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Nutrition Facts
Serving Size 1 (183g) Recipe makes 4 servings The following items or measurements are not included below: 4 tablespoons light miso
Calories 240
Calories from Fat 84		(35%)
Amount Per Serving		%DV
	Total Fat 9.3g	14%
	Saturated Fat 1.4g	7%
	Monounsaturated Fat 4.1g
	Polyunsaturated Fat 2.7g
	Trans Fat 0.0g
Cholesterol 88mg		29%
Sodium 160mg		6%
Potassium 575mg		16%
Total Carbohydrate 2.5g		0%
	Dietary Fiber 0.2g	0%
	Sugars 1.2g
Protein 34.2g		68%
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Salmon Miso Yaki

Recipe #378036 | 20 min | 10 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Abby Girl
Jun 22, 2009

I found this recipe in a little booklet promoting BC salmon. The author was born and raised in BC, but the family was originally from Japan. This recipe goes back generations and was originally brought over at the beginning of the century. Miso has an wonderful, intense flavor that seasons salmon just beautifully.

SERVES 4 (change servings and units)

Ingredients

1 1/2 lbs salmon fillets (or 4 salmon steaks)
4 tablespoons light miso
1 teaspoon sugar
2 tablespoons mirin (or sherry)
1 tablespoon olive oil
1 tablespoon ginger, grated

Directions

1
Prepare the barbecue and oil the grill to mimize sticking. Gently warm the miso, sugar, mirin, oil and ginger in a saucepan.
2
Brush salmon on both sides with the mixture. Place on the hot grill and cook for 4 - 5 minutes. Turn over and cook for a further 4 - 5 minutes or until salmon flakes easily.

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Featured Reviews for This Recipe

From: Tarteausucre

On Aug 18, 2009

Our grill was working against us, so I pan fried. I found the sauce to be a little thick, so I thinned it out with chicken stock and used as a quick marinade, let sit for 30 minutes before pan frying about 2 minutes on each side (We like it less cooked than most, but the fillets were thin too), removed fish and added a touch of cornstarch to the marinade to thicken and served drizzled over the salmon. The BF was very impressed! Served over Brown rice. Thank you so much for this quick amazing Japanese salmon recipe.