Grilled Miso Salmon
This succulent salmon dish pleases the eye and the tongue. We entertain with this dish frequently and it is a crowd pleaser, even among our guests who usually don’t like fish. It pairs well with brown rice and steamed broccoli. Cook and enjoy!
Prep Time: 5 minutes
Cook Time: 20 minutes
- 2 Tbsp Miso Paste
- 2 Tbsp Low Sodium Soy Sauce
- 1/4 Cup Brown Sugar
- 2 Tbsp Lukewarm water
- 1 Lb Salmon (w/ Skin. w/o Scales)
- Large ziplock bag that can hold the salmon
- Mix brown sugar, miso paste, and soy sauce in a small bowl until the brown sugar is no longer clumpy.
- Add lukewarm water to help dissolve the brown sugar.
- Place the salmon into the ziplock bag and pour the sauce mixture over the top until the salmon is covered.
- Remove as much air as possible from the bag. Seal and let it sit in the refrigerator for at least 2 hours before cooking.
- When ready to cook, fire up the grill.
- While the grill is heating up, wrap the salmon in tin foil and pour some sauce over it to keep it moist. Make sure to leave a way to lift the top piece of tin foil so that you can check the salmon while it’s grilling.
- Grill the wrapped salmon, skin-side down, checking periodically (by lifting the tin foil) to see if it is cooked through. If it appears dry, baste some sauce onto the salmon.
- When the salmon is no longer raw on the thickest part, then it should be done.
Note: Do not overcook the salmon as it will greatly dry it out. Cooking too long with cause the oils in the salmon to drain from the top and seep down past the skin and pool at the bottom of the foil. If this happens, the salmon will be dry!