Ginger and Miso Grilled Salmon
These salmon filets are marinated in a wet rub for about an hour and then placed onto the grill. Make sure the fish still has the skin attached at the bottom. If it does not, then consider cooking them on a plank. This will reduce the risk of breakage while on the grill.
Servings: 4 People
- 4 salmon filets, about 4 -6 ounces each (skin on)
- For wet rub:
- 2 tablespoons soy sauce
- 2 tablespoons red miso
- 2 tablespoons unsalted butter, softened (not melted)
- 1 1/2 tablespoons grated fresh ginger
- 2 cloves garlic, minced
- 1 1/2 teaspoons honey
- 1/2 teaspoon granulated onion
- 1/4 teaspoon white pepper
- 1/4 teaspoon dried dill
- salt to taste
- Place salmon filets skin down in a large glass dish.
- Combine wet rub ingredients until it forms a workable paste. Divide mixture into four equal parts and apply each portion evenly onto the flesh of each filet. Cover with dish with plastic wrap and place into the refrigerator for 1 hour.
- Preheat grill for medium heat. Once it is fully heated, oil the grill grates well using a large pair of tongs and folded paper towels dipped in oil. Make several passes to create a non-stick surface. As mentioned above, if fish does not have skin attached, consider cooking it either on a plank or in a foil packet.
- Place fish skin side down onto the grill. Cook for 12 minutes or until internal temperature reaches 145 degrees F. Do not attempt to flip fish. If necessary, reduce heat and let it cook a little longer. Keep a close eye on it.
- Remove fish from grill and serve.
- Store leftovers in an air tight container the refrigerator for up to 2 days after initial preparation.
Photo: Flickr public domain