Miso-Ginger Marinated Grilled Salmon Recipe

Name: Miso-Ginger Marinated Grilled Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup white miso (fermented soybean paste); 1/4 cup mirin; 2 tablespoons unseasoned rice vinegar; 2 to 3 tablespoons soy sauce; 2 tablespoons minced green onions; 1 1/2 tablespoons minced fresh ginger; 2 teaspoons toasted sesame oil; 4 salmon fillets, 8 ounces each; Salt and freshly ground pepper; Yuzu juice, for drizzling, optional

Servings: persons

1/4 cup white miso (fermented soybean paste)
1/4 cup mirin
2 tablespoons unseasoned rice vinegar
2 to 3 tablespoons soy sauce
2 tablespoons minced green onions
1 1/2 tablespoons minced fresh ginger
2 teaspoons toasted sesame oil
4 salmon fillets, 8 ounces each
Salt and freshly ground pepper
Yuzu juice, for drizzling, optional

1
Whisk together the miso, mirin, vinegar, soy sauce, green onions, ginger, and sesame oil in a small bowl.
2
Place the salmon in a baking dish, pour the marinade over, and turn to coat.
3
Cover and marinate for 30 minutes in the refrigerator.
4
Heat grill to high.
5
Remove the fish from the marinade and season with salt and pepper.
6
Grill the salmon, skin side down, with the cover closed, until golden brown and a crust has formed, about 3 to 4 minutes.
7
Turn the salmon over and continue grilling for 3 to 4 minutes for medium doneness.
8
Drizzle with a little yuzu juice, if desired, and serve.

265

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup white miso (fermented soybean paste), 1/4 cup mirin, 2 tablespoons unseasoned rice vinegar, 2 to 3 tablespoons soy sauce, and more.

Yes, Miso-Ginger Marinated Grilled Salmon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Miso-Ginger Marinated Grilled Salmon

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