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Perfect Grilled Salmon with Miso Marinade Recipe

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4 from 2 reviews

This Perfect Grilled Salmon recipe features a delicious miso marinade or a Northwest Salmon Rub option, delivering tender, flaky salmon with a rich, savory flavor. Ideal for an easy yet impressive meal, this recipe guides you through the steps to grill salmon to medium perfection with optional smoky hints from wood chips.

Ingredients

Salmon and Seasoning

  • 1 - 1 1/2 lbs whole salmon filet (or individual pieces)
  • Olive oil for brushing
  • Salt to taste

Miso Marinade

  • 1 tablespoon toasted sesame oil
  • 1 tablespoon olive oil
  • 1/4 cup mirin (or substitute 2 tablespoons honey and 2 tablespoons water)
  • 1/4 cup white miso paste
  • 2 tablespoons soy sauce (or gluten-free liquid aminos)
  • 1 tablespoon brown sugar (optional)
  • 1 teaspoon fresh ginger, finely minced or grated
  • 1 teaspoon garlic, finely minced or grated
  • Optional: 1/8 teaspoon liquid smoke or wood chips for grilling

Instructions

  1. Prepare the Marinade: In a small bowl, whisk together toasted sesame oil, olive oil, mirin (or honey and water), white miso paste, soy sauce, brown sugar (if using), fresh ginger, and garlic until smooth. Set aside.
  2. Season the Salmon: Brush the skin side of the salmon with olive oil and season with salt and pepper. Liberally brush the marinade over the flesh side of the salmon, reserving some for basting during grilling.
  3. Alternative Preparation: If using the Northwest Salmon Rub instead, brush all sides of the salmon with olive oil, season the skin side with salt, and sprinkle the rub over the flesh side.
  4. Preheat Grill: Heat your grill to medium, approximately 325°F to 350°F. If using wood chips for smoky flavor, prepare a foil packet and add it to the grill as per instructions.
  5. Grease the Grill: Ensure the grill grates are well greased to prevent sticking.
  6. Grill the Salmon: Place the salmon skin side down on the grill. Cover and cook for about 5 minutes before checking.
  7. Cook to Medium: For whole fillets, do not flip the salmon. Continue grilling covered until the internal temperature reaches 125°-130°F at the thickest part. The flesh should be flaky yet slightly translucent in the center. Cooking time varies based on salmon thickness.
  8. Serve: Use two metal spatulas to carefully remove the salmon from the grill. Transfer to a platter, garnish with chives and sesame seeds, and serve immediately for best flavor and texture.

Notes

  • If you don't have mirin, substitute with a mix of honey and water to maintain sweetness and moisture.
  • Using wood chips adds a smoky flavor; soak them in water beforehand and enclose in a foil packet for grilling.
  • Make sure your grill is properly greased to avoid the salmon sticking and tearing.
  • Check the internal temperature with a meat thermometer for perfectly cooked salmon.
  • The brown sugar in the marinade is optional but adds a subtle sweetness and caramelization on the grill.
  • If you prefer, individual salmon pieces can be grilled using the same method and times.

Find it online: https://cookedbygrace.com/perfect-grilled-salmon-with-miso-marinade-recipe/