Prep 10 mins
Cook 10 mins
I found this recipe in a little booklet promoting BC salmon. The author was born and raised in BC, but the family was originally from Japan. This recipe goes back generations and was originally brought over at the beginning of the century. Miso has an wonderful, intense flavor that seasons salmon just beautifully.
- 1 1⁄2 lbs salmon fillets (or 4 salmon steaks)
- 4 tablespoons miso
- 1 teaspoon sugar
- 2 tablespoons mirin (or sherry)
- 1 tablespoon olive oil
- 1 tablespoon ginger, grated
- Prepare the barbecue and oil the grill to mimize sticking. Gently warm the miso, sugar, mirin, oil and ginger in a saucepan.
- Brush salmon on both sides with the mixture. Place on the hot grill and cook for 4 - 5 minutes. Turn over and cook for a further 4 - 5 minutes or until salmon flakes easily.
Our grill was working against us, so I pan fried. :( I found the sauce to be a little thick, so I thinned it out with chicken stock and used as a quick marinade, let sit for 30 minutes before pan frying about 2 minutes on each side (We like it less cooked than most, but the fillets were thin too), removed fish and added a touch of cornstarch to the marinade to thicken and served drizzled over the salmon. The BF was very impressed! Served over Brown rice. Thank you so much for this quick amazing Japanese salmon recipe.