Salmon is an incredibly versatile fish for grilling. Marinating salmon fillets in a simple, uncooked marinade using miso, mirin, ginger and a few other ingredients results in a wonderful grilled salmon dish with subtle Asian flavors. Most of the marinade ingredients can be found in your favorite Asian market or even a decent regular supermarket.
- 4 8-oz salmon fillets (you could also use salmon steaks)
- 1/4 cup mirin
- 1/4 cup miso paste
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
- 1 1/2 Tbsp fresh ginger, grated
- 1/4 cup minced scallions
- 2 tsp. sesame oil
- salt and freshly cracked pepper
- Yuzu or ponzu sauce, optional
- In a shallow baking dish, whisk together the mirin, miso, soy sauce, rice vinegar, scallions, ginger and sesame oil.
- Place the fillets into the baking dish, turning to coat on both sides, spooning extra marinade over the top. Allow the fish to marinate in the refrigerator for a half-hour.
- Preheat a grill to high heat.
- Remove the fillets from the marinade and season with a little salt and pepper, to taste. Don’t use too much salt since there is already sodium in the miso and soy sauce.
- Grill the fillets, with the grill cover closed, for about 3 minutes on each side for medium.
You can serve the salmon as is, or drizzled with a little ponzu or yuzu sauce. I actually like mine with a few drops of scorching-hot sambal oelek hot sauce to create a fiery kick.