| Level: | Easy |
| Total: | 53 min |
| Prep: | 15 min |
| Inactive: | 30 min |
| Cook: | 8 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 53 min |
| Prep: | 15 min |
| Inactive: | 30 min |
| Cook: | 8 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup white miso (fermented soybean paste)
- 1/4 cup mirin
- 2 tablespoons unseasoned rice vinegar
- 2 to 3 tablespoons soy sauce
- 2 tablespoons minced green onions
- 1 1/2 tablespoons minced fresh ginger
- 2 teaspoons toasted sesame oil
- 4 salmon fillets, 8 ounces each
- Salt and freshly ground pepper
- Yuzu juice, for drizzling, optional
Instructions
- Whisk together the miso, mirin, vinegar, soy sauce, green onions, ginger, and sesame oil in a small bowl. Place the salmon in a baking dish, pour the marinade over, and turn to coat. Cover and marinate for 30 minutes in the refrigerator.
- Heat grill to high. Remove the fish from the marinade and season with salt and pepper. Grill the salmon, skin side down, with the cover closed, until golden brown and a crust has formed, about 3 to 4 minutes. Turn the salmon over and continue grilling for 3 to 4 minutes for medium doneness. Drizzle with a little yuzu juice, if desired, and serve.
Nutrition Facts
| Calories | 460 calorie |
| Total Fat | 26 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 125 milligrams |
| Sodium | 634 milligrams |
| Carbohydrates | 6 grams |
| Dietary Fiber | 2 grams |
| Protein | 47 grams |
| Calories | 460 calorie |
| Total Fat | 26 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 125 milligrams |
| Sodium | 634 milligrams |
| Carbohydrates | 6 grams |
| Dietary Fiber | 2 grams |
| Protein | 47 grams |
Reviews
My family loved this Salmon recipe. However, I did add some brown sugar and chile flakes. We like a little spice and the sweet to cut the saltiness. Personal preference I imagine. I’m getting ready to graduate from Culinary school will stick with this salmon recipe. Again, thumbs up!!!
I followed the recipe exactly, except for the yuzu (???). I did it under the broiler directly on a baking dish, since it was raining outside and I didn’t want to fire up the grill. It took about 6 minutes for the thinner fillets and 9 for the thicker ones, without turning them over.
I will definitely make this dish at least once a month.
Thanks Bobby!
I will definitely make this dish at least once a month.
Thanks Bobby!
I was never able to find the miso-soybean paste. I just used Japanese Miso dressing. The dish still came out good, but I’m curious to see if the taste would be different. Where can I buy Miso?
this was SO good. The marinade wasn’t over powering, so I could still taste the fish, but it was a good recipe so i wasn’t shocked b the fishy taste. i would even just use the marinade for chicken or beef, it is so versatile
I’m not kidding. I have made this hundreds of times (ok maybe dozens) and everytime its a hit! I made it for my housemates and friends. Some of them don’t even like fish. they couldn’t get enough of it! One of thier moms even called to get the recipe.
This recipe is also nice becuase it is easy to substitute ingredients. I have madeit with just low sodium soy sauce, garlic, lemon, miso paste, some white wine, ginger, and sesame seeds. Still came out great! Really its super easy you can’t mess it up. Give it a try!
Also a great pairing is to make a japanese cucumber salad. Just take cucumbers, peel them, take out the seeds, and add seasoned rice wine vinegar, a bit of sugar or honey, a splash of sesame oil, and a splash of soy sauce. sprinkle sesame seeds. Yum!
This recipe is also nice becuase it is easy to substitute ingredients. I have madeit with just low sodium soy sauce, garlic, lemon, miso paste, some white wine, ginger, and sesame seeds. Still came out great! Really its super easy you can’t mess it up. Give it a try!
Also a great pairing is to make a japanese cucumber salad. Just take cucumbers, peel them, take out the seeds, and add seasoned rice wine vinegar, a bit of sugar or honey, a splash of sesame oil, and a splash of soy sauce. sprinkle sesame seeds. Yum!
I made this recipe both on the grill and in the oven. It was fine both ways, but the grill was better. I have no idea what yuzu is so I garnished with sliced green onion and served with rice and brazed bok choy. The investment in time was minimal for a flavorful payoff. The oven version was for a last minute romantic dinner which was a definate hit. Bobby Flay is the ultimate culinary wingman!
This dish was so good I couldn’t believe it! I was unable to find the white miso and it turned out well even without it.
Excellent recipe and quite simple. A great japanese flavor for salmon. Finding all the ingredients at our local asian market was an adventure in itself. Great with Sake and beer! We will make it again!
i’d add some sugar
My husband even ate this salmon cold the next day, and he doesn’t like salmon! I used light soy sauce and yellow miso because that was what I had on hand. Next time, I will marinate for one hour, and score the flesh slightly. What is yuzu juice?