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Japanese Miso Salmon Side (BBQ or bake)
5 from 74 votes

Japanese Miso Salmon Side (BBQ or bake)

This Japanese Miso Salmon Side features a whole salmon fillet marinated in a blend of miso paste, sugar, sake, and mirin, creating a balanced umami and slightly sweet flavor. The long marinade time allows the flavors to develop deeply. Cooking options include barbecuing or baking, both producing caramelized, tender salmon with a glossy finish. The dish is served garnished with sesame seeds and sliced scallions.

Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 5 - 6
Course: Dinner
Cuisine: Asian, Japanese

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

    Cup of Yum
  1. Mix together the marinade ingredients in a small bowl until smooth.
  2. Place the salmon skin side up on a work surface and slather with just under half the marinade.
  3. Turn the salmon so it is skin side down onto a large piece of cling wrap. Slather the remaining marinade on the flesh side.
  4. Wrap the salmon in cling wrap. Marinade for 24 to 48 hours.
  5. Scrape the marinade off (do not rinse with water) and leave the salmon to come to room temperature <- KEY for perfectly cooked salmon.
  6. 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.
  7. 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.
  8. Cover loosely with foil to rest for 5 minutes before serving. It will continue cooking while resting.
  9. 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.