Description
This grilled miso salmon is the perfect combination of Asian-inspired flavors and summer grilling. The miso marinade is so easy to make and super flavorful, and it pairs perfectly with salmon and a side of rice or vegetables. This is truly the best summer weeknight meal.
Ingredients
Scale
4 skin-on salmon fillets
1/4 cup white miso
1 teaspoon sriracha
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons maple syrup
Sesame seeds and green onions for garnish (optional)
Instructions
- Place the salmon filets in a ziplock baggie with miso, sriracha, soy sauce, maple syrup, and rice vinegar. Shake to combine everything, then refrigerate for at least 30 minutes and up to 4 hours.
- Preheat your grill to about 500°F. Then add the salmon, skin-side down, and cook for 6-8 minutes, or until the skin is crispy and the salmon is cooked about three-quarters of the way up the side.
- Flip the salmon and cook for another 2-4 minutes, or until the internal temperature reaches about 130°F. Then remove it from the grill and allow it to rest for a few minutes before cutting into it. Garnish with green onions and sesame seeds if desired.
Notes
Marinate the salmon for the full 4 hours if you have time. The flavors get more intense the longer it sits in the marinade.
Nutritional information is only an estimate.
- Prep Time: 5 minutes
- Marinating Time: 4 hours
- Cook Time: 12 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet
- Calories: 587
- Sugar: 6.6 g
- Sodium: 550.7 mg
- Fat: 19.6 g
- Carbohydrates: 12.6 g
- Protein: 90.8 g
- Cholesterol: 202 mg
