Miso, the Japanese fermented soybean paste you can find in most grocery stores, makes a delicious marinade for salmon. Cooking it with the skin on adds even more flavor and also helps keep the salmon moist.

Remove any bones from the salmon and set aside in a bowl. Mix the marinade ingredients together and coat the salmon. Cover and refrigerate for at least 30 minutes (and up to 2 hours) turning occasionally.

You can optionally serve with the cucumber relish, which is made by combining the ingredients listed and chilling in the refrigerator for at least 30 minutes.

Wipe excess marinade off salmon with your fingers and cook over a medium fire grill in a tin foil boat until just cooked through. Fish should still be translucent in the very middle. Be careful that the fire is not too hot to burn the sugar that is in both the miso and the mirin in the marinade. The idea is to get a golden crust.

Place on warm plates with skin side down and optionally top with cucumber relish. Serve immediately.