Miso Grilled Salmon

🔥 Prep

• In a small bowl, combine 1 tbsp miso paste, 1 tbsp mirin, and 1 tbsp sake; stir until smooth.
• Place the 2 salmon fillets in a shallow dish, pour the miso mixture over them, and turn to coat evenly; let marinate for 15 minutes at room temperature.

🔥 Cook

• 1. Preheat the grill to medium-high heat (approx. 200°C / 400°F) and lightly oil the grates.
• 2. Remove salmon from marinade (discard excess liquid) and lay the fillets skin‑side down on the grill.
• 3. Grill for 4‑5 minutes without moving, until the skin is crisp and releases easily.
• 4. Flip the salmon and grill another 3‑4 minutes, or until the internal temperature reaches 145°F (63°C) and the flesh flakes easily.
• 5. Transfer the grilled salmon to a plate and let rest for 2 minutes before serving.

🔥 Serve

• Serve the miso‑grilled salmon hot, drizzled with any remaining glaze from the pan if desired.
• Accompany with steamed jasmine rice or sushi rice and a side of sautéed bok choy or steamed broccoli.
• Garnish with thinly sliced scallions, toasted sesame seeds, and a wedge of lemon for brightness.