Description
This Miso and Ginger Marinated and Glazed Grilled Salmon is a delightful and healthy dish, infused with rich flavors from marinating. Perfect for grilling!
Ingredients
Scale
- 1/4 cup (60g) white miso paste, or yellow, red, or brown miso paste
- 1/4 cup (60ml) mirin
- 2–3 Tablespoons (30-45ml) unseasoned rice vinegar or sake, not rice wine vinegar
- 2–3 Tablespoons (30-45ml) low sodium soy sauce
- 2 Tablespoons (25g) sugar, optional
- 2 Tablespoons (30g) finely grated fresh ginger
- 31/2 teaspoons (15ml) toasted sesame oil
- 1 – 2 green onions, thinly sliced
- Pinch red pepper flakes, optional
- Kosher salt
- Freshly cracked black pepper
- 4 center cut, skin on salmon fillets (6–8 ounces each)
- Lemon wedges
Instructions
- Marinate the Salmon: Start by soaking the salmon in the miso and ginger mixture. Let it sit in the fridge for at least six hours, or even better, overnight. You will know it is ready when the fish absorbs the rich flavors and has a bit of a glossy sheen. Skipping this step might lead to bland salmon.
- Prepare the Grill: Heat up your grill to a medium-high setting and brush the grates with oil. You should smell the heat rising and see a slight shimmer on the surface. This is essential for a nice sear and to prevent sticking. If it is not hot enough, the salmon will not get that wonderful char.
- Remove Excess Marinade: Take the salmon out of the marinade and gently scrape off any excess. You want a light coating so it can grill perfectly without burning. If you skip this, your salmon might scorch and overpower the subtle flavors.
- Grill the Salmon Kebabs: Place the salmon on the grill and cook for about eight to twelve minutes. You can tell it is done when it flakes easily with a fork and has nice grill marks. Overcooking will lead to dryness, so keep an eye on it.
- Brush with Marinade: During the last minute of grilling, brush on some reserved marinade for added flavor. You will catch a whiff of that sweet-and-savory aroma as it caramelizes. Just be careful not to drench the salmon to avoid any flare-ups.
- Rest and Serve: Once you take the salmon off the grill, let it rest for a few minutes. You should see the juices pooling onto the plate, which means it is juicy inside. Cutting it too soon can cause it to dry out, so patience pays off here!
Notes
- Storage Tips: Best stored in the refrigerator. Can be marinated ahead of time and grilled later.
- Expert Tips: Allow the salmon to marinate at least 6 hours, preferably longer. If the salmon tends to be dry after grilling, brushing it with reserved marinade while cooking helps keep it moist and flavorful. When marinating, allowing the salmon to sit for at least 6 hours, or even overnight, really boosts the flavor. For even coverage, coating the salmon thoroughly with the marinade while scraping off the excess prevents it from slipping off during grilling. If you are concerned about overcooking, using a meat thermometer is handy; aim for medium doneness at around 145 degrees F. When selecting salmon, choosing center-cut fillets (6-8 ounces each) ensures even cooking and a delightful texture.
- Reheating Instructions: If needed, refrigerate leftovers and reheat gently on the grill or in a skillet over low heat just until warmed through.
- Serving Suggestions: Serve with lemon wedges and fresh herbs. Pair with jasmine rice and grilled vegetables. Offer with a side of miso soup for a complete meal.
- Recipe Variations: Add sesame seeds for crunch and flavor. Incorporate vegetables like bell peppers or zucchini onto skewers. Marinate shrimp in the same mixture for a different protein option.
- Ingredient Notes: You can use yellow, red, or brown miso paste as a substitute for white miso paste. If you do not have mirin, you can use a mix of sake and sugar. For unseasoned rice vinegar, sake can substitute if needed; avoid rice wine vinegar as it has a stronger flavor. Low sodium soy sauce can be replaced with tamari for a gluten-free option. Fresh ginger is best, but ground ginger can work in a pinch.
Nutrition
- Serving Size: 1 salmon fillet
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg