Posted by: Melanie Mathos | February 4, 2010

Miso-Ginger Marinated Grilled Salmon

You can’t really go wrong with Bobby Flay – and salmon is on my list of superfoods that I am trying to eat more of.

Source: The Food Network


  • 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
  • Yuzu juice, for drizzling, optional


  • Whisk together the miso, mirin, vinegar, soy sauce, green onions, ginger, and sesame oil in a small bowl
  • Place the salmon in a baking dish, pour the marinade over, and turn to coat
  • Cover and marinate for 30 minutes in the refrigerator
  • Heat grill to high
  • Remove the fish from the marinade and season with salt and pepper
  • Grill the salmon, skin side down, with the cover closed, until golden brown and a crust has formed, about 3 to 4 minutes
  • Turn the salmon over and continue grilling for 3 to 4 minutes for medium doneness
  • Drizzle with a little yuzu juice, if desired, and serve

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