minutes.
To serve, place the fillets on a plate, drizzle the remaining sauce over them, and garnish with 3 asparagus.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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