Grilled Miso Glazed Salmon Recipe

Make the glaze

In a small bowl whisk together white miso paste, mirin, soy sauce, sake, brown sugar, sesame oil, grated ginger and minced garlic until smooth and glossy. Taste and adjust: if too thick, add 1 teaspoon water; if too salty, add a touch more mirin or a pinch more sugar.

Prep salmon

Pat salmon fillets dry with paper towels. Lightly score the skin side (1–2 shallow diagonal cuts) to prevent curling. Brush both sides very lightly with neutral oil and season the flesh side with a small pinch of salt (miso is salty so keep salt minimal).

Marinate briefly

Reserve about 2 tablespoons of the glaze for finishing. Brush a thin layer of the remaining glaze over the flesh side of each fillet. Let rest 10–15 minutes at room temperature (do not marinate more than 30 minutes because miso can cure the fish).

Grill the salmon

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Oil the grates or pan. Place salmon skin-side down and cook 4–6 minutes depending on thickness. Carefully flip using a spatula and grill flesh-side 1–2 minutes to set (miso glazes burn quickly). Brush reserved glaze onto the top during the last 30–45 seconds, allowing it to caramelize lightly but not char. Internal temperature should reach 125–130°F (52–54°C) for medium; remove from heat and let rest 2–3 minutes.

Finish & garnish

Transfer salmon to serving plates. Sprinkle with sliced scallions and toasted sesame seeds. Serve with lemon wedges on the side.

Rinse rice under cold water until the rinse runs nearly clear to remove excess starch. Drain and add to a medium saucepan with 2.5 cups water and 1 tsp salt. Bring to a gentle boil over medium-high heat, then reduce to low, cover tightly and simmer 15 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff with a fork before serving. (Alternatively cook in a rice cooker following manufacturer instructions.)

In a small bowl whisk rice vinegar, light soy sauce, sesame oil and sugar or honey until dissolved. Toss mixed greens, sliced cucumber and julienned carrot with dressing just before serving. Sprinkle with toasted sesame seeds.

Heat dashi in a small saucepan until hot but not boiling. Place miso paste in a small sieve or bowl and dissolve by ladling 1/2 cup hot dashi into the miso and whisking until smooth. Stir the dissolved miso back into the pot (do not boil after adding miso or it will lose flavor). Add cubed silken tofu and rehydrated wakame and warm gently 1–2 minutes. Serve garnished with sliced scallions.