Japanese Miso Salmon Side (BBQ or bake)
User Reviews
5
Japanese Miso Salmon Side (BBQ or bake)
Description
The marinade combines miso paste, white sugar, sake, and mirin into a smooth mixture that is applied to both sides of the salmon fillet, which is then wrapped and refrigerated for 24 to 48 hours. This extended marination imparts depth and subtle sweetness to the fish. Before cooking, the excess marinade is scraped off but not rinsed to retain flavor.
For barbecue, the skin side is cooked first on medium-low heat to prevent burning the sugar, followed by brief cooking on the flesh side to develop caramelization. The salmon is rested covered to continue cooking gently. Alternatively, baking at 180°C/350°F skin side down for around 15 minutes achieves a similarly tender texture, finished with broiling for surface color.
This salmon side serves multiple people as a main or part of a larger meal. It is traditionally accompanied by garnishes such as sesame seeds and scallions and pairs well with other Japanese dishes. The instructions note the importance of low heat to avoid burning and suggest finishing in the oven if undercooked.
The recipe includes detailed tips, such as using white miso paste (not sweeter Saikyo miso), bringing the fish to room temperature before cooking, and recommended portion sizes. The method ensures a balance of caramelized exterior and tender interior.
Ingredients
- 1.6 - 2.4 lb / 0.8 - 1.2kg salmon skin on (Note 1, side
- neutral cooking oil for barbecue, generic cooking oil
Marinade
- 5 tbsp miso paste (Note 2)
- 2 tbsp white sugar
- 1 2/3 tbsp sake (Japanese rice wine)
- 1 2/3 tbsp mirin (Japanese sweet rice wine)
Garnishes
- sesame seeds
- scallion finely sliced, or shallot
Instructions
- Mix together the marinade ingredients in a small bowl until smooth.
- Place the salmon skin side up on a work surface and slather with just under half the marinade.
- Turn the salmon so it is skin side down onto a large piece of cling wrap. Slather the remaining marinade on the flesh side.
- Wrap the salmon in cling wrap. Marinade for 24 to 48 hours.
- Scrape the marinade off (do not rinse with water) and leave the salmon to come to room temperature <- KEY for perfectly cooked salmon.
- Preheat barbecue plate side on MEDIUM LOW. Leave it to heat up for a good 10 to 15 minutes - another tip for cooking salmon perfectly.
- Add oil just before cooking. Place the salmon on the BBQ skin side down. Cook for 3 minutes, then use two spatulas to turn it. Cook the flesh side for 2 - 3 minutes or until caramelised, then flip it again so the skin side is down then transfer to a tray.
- Cover loosely with foil to rest for 5 minutes before serving. It will continue cooking while resting.
- Garnish with sesame seeds and finely sliced shallots.
Notes
- Use fresh salmon side brought to room temperature before cooking to ensure even cooking.
- Marinate the salmon for 24 to 48 hours in the miso-sugar-sake-mirin mixture for best flavor absorption.
- Cook on low heat to prevent the sugar in the marinade from burning, especially on the barbecue.
- If undercooked or to finish cooking, bake salmon at 180°C (350°F) for about 15 minutes and optionally broil to caramelize the surface.
- Use white miso paste for the marinade; avoid Saikyo miso, which is too sweet for this recipe.
- This recipe serves 5–6 people as a main dish and up to 12 as part of a larger feast.
- Serve garnished with sesame seeds and sliced scallions for added texture and flavor.
- Leftover marinade should be scraped off; do not rinse the salmon before cooking to retain flavor.
User Reviews
Overall Rating
5
You'll Also Love
