Serves 4
27 min
Grilled Salmon With Miso Glaze
Recipe GLPRb566cf91474b5e
Pan-seared and grilled salmon fillets coated with a savory-sweet miso glaze infused with fresh ginger, sesame oil, and a touch of rice vinegar. The miso creates a caramelized, umami-rich crust while keeping the fish tender and moist inside. Finished with fresh scallions and a squeeze of lime juice for brightness.
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Ingredients
4 (4.5-ounce fillets) salmon fillets, center cut, 4 (4 1/2-ounce each)
½ cup white or yellow miso
3 tablespoons mirin
3 tablespoons unseasoned rice vinegar
1½ teaspoons sesame oil
3 tablespoons fresh ginger, minced
1 bunch scallions, chopped
2 limes
Directions
In a small bowl, whisk together the miso, mirin, rice vinegar, sesame oil, and minced ginger until smooth. Set the glaze aside.
Heat a grill or grill pan to medium-high heat. If using a grill pan, lightly oil the surface to prevent sticking.
Pat the salmon fillets dry with paper towels. Place them skin-side down on the hot grill or grill pan.
Cook the salmon for 4 minutes without moving, allowing the skin to crisp and brown.
Carefully brush the top of each fillet with the miso glaze, coating evenly.
Flip the salmon fillets and cook skin-side up for another 4 minutes. Brush the newly exposed top surface with additional glaze.
Continue cooking until the salmon reaches an internal temperature of 145°F at the thickest part, about 4 more minutes. The glaze should be caramelized and golden brown.
Transfer the salmon to a serving platter. Squeeze fresh lime juice over the fillets and garnish generously with chopped scallions. Serve immediately.
