Grilled Miso-Glazed Salmon (西京焼き)

Ingredients

• 4 pieces salmon fillets
• 1 cup white miso
• 2 tablespoons sake
• 2 tablespoons mirin
• 2 tablespoons sugar
• 2 stalks green onions
• 1 teaspoon sesame oil
• 1 tablespoon black sesame seeds
• 1 for serving lemon wedges

Instructions

1. 1

   In a medium bowl, combine 1 cup of white miso, 2 tablespoons of sake, 2 tablespoons of mirin, and 2 tablespoons of sugar. Whisk until smooth and well combined.

2. 2

   Place the salmon fillets in a shallow dish or a resealable plastic bag. Pour the miso marinade over the salmon, ensuring all pieces are well-coated. Cover and refrigerate for at least 2 hours, or up to overnight for deeper flavor.

3. 3

   Preheat your grill to medium heat (about 350°F to 400°F). If using a charcoal grill, set up for direct grilling.

4. 4

   Remove the salmon from the marinade, allowing excess to drip off. Discard the leftover marinade.

5. 5

   Brush the grill grates with 1 teaspoon of sesame oil to prevent sticking. Place the salmon fillets skin-side down on the grill.

6. 6

   Grill the salmon for about 6-8 minutes on the first side, until the skin is crispy and the fish is opaque around the edges.

7. 7

   Carefully flip the salmon using a spatula and grill for an additional 3-5 minutes, or until the salmon is cooked through and flakes easily with a fork.

8. 8

   Remove the salmon from the grill and let it rest for a few minutes.

9. 9

   Slice the green onions thinly. To serve, place the salmon on a plate, sprinkle with sliced green onions and black sesame seeds, and add lemon wedges on the side.