Best Grilled Japanese Salmon Recipes

Miso Glazed Salmon Recipe

This miso (fermented soybean paste) grilled salmon is great for barbecues or dinner parties! The sweet miso glazed salmon is hearty and delicious. Japanese main dishes go well with rice, so get your rice cooker ready!

Ingredients (Serves 6)

• 1 lb. salmon fillet (cut into 6 pieces)
• 1 lemon
• Sesame oil, as needed

Miso marinating sauce:

• 1/4 cup sake (cooking sake)
• 1/4 cup mirin (sweet cooking rice wine)
• 7 Tbsp. miso (fermented soybean paste)
• 2 tsp. sugar

Cooking Directions

1. Mix all miso marinating sauce together in a pan or a sealable plastic bag.
2. Put the salmon fillets in the marinating sauce and marinate it in the refrigerator for 1-3 days.
3. Heat, grease the grill or frying pan, and cook the salmon fillet for 4 mins per sides.
4. Serve the salmon fillets on a plate with the grated daikon and lemon on the side.

Tips

• The miso glazed salmon is great to eat with rice.
• You can marinate any protein such as beef, chicken and of course any fish.
• The grated daikon radish is used to cut down the saltiness and to refresh your palette.

Recipe and photo by: Izakaya Tajima

Saikyo Miso Grilled Salmon Recipe

Saikyo miso is a type a miso (fermented soybean paste) made in the Kyoto region of Japan, which is sweeter and milder than the regular miso. The sweet and delicate taste of the Saikyo miso flavor goes well with grilled salmon.

Ingredients (Serves 4~8)

• 1 lb. salmon fillet (cut into 4~8 pieces)
• 2 tsp. salt
• 1/2 cup sake (cooking sake)

Miso Marinating Sauce:

• 2 lbs. Saikyo miso (fermented soybean paste)
• 1 ~ 1 1/2 Tbsp. sake (cooking sake)
• 4 Tbsp. mirin (sweet cooking rice wine)

Cooking Directions

1. Mix together the miso, mirin and cooking sake in a bowl to make the miso marinating sauce.
2. Sprinkle salt on the cutting board and place the salmon skin side down. Cut the salmon into 4~8 pieces. Sprinkle salt on top of the fillets.
3. Leave the salmon on the cutting board for an hour. Tilt the cutting board to drain any liquid.
4. Pour 1/2 cup of cooking sake in a bowl to rinse off the salt on the fillet and dry with paper towel.
5. Marinate the fillets in a shallow dish with the miso marinating sauce, cover and refrigerate it 2 days.
6. Preheat the oven or grill at 450ºF.
7. Slit in the skin with knife.
8. Lightly oil the grill and cook the salmon fillets for 4 mins per side.

Tips:

• If marinating the fillets for a shorter time, add more cooking sake to make the marinating sauce runny.
• If you prefer a sweeter flavor, add more mirin to your liking.
• If you are not going to cook all fillets, take them out of the marinating sauce and wrap them in plastic wrap and freeze them.
• Use aluminum foil for easy clean up and to cook evenly.

Recipe and photo by: Kappo Hana

Salted Grilled Salmon with Steamed Veggie and Rice Recipe

This is a perfect all-in-one meal for anyone who wants an easy, but also healthy meal. Try this salted grilled salmon that goes well with steamed veggies and rice.

Ingredients (Serves 1)

• 1 fillet of salmon
• Himalayan salt to taste
• Black pepper to taste
• 1/2 cup of sliced of carrots
• 1/2 cup of chopped broccoli
• 1 bowl of cooked rice
• Salt to taste

Cooking Directions

1. Steam the sliced carrot and chopped broccoli.
2. Season both sides of the salmon with salt and black pepper.
3. Heat the pan.
4. Grill the salmon for 2-4 mins per side on medium heat.
5. Serve rice on a plate and place the salmon over it.
6. Season the carrot and broccoli with salt and pepper.
7. Add the carrot and broccoli to the plate.

Tips:

• The vegetable can be boiled instead of steamed.
• Himalayan salt can be found in your local super market or any natural food store.

Recipe and photo by: Sushi Shack

Pan Fried Salmon with Negi-Shio Sauce Recipe

Negi-shio sauce is a flavorful and delicious sauce that goes well with any protein. This pan fried salmon negi-shio sauce recipe is a delightful meal that will be a hit at any of your dinner parties!

Ingredients (Serves 1)

• 1 piece of salmon fillet

Negi-Shio Sauce (Leek Salt Sauce):

• Japanese Leek (Julienne the white part)
• 2 Tbsp. sesame oil
• 1 tsp. kombu (kelp) tea powder
• 1/2 tsp. grated garlic
• 2 1/2 Tbsp. sake (cooking sake)
• 1 tsp. mirin (sweet cooking rice wine)
• 3 1/2 Tbsp. water
• Salt and pepper to taste

Cooking Directions

1. Sprinkle salt on the salmon fillet and let it rest for 30 mins.
2. Mix all the negi-shio sauce ingredients together in a pot.
3. Bring the pot to a boil and simmer it for 30 seconds.
4. Turn the heat off and cook the sauce off.
5. Heat the frying pan and grease the pan with vegetable oil.
6. Pan fry the Salmon for 2~4 mins per side.
7. Serve the salmon on a plate and pour the sauce over it.

Tips:

• The negi-shio sauce goes well with any other protein such as fish and chicken. If you make too much sauce keep it in a jar for later.
• Add rice and vegetables to make a complete meal.
• You can find kombu (kelp) tea powder in any Asian super market. Make sure you get the kelp tea powder and not the kombucha drink in the bottle.

Recipe and photo by: PINGTUNG