For a quick weeknight cook, I marinated these salmon pieces in miso paste, minced ginger, brown sugar, honey, soy sauce and mirin. While they chilled in a ziplock, I fired up a CGA and pre-heated a Craycort griddle, re-using left over FOGO lump from a previous cook.
After one flip, I slid the half-griddle over and covered to finish cooking the salmon while I made a quick spicy mayo sauce for dipping.
Rested, sliced, garnished and served with a wakame salad and sushi rice. Thanks for looking!