Ingredients
Method
- Whisk miso, mirin, sake or sherry, honey, soy sauce, and sesame oil until smooth. Taste.
- Pat salmon fillets completely dry. Place skin-side down in a shallow dish. Spoon miso glaze generously over the flesh side of each fillet. Cover — refrigerate 30 minutes minimum, overnight for the best result.
- Remove from fridge 20 minutes before cooking. Line a baking tray with foil. Preheat grill to its highest setting — at least 5 minutes.
- Scrape off any excess marinade — leave a thin, even coating. Place fillets skin-side down on foil-lined tray.
- Grill 8–12 minutes without turning until glaze is deeply golden-brown and caramelised and salmon is just cooked through — still slightly translucent in the very centre.
- Transfer to warm plates. Scatter spring onions and sesame seeds. Serve immediately with rice, bok choy, and lime.
Notes
Use white miso not dark — milder, sweeter, caramelises to beautiful golden without bitterness.
Marinate 30 minutes minimum — overnight gives deeply penetrating miso flavour throughout.
Scrape off excess marinade before grilling — thick coating burns before salmon is cooked.
Line the tray with foil — miso sugars burn and stick permanently to an unlined tray.
Do not turn during grilling — the glaze tears on contact with the grill rack.
Cold miso salmon is excellent the next day flaked into rice bowls or noodle salads.
