Miso Yuzu Salmon Marinade

How to Make Miso Yuzu Salmon Marinade

1. 1

   Step 1: Make the miso-yuzu marinade

   In a small bowl, whisk together the white miso paste, yuzu juice, mirin, light soy sauce, toasted sesame oil and grated ginger until smooth and glossy. Taste and adjust: add a touch more yuzu for brightness or a splash more mirin if you prefer a sweeter balance.

   For this step

   • 3 tbspWhite (shiro) miso paste
   • 3 tbspYuzu juice
   • 2 tbspMirin
   • 1 tbspLight soy sauce
   • 1 tspToasted sesame oil
   • 1 tspFresh ginger, finely grated
   
2. 2

   Step 2: Marinate the salmon

   Pat the salmon fillets dry and place them skin-side down in a shallow dish or resealable bag. Spread enough marinade over the flesh to coat evenly (reserve a small spoonful for brushing while grilling), cover, and refrigerate 20–60 minutes — avoid much longer to prevent the miso from curing the fish too firmly.

   For this step

   • 4 filletsSalmon fillets (skin-on, about 6 oz / 170 g each)
   
3. 3

   Step 3: Preheat and oil the grill

   Preheat a gas or charcoal grill to medium-high (about 400°F / 200°C) and clean the grates. Lightly brush the grates with neutral oil (use a folded paper towel held with tongs) to prevent sticking and promote a clean sear on the skin.

   For this step

   • 1 tbspNeutral oil (canola or grapeseed) for oiling grill
4. 4

   Step 4: Grill the salmon

   Place salmon skin-side down on the hot grates and grill, covered if possible, for 4–6 minutes depending on thickness. Flip carefully, brush the exposed flesh once with the reserved marinade, and grill another 2–4 minutes until the fish is opaque and flakes easily but remains moist (internal temperature ~125–130°F / 52–54°C for medium).
   
5. 5

   Step 5: Rest and garnish

   Transfer salmon to a platter and let rest 2–3 minutes. Sprinkle with sliced scallions and toasted sesame seeds, and serve with lemon or extra yuzu on the side for an extra citrus hit.

   For this step

   • 2 stalksScallions, thinly sliced (for garnish)
   • 1 tbspToasted sesame seeds (for garnish)

1. In a small bowl, whisk together the white miso paste, yuzu juice, mirin, light soy sauce, toasted sesame oil and grated ginger until smooth and glossy. Taste and adjust: add a touch more yuzu for brightness or a splash more mirin if you prefer a sweeter balance.
2. Pat the salmon fillets dry and place them skin-side down in a shallow dish or resealable bag. Spread enough marinade over the flesh to coat evenly (reserve a small spoonful for brushing while grilling), cover, and refrigerate 20–60 minutes — avoid much longer to prevent the miso from curing the fish too firmly.
3. Preheat a gas or charcoal grill to medium-high (about 400°F / 200°C) and clean the grates. Lightly brush the grates with neutral oil (use a folded paper towel held with tongs) to prevent sticking and promote a clean sear on the skin.
4. Place salmon skin-side down on the hot grates and grill, covered if possible, for 4–6 minutes depending on thickness. Flip carefully, brush the exposed flesh once with the reserved marinade, and grill another 2–4 minutes until the fish is opaque and flakes easily but remains moist (internal temperature ~125–130°F / 52–54°C for medium).
5. Transfer salmon to a platter and let rest 2–3 minutes. Sprinkle with sliced scallions and toasted sesame seeds, and serve with lemon or extra yuzu on the side for an extra citrus hit.