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Miso Grilled Salmon
6-8 boneless salmon fillets about 150g-180g each, skin on Miso marinade: 2 teaspoons white miso 1 teaspoon toasted sesame oil 1 tablespoon rice vinegar 1 teaspoon fresh grated ginger
© Annabel Langbein Media
Mix all marinade ingredients together. Brush about ½ teaspoon over the flesh side of each piece of salmon. Cover and chill for 30 minutes or up to 2 hours. Scrape off any excess marinade and brush flesh side with oil. Cook salmon flesh side down over medium heat for about 2 minutes then carefully turn and cook on the skin side for about 5-7 minutes for a medium-rare result, or until done to your liking. Wedge a fish slice or metal spatula between the skin and flesh to lift and remove the skin.
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