When I was in Japan, I had some of the most amazing salmon. It was so fresh and had a unique flavor I was unfamiliar with. Now that I have become more experienced with flavors, I learned that flavor was miso. Love that flavor! We really enjoyed this salmon. I intend to make this recipe in the future!
Miso-Ginger Marinated and Grilled Salmon (thanks to Bobby Flay)
- 1/4 cup white miso
- 1/4 cup mirin
- 2 tablespoons unseasoned rice vinegar
- 2 to 3 tablespoons soy sauce
- 2 tablespoons minced green onions
- 1 1/2 tablespoons minced fresh ginger
- 2 teaspoons toasted sesame oil
- 4 salmon fillets, 8 ounces each
- Salt and freshly ground pepper
Combine the above ingredients and marinate the salmon for at least 30 minutes.
Grill as desired.
Thanks! It was divine!
Rufus' Food and Spirits Guide said:
Miso makes such a great marinade. This looks wonderful.
I haven’t done anything with miso in a long time, but your post has reminded me to make some fish with miso again. Thanks!
I can’t wait to see what you create. Thanks for following my blog!
I just wanted to add a tidbit… The salmon you MAY have eaten in Japan was not the Pacific NW salmon; it if was, it was likely $$$ and of the normal girth. However, the Japanese have “salmon bento”, or lunch boxes. These salmon are not from the Pacific NW but from the western Pacific. They are generally called “masu” or cherry salmon in English terms. They are smaller than what we typically consume here, making them the perfect size to fit in the “bento”. 🙂
I am not sure which it was. Probably the “bento” size. I was very pleased that this recipe was spot on in flavor.