Japanese-Style Grilled Salmon with Soba Noodle Salad

This approach with salmon works equally well on fresh halibut or sea bass. I serve the resulting fish hot or at room temperature, either as the center of the plate or as part of a salad. If you are doing this fish on the barbeque, a technique that I find helpful is to place the fish skin side down on a sheet of heavy aluminum foil and cook it indirectly and covered over medium heat. The foil prevents the fish from sticking or burning caused by the sugar in the marinade. If you are broiling,