Description
This Japanese Miso Salmon Side recipe features a beautifully marinated salmon fillet infused with savory miso, sweet sake, and mirin flavors. The salmon is marinated for up to 48 hours to deepen the taste, then cooked on a barbecue for a perfectly caramelized exterior and tender, juicy interior. Garnished with toasted sesame seeds and fresh scallions, this dish offers an elegant, authentic Japanese flavor that’s quick to cook but rich in flavor.
Ingredients
Scale
Salmon
- 1.6 – 2.4 lb (0.8 – 1.2 kg) side of salmon, skin on
- Oil, for barbecue
Marinade
- 5 tbsp miso paste
- 2 tbsp white sugar
- 1 2/3 tbsp sake (Japanese rice wine)
- 1 2/3 tbsp mirin (Japanese sweet rice wine)
Garnish
- Sesame seeds
- Scallions or shallots, finely sliced
Instructions
- Prepare the marinade: In a small bowl, mix together the miso paste, white sugar, sake, and mirin until smooth and well combined.
- First marinade application: Place the salmon on a work surface with the skin side facing up and spread just under half of the marinade evenly over the surface.
- Second marinade application: Carefully turn the salmon so the skin side is down onto a large piece of cling wrap. Spread the remaining marinade evenly over the flesh side.
- Marinate: Wrap the salmon tightly in the cling wrap and refrigerate for 24 to 48 hours to allow deep flavor infusion.
- Prepare for cooking: Before cooking, scrape off the excess marinade from the salmon without rinsing it with water and allow the salmon to come to room temperature for even cooking.
- Preheat barbecue: Preheat the barbecue plate on medium-low heat and allow it to warm for 10 to 15 minutes to ensure optimal cooking temperature.
- Cook the salmon: Just before cooking, brush the barbecue plate with oil. Place the salmon skin side down and cook for 3 minutes. Using two spatulas, carefully turn the salmon and cook the flesh side for 2 to 3 minutes until caramelized. Flip the salmon again so the skin side is down and transfer it to a tray.
- Rest the salmon: Cover the salmon loosely with foil and allow it to rest for 5 minutes. This resting process lets the salmon finish cooking gently and retain its juices.
- Garnish and serve: Sprinkle toasted sesame seeds and finely sliced scallions or shallots over the salmon before serving for a flavorful, traditional finish.
Notes
- Ensure the salmon is skin-on for optimal texture and to keep it intact during cooking.
- Do not rinse off marinade; scraping it off preserves flavor and caramelization.
- Bringing the salmon to room temperature before cooking helps with even cooking and avoids drying out.
- Preheating the barbecue is crucial to achieve a nicely caramelized exterior without sticking.
- Marinating for 24-48 hours deepens the flavor, but avoid going beyond 48 hours to maintain texture.
