Step 1

In a small pot place the stock, soy sauce, mirin and ginger. Bring to a simmer for 8 minutes allowing the sauce to combine well and reduce until slightly thickened. Remove the ginger slices before serving.

Step 2

Preheat a barbecue to a medium heat.

Step 3

Rub the top of the salmon with a little oil and place on the grill, skin side up. Cook for 4 minutes each side depending on the thickness or until done to your liking.

Step 4

Remove from the barbeuce, spoon over the teriyaki sauce and serve.