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Miso Mirin Glazed Salmon

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  Salmon fillets 16 Ounce (Four 4 Ounce Fillets)
  Mirin 3 Tablespoon (Japanese Cooking Wine)
  Light miso paste 4 Tablespoon
  Orange juice 3 Tablespoon
  Garlic 1 Clove (5 gm), crushed

Wash and dry salmon fillets; season with salt and pepper.
Mix mirin, miso, orange juice and garlic in a small bowl until it resembles a paste.
Add a little more miso if necessary.
Generously coat all sides of the salmon with glaze.
Heat grill or broiler to medium-high.
Grill or broil skin side first for approximately 4-6 minutes; turn and baste with glaze once more and grill or broil flesh side until salmon flakes, but still appears moist.
This should be approximately 4 more minutes if the fillets are about 1 inch thick.
If you want things a little spicier, add 2 teaspoons of freshly grated ginger to the paste mixture before basting.

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