Remove the fillets from the bag (discard the marinade) and place them under the oven grill (broiler). Remember to place the fillets on the shelf 2nd closest to the heat. Alternatively, place the fillets on the BBQ or in a grill pan over medium heat. Cook for 2-3 minutes until the surface starts burning (Note 3).
1. By removing the back bone, you make two salmon fillets from one cutlet. You could use salmon fillets and slice it into 1.5cm (⅝") thickness, but you might find each fillet a bit small and you may need to serve two fillets per person. If you use a salmon fillet without thinly slicing it, the marinade flavour may not penetrate into the thickest part of the flesh very much.
2. Tiny bones are embedded in the upper body of the salmon, and on both sides of the spinal bone. Run your finger over the flesh to feel the pointy end of each bone to locate them. The bones are embedded diagonally so remove them in the same diagonal direction. Removing them against the direction will make it harder to remove the bones, and it will also damage the flesh.
3. The marinade contains a lot of sugar so the fillets have a tendency to burn quickly. Therefore, do not place the fillets too close to direct heat as it will burn before the fillets have cooked through.
4. Salmon Mirin-zuke goes well with rice. It is suitable for lunchboxes as it is yummy even when served cold.