1 medium salmon fillet, c. 2.5 lbs., skin left on
2 thumb-sized pieces of ginger, peeled and finely grated
the zest of 1 lemon and 2 limes
1/2 c. soy sauce
dash mirin

Mix marinade in plastic bag, place salmon in, refrigerate for 1.5 hours or more. The longer the better.

On a hot grill or skillet, place salmon skin side down for a couple of minutes. Then finish in the oven for 10 minutes at 375 degrees (in the same pan).