Salmon Miso Marinade

1. 1

   Sprinkle the fish with salt.

2. 2

   (This is to soak up the moisture and odor.)

3. 3

   Once the moisture has come out, pat dry with paper towels.

4. 4

   If you're concerned about salt intake, wash it off and pat dry.

5. 5

   Mix together the ingredients.

6. 6

   Coat the fish in the mixture, then wrap with plastic wrap so it's airtight.

7. 7

   You can also put it in a Ziploc bag.

8. 8

   Let sit in the refrigerator for 2-3 days (according to the thickness of the filets).

9. 9

   Wipe off the excess miso and grill (you can also lightly wash it off first).

* Per serving · 4 servings · Values may vary.

No additional tips available.