Prep Time: 10 minutes (plus 1-6 hours marinating)
Cooking Time: 6-8 minutes
Total Time: 16-14 hours (including marinating)
Serving Size: 4 servings
For crispy and tasty salmon, marinate first with koji soy sauce and enjoy irresistible deep umami flavours to die for!
Ingredients:
- 4 salmon fillets (about 180g each)
- 3 tbsp white miso paste
- 2 tbsp koji soy sauce
- 1 tbsp mirin (sweet rice wine)
- 1 tbsp sake (optional, can substitute with more mirin)
- 1 tbsp sesame oil
- 1 tsp sugar (optional, to balance miso's saltiness)
- 1 tsp fresh grated ginger
- 2 cloves garlic, minced
- Spring onion, thinly sliced (for garnish)
- Toasted sesame seeds (for garnish)
Method:
Make the Marinade:
- In a small bowl, combine miso paste, koji soy sauce, mirin, sake (if using), sesame oil, grated ginger, minced garlic, and sugar (if desired). Mix well until smooth.
Marinate the Salmon:
- Place the salmon fillets in a shallow dish or zip-top bag.
- Pour the marinade over the salmon, making sure all fillets are well-coated.
- Cover and marinate in the fridge for at least 1 hour, but ideally for 4-6 hours to allow the flavours to fully absorb. (Avoid marinating too long as the miso can start to over-cure the fish.)
Prepare the Grill:
- Preheat your grill to medium-high heat.
Grill the Salmon:
- Remove the salmon from the marinade and let any excess drip off.
- Use a grill pan or baking dish for the salmon
- Grill the salmon for 3-4 minutes per side, depending on the thickness, until the fillets are cooked through and have a nice char. Be careful not to burn the miso marinade, as it can caramelise quickly.
Garnish and Serve:
- Once the salmon is cooked, transfer to a serving plate.
- Garnish with thinly sliced spring onion and toasted sesame seeds.
- Optionally, drizzle a bit of extra koji soy sauce over the top for an extra hit of umami flavour.
Serving Suggestions:
- Serve the grilled salmon with steamed white rice, roasted vegetables, or a simple cucumber salad.