Miso-Ginger Marinated Grilled Salmon

  • 1/4 C white miso
  • 1/4 C mirin
  • 2 Tbs. unseasoned rice vinegar
  • 2 to 3 Tbs. soy sauce
  • 2 Tbs. minced scallions
  • 1-1/2 Tbs. minced fresh ginger
  • 2 tsp. toasted sesame oil
  • 4 8-oz. skin-on salmon fillets
  • Kosher salt and freshly ground pepper
  • Yuzu juice, for drizzling (optional)

Whisk together the miso, mirin, vinegar, soy sauce, scallions, ginger and sesame oil in a small bowl. Place the salmon in a baking dish, pour the marinade over and turn to coat. Cover and marinate for 30 minutes in the refrigerator.

Preheat a grill to high. Remove the fish from the marinade and season with salt and pepper. Grill the salmon, skin-side down and with the cover closed, until golden brown and a crust has formed, 3 to 4 minutes. Turn the salmon over and continue grilling for 3 to 4 minutes for medium doneness. Drizzle with a little yuzu juice, if desired.

Date Added:July 12, 2023
Course:Main Course

Grill, Marinate


Fresh lemon or lime juice also work in place of the yuzu juice. Skinless salmon fillets also work well.