- In a heavy-bottomed saucepan, heat beer, soy sauce, brown sugar, mirin sauce, orange zest, green onions, ginger, and garlic over high heat.
- Bring marinade to a boil, stirring frequently until sugar dissolves. Boil for 10 to 15 minutes until marinade is reduced by half or becomes syrupy. Remove from heat and set aside.
- Place salmon filets in a baking dish and pour in marinade. Cover and refrigerate for 1 to 2 hours.
- Remove filets from marinade.
- Strain marinade to remove solids. Bring liquid part of marinade to a boil in a saucepan and reduce for about 5 minutes. Set aside.
- Preheat grill to high and oil rack.
- Place salmon filets on a foil sheet and lay on grill. Close lid and grill for 4 to 5 minutes. Gently turn over salmon filets with a spatula and grill for 2 to 3 minutes or until internal temperature reaches 70°C (160°F). Drizzle marinade on both sides of filets halfway through grilling.
- Transfer salmon filets to a serving dish and top with remaining marinade. Serve with Radish, cucumber, and orange salad (see recipe) and rice vermicelli sprinkled with sesame seeds and green onion.
Salmon is done when the albumin—the white substance that coagulates during cooking—begins to appear.
Salmon is a good source of omega-3 fatty acids, which are great for heart health.