Recipe: Grilled miso salmon

content provided by

Recipe: Grilled miso salmon

Dietitian's tip: A dab of creamy miso paste adds flavor to this easy dish. Mirin is a sweet rice cooking wine, available in some supermarkets and in most Asian markets. Try the marinade with grilled chicken or pork.

Serves: 4


  • 1/2 cup mirin
  • 2 tablespoons minced fresh chives or green (spring) onion tops
  • 1 tablespoon yellow miso
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon tahini
  • 1 teaspoon peeled and minced fresh ginger
  • 4 salmon fillets, 5 ounces each, skinned
  • 2 tablespoons chopped fresh cilantro (fresh coriander)
  • 1 teaspoon sesame seeds, toasted


In a shallow baking dish, whisk together the mirin, chives, miso, soy sauce, tahini and ginger. Add the fish to the marinade and turn to coat. Cover and marinate in the refrigerator for 1 to 2 hours, turning the fish occasionally.

Prepare a fire in a charcoal grill or place a grill pan over high heat. Remove the fish from the marinade and pat dry. Discard the marinade. When the grill or pan is very hot, place the fillets on it and cook, turning carefully with a spatula, until grill-marked, firm to the touch and opaque in the center, about 4 minutes on each side.

Transfer the fillets to a serving platter. Garnish with the cilantro and sesame seeds and serve immediately.

© 1998-2016 Mayo Foundation for Medical Education and Research (MFMER). All rights reserved. A single copy of these materials may be reprinted for noncommercial personal use only. "Mayo," "Mayo Clinic," "," "Mayo Clinic Health Information," "Reliable information for a healthier life" and the triple-shield Mayo logo are trademarks of Mayo Foundation for Medical Education and Research.

Terms and conditions of use


Bookmark and Share   E-Mail Page   Printer Friendly Version