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1
Prepare the marinade: In a medium bowl combine the soy sauce with the sugar, wasabi, salt, and pepper.
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2
Add the whisky, ginger, and garlic.
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3
Gradually whisk in the oil.
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4
Place in a container, cover, and refrigerate overnight.
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5
Using tweezers, pull away any bones from the salmon fillets.
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6
Place them, skin-side-down, in a large shallow pan.
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7
Shake the marinade well and pour over the fillets.
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8
Cover and refrigerate for 4 to 6 hours.
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9
Build a charcoal fire in an outdoor grill.
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10
When the coals are ash-covered and glowing, use a brush or paper toweling to oil the grill, being careful not to use so much that it will drip onto the coals and cause them to flare up.
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11
(Place a sheet of punctured foil on top of the coals to avoid this problem.)
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12
Place the fish fillets on the grill, skin-side-down and brush them with the marinade.
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13
Cook the fish for 5 minutes, brushing twice with the marinade.
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14
Gently slide a metal spatula between the skin and the flesh, press down on the skin and the grill, and pry up the flesh, separating it from the skin that will adhere to the grill.
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15
Turn the flesh over, placing on the adhered skin on the grill.
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16
Continue cooking and basting another 3 to 4 minutes until the flesh is opaque but the center is still slightly rare.
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17
Transfer to a warm platter (leave the skin on the grill) and serve immediately.
