Servings:4

This miso glaze adds a boost of umami and a sweet-savory complexity to the rich flesh of wild salmon. If you have the time, let the salmon marinate in the glaze for an hour or two before grilling. I like to complement the fish with a simple relish that features perfectly
ripe nectarines, aromatic Thai basil, and a good squeeze of lime.

Ingredients

For the salmon

1/3 cup plus 1 Tbs. red miso
3 Tbs. mirin
2 Tbs. rice vinegar
1 Tbs. honey
1 Tbs. vegetable oil; more for the grill
1 Tbs. finely grated fresh ginger
1 tsp. Sriracha
4 6-oz. skin-on salmon fillets, preferably wild-caught
4 lime wedges, for serving

For the nectarine-Thai basil relish

3 medium nectarines, thinly sliced (about 1-3/4 cups)
1/3 cup thinly sliced Thai basil
1 Tbs. honey
1 Tbs. fresh lime juice
1 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper

Calories (kcal) : 480
Fat Calories (kcal): 160
Fat (g): 19
Saturated Fat (g): 3
Polyunsaturated Fat (g): 8
Monounsaturated Fat (g): 5
Cholesterol (mg): 105
Sodium (mg): 1250
Carbohydrates (g): 34
Fiber (g): 4
Sugar (g): 25
Protein (g): 40

Preparation

Prepare the salmon

In a medium bowl, whisk the miso, mirin, vinegar, honey, oil, ginger, and Sriracha. Put the salmon in a shallow nonreactive container, and using a small silicone spatula, coat each fillet all over with the glaze. Cover and refrigerate for 1 to 2 hours.
Meanwhile, prepare a medium-high (400°F to 475°F) charcoal grill fire. Using a long-handled spatula, push the coals to the center of the grill; or light the center burner on a gas grill and heat to medium high.

Make the relish

Shortly before grilling the salmon, toss the nectarines, basil, honey, lime juice, and oil in a medium bowl. Season to taste with salt and pepper. Set aside at room temperature.

Grill the salmon and serve

When the grill is ready, remove the salmon from the container and scrape off excess glaze from the skin side of the fillets. (You don’t have to remove it all, just the excess clumps.) Oil the grill grate. Put the salmon onto the grill skin side down. Do not move or flip the fillets. Immediately cover the grill and cook without turning until just cooked through (125°F on an instant-read thermometer), about 8 to 10 minutes. (Make sure that the glaze doesn’t burn. If necessary, move the fillets to a cooler area of the grill.)
Using a fish spatula, transfer the fillets to serving plates. Spoon some relish onto each plate; serve with the lime wedges.

(3 ratings) Read Reviews

Save to Recipe Box

Add Recipe Note

Saved Add to List

Add to List

Add Recipe Note

Ingredient Spotlight

IN THIS RECIPE
Miso
Buy Now
IN THIS RECIPE
Mirin
Buy Now
IN THIS RECIPE
Sriracha Sauce
Buy Now
FEATURED
Shishito Peppers

Reviews

Rate or Review

Reviews (2 reviews)

Megann| 08/30/2021

This salmon recipe is spectacular! It has become a summer favorite in our house. The combination of the glaze and the nectarine salad is just the right blend of savory and sweet
bakergal53| 05/27/2018

This is a very nice (you might need to play with the relish a little bit, depending on the sweetness of your nectarines). That being said, there are better salmon recipes out there - including many from Fine Cooking.