Japanese Miso Salmon Side (BBQ or bake)
Total Time
15 minutes
Prep Time
10 minutes
Cook Time
5 minutes
Rating
4.95 out of 5 stars
(37)
Ingredients
5 servings
- 1.6 - 2.4 lb / 0.8 - 1.2kg side of salmon (, skin on (Note 1)
- Oil (, for barbecue)
- 5 tbsp miso paste (Note 2)
- 2 tbsp white sugar
- 1 2/3 tbsp sake (Japanese rice wine)
- 1 2/3 tbsp mirin (Japanese sweet rice wine)
- Sesame seeds
- Scallions/shallots (, finely sliced)
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Preparation
Step 1
Mix together the marinade ingredients in a small bowl until smooth.
Step 2
Place the salmon skin side up on a work surface and slather with just under half the marinade.
Step 3
Turn the salmon so it is skin side down onto a large piece of cling wrap. Slather the remaining marinade on the flesh side.
Step 4
Wrap the salmon in cling wrap. Marinade for 24 to 48 hours.
Step 5
Scrape the marinade off (do not rinse with water) and leave the salmon to come to room temperature <- KEY for perfectly cooked salmon.
Step 6
Preheat barbecue plate side on MEDIUM LOW. Leave it to heat up for a good 10 to 15 minutes - another tip for cooking salmon perfectly.
Step 7
Add oil just before cooking. Place the salmon on the BBQ skin side down. Cook for 3 minutes, then use two spatulas to turn it. Cook the flesh side for 2 - 3 minutes or until caramelised, then flip it again so the skin side is down then transfer to a tray.
Step 8
Cover loosely with foil to rest for 5 minutes before serving. It will continue cooking while resting.
Step 9
Garnish with sesame seeds and finely sliced shallots.
Step 10
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