Grilled Miso-Glazed Salmon Recipe
This Grilled Miso-Glazed Salmon features tender salmon fillets brushed with a savory-sweet miso glaze made with soy sauce, honey, garlic, ginger, lime, and rice wine vinegar. Grill it until just cooked through, then finish with another layer of glaze and serve with rice and fresh vegetables. So good!
Servings: 4 servings
Cost: $20
Equipment
- Gas or charcoal grill
Ingredients
For the Salmon
- 4 (6-8 ounce) salmon filets (or one 1½-pound filet cut into portions)
- 1 tablespoon kosher salt
- ½ tablespoon fresh ground pepper
- 1 tablespoon olive oil (for coating the salmon)
For the Miso Marinade
- ¼ cup miso paste
- juice of ½ lime
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil (or extra-virgin olive oil)
- 2 cloves garlic, finely minced or grated
- 1 teaspoon fresh ginger, grated
- Up to ¼ cup water or white wine (as needed to thin the glaze)
For Serving (Rice Bowls)
- Optional: cooked rice, edamame, avocado slices, cucumber slices, radishes, green onions, sesame seeds
Instructions
- Preheat the grill: Heat the grill to medium-high, around 450°F to 500°F. Clean the grates thoroughly.
- Make the miso glaze: In a small bowl, whisk together the miso paste, lime juice, soy sauce, rice wine vinegar, sesame oil or olive oil, honey, garlic, and ginger. Gradually add water or white wine until the glaze has thinned out and is smooth and brushable.
- Reserve half the glaze: Transfer half of the glaze to a separate clean bowl. Set aside for glazing during cooking and serving.
- Marinate the salmon: Spoon the remaining half of the glaze over the salmon and let it marinate while the grill heats.
- Season the salmon: Remove the salmon from the marinade and let the excess marinade drip off. Season with salt and pepper. Lightly drizzle the salmon with olive oil just before grilling.
- Grill the salmon: Place the salmon on the grill skin-side up (flesh-side down). Grill for 4 to 5 minutes without moving it, allowing the flesh to sear and release more easily from the grates.
- Flip and glaze: Carefully flip the salmon so it is skin-side down. Brush the exposed flesh with some of the clean reserved miso glaze.Finish cooking: Continue grilling for another 5 to 7 minutes, or until the salmon reaches about 135°F in the thickest part for a moist result. Adjust the time based on fillet thickness and your preferred doneness.
- Glaze and serve: Remove the salmon from the grill and brush with a final layer of the reserved glaze. Serve with rice and your favorite vegetables.
Notes
- Prevent sticking: Clean grill grates thoroughly, lightly oil the salmon, and let it sear without moving it. If it sticks when you try to flip it, give it a little more time.
- Keep the glaze separate: Never use glaze that has touched raw salmon as a finishing sauce unless it has been thoroughly cooked. Reserve a clean portion before marinating.
- Thin as needed: Add the water or white wine a little at a time until the glaze is easy to brush onto the fish.
- Cooking time: Thicker fillets may need longer on the grill. Use an instant-read thermometer for the best results. I like to cook my salmon to 135°F.
- Rice bowl option: Serve over rice with edamame, avocado, cucumber, radishes, green onions, and sesame seeds.
- Wine pairing: Riesling's crisp acidity and fruit notes work especially well with the miso glaze.
