Miso grilled salmon
Great salmon every time
This is a slam dunk way to prepare salmon. It comes off the grill moist and flavorful every time. The nice thing is you can marinate your salmon in the miso for up to three days. In fact, the longer the better, as long as you start with good fresh fish. The miso marinade tenderizes the fish protein. If you don't plan that far in advance, even an hour in the miso marinade works wonders.
How I found out about this recipe
Years ago I took a cooking class from a rather famous chef in Laguna Beach that specialized in Asian foods. I remember thinking, this chef is is a genius! This salmon is so simple and so good. Years after I had been making this fish regularly for my family I happened to glance at the lid of my miso container. To my surprise, the recipe was printed on the lid of the miso container - almost verbatim. The bottom line is the Japanese have been marinating fish, chicken and pork in miso forever. Google miso fish and you will come up with tons of similar recipes. Most recently, Nobo, has become quite famous for his miso black cod. See my recipe for miso marinated black cod for another delicious recipe.
There is a wide variety of miso. In Asian markets you will find all colors beginning with pale almost white miso to dark, to red, to almost black miso. See my post for everything you always wanted to know about miso.
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Miso grilled salmon
A slam-dunk easy way to prepare salmon that comes out moist and delicious every time. Better yet you can marinate the salmon for 1 to 3 days in advance. The miso tenderizes and flavors the salmon for a sure-fire recipe you will use over and over.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 -5 servings 1x
- 1 cup miso (red or white)
- 2 T sugar
- 2 T rice vinegar
- 2 green onions, sliced
- 1 T toasted sesame seed oil
- 2 pounds salmon
- Mix miso, sugar, rice vinegar, green onions and sesame seed oil in a large ziplock plastic bag. Mush it all together. Add your salmon and mush until your salmon is coated in the marinade. Remove as much air as possible and throw it in the fridge for a few hours and up to three days if your salmon is fresh. If you dislike using plastic bags, you can marinate the fish in a glass container.
- Heat your grill to medium high. Remove fish and scrape off most, but not all of the marinate. Grill fish, turning only once, about 10 minutes per 1″ of thickness.
THIS SERVES WELL WITH