By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
325 cal · 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.
Comments
Salmon and scallions are reliably stocked at Charlotte chains, but miso, mirin, and sesame oil will require a dedicated trip to an Asian market or the international aisle at Harris Teeter or Kroger—a real cost for a weeknight. The 27-minute timer is honest and the dish feeds four cleanly, but those three pantry staples push total cost to around $12–14 per serving depending on salmon quality, making it a special-occasion rather than routine meal. This reheats adequately cold the next day if you have leftovers, and ginger and lime are available everywhere, so the Asian ingredients are the only true friction point.
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