Grilled Salmon with Miso
When I’m craving a super simple meal, with a restaurant feel to it, this is my go-to recipe! Quick, easy, and delicious, with a marinade that takes just minutes to put together. It’s equally elegant when served as a centerpiece and hot or cold.
- 850-1000 g whole side of salmon, skin on 850g cook for 12 minutes and 1kg 14 minutes, if you like more well done you can cook for a extra 2 minutes
- sea salt
- white pepper
- 100 g white miso I recommend the brand (Yutuka)
- 70 ml acacia honey
- 60 ml water
- rice, quinoa, noodles, salad, pak choi
- Pre-heat the oven to the grill setting. Cover a large oven tray with foil, cut a piece of parchment paper same size as the piece of salmon, then place on the foil. If it’s easier you can place a piece of parchment down on the foil and then place the salmon skin side down and then cut around the salmon, you don’t want the paper exposed as it will burn under the grill, (using parchment paper will prevent the salmon from sticking to the foil, which makes it easier when serving.)
- Ina small saucepan, add the miso, honey, water and whisk by hand until smooth. Place on the stove over a gentle heat until slightly thickened, continuously stirring, then set aside.
- Season the flesh side of salmon with a touch of white pepper and sea salt.Cover the salmon in 3-4 tbsp. of the miso marinade, (depending on the size) then place in the pre heated oven on the grill setting on the top shelf for 12 minutes (10 minutes if you like it semi cooked through). If the salmon is burning too quickly remove the tray down one shelf setting. Keep an eye on the salmon as everyone’s grill settings differ, the marinade will cause the salmon to slightly burn,but you do want it to be sightly charred. Depending on size, either cook for 12-14 minutes (2 minutes less if you like it underdone or 2minutes extra if you like it well done).
- When the salmon is cooked remove from the oven, carefully slide the salmon onto a serving platter, then you can slide away the parchment paper under the salmon.
- Heat the remaining miso marinade so it thickens slightly, keep checking the consistency as you don’t want it to be too thick, if it does get too thick add a touch of water.
- Serve with the sauce on the side together with your favourite grains,noodles or salad.
- When making this recipe, I’d LOVE to see how you get on so either send me a photo firstname.lastname@example.org or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood
LISA’S TIP – If you think your guests will love the sauce you can double up on the quantities and whatever isn’t used you can keep in the refrigerator, if it thickens up you can add a drop of water before serving. This miso marinade can be served a multitude of ways, that’s why I always double up and keep a stash in the refrigerator. I like to serve it drizzled over pan-fried tofu, roasted vegetables, salad, chicken breasts or cod. You can also marinate the salmon, overnight for more infused miso flavour. In this recipe I use white miso paste, which is typically quite easy to find it has a smooth mild flavour. When serving the salmon you can sprinkle some toasted sesame seeds over the top for garnish. Additionally, the salmon tastes delicious reheated in a non-stick frying pan, I like to pan fry some cavolo nero, till crispy and then add the flaked salmon, with some miso sauce and cooked quinoa.