This Japanese Miso Salmon is 4 ingredient magic at its best. A family recipe, this whole or side of salmon with a classic Japanese miso marinade is a stunning EASY centrepiece for a special occasion. I joke that Nobu, the world’s most famous Japanese restaurant, stole my mother’s recipe. 🙂
Growing up in the 80’s as a child in Australia, the food my mother made was not normal by Australian standards. I was that kid who was sent to school with sushi rolls and bento boxes, when all I wanted was Vegemite sandwiches (Australia’s answer to America’s PB&J).
Little did I know – I was ahead of the pack. Dining every night on food that is now “all the rage”. Ramen, sushi, karaage (Japanese fried chicken), tonkatsu (Japanese pork schnitzels), to name a few of the better known meals.
Our Christmas’ weren’t normal either. While most of my friends were enjoying traditional Christmas feasts of ham and turkey at home, we were dragged out for a beachside BBQ for something like this.
THIS being a Japanese Seafood BBQ feast. Looks good, no? 😉
Japanese seafood beachside BBQ’s were something we used to do quite frequently. Most weekends, we would head out to a beach with our portable weber. Our most frequented spot was Balmoral beach which, back then, was relatively “undiscovered” but today it’s one of the most expensive places to live in Sydney.
We’d scavenge for sticks for the BBQ while my parents went spear fishing. Seriously. Sydney-siders reading this won’t believe it, but we used to catch octopus, abalone and fish at Balmoral beach and eat it for lunch. You could NEVER do that now – besides being illegal, all the marine life is gone! (Not because we ate it all, because of environmental changes!).
We fired up the BBQ and cooked freshly caught fish along with other marinated meats my mother brought. The smell was so enticing that, I kid you not, passer byes would stop and ask what on earth we were cooking. We’d give them a sample and (as a KID) I would think how weird it was that they would exclaim so enthusiastically about how AMAZING it was!
That’s me on the right there. Helping out with the BBQ!
So this Miso Marinated Side of Salmon I’m sharing today is a very special family recipe. It reminds me of my Christmas’ growing up. Back then, I was envious of my friends sitting in a dining table with a ham centrepiece. But as an adult, while I LOVE ham and turkey, to me, a seafood spread like this is what I think of as a very special feast.
The miso marinade for this salmon is my mum’s recipe – a very classic Japanese marinade. It’s only got FOUR ingredients in it – seriously!!! Miso, sugar, sake (Japanese rice wine) and mirin (Japanese sweet rice wine). Just mix it together, slather it on, marinade then barbecue OR bake the salmon.
I know half the world is smack bang in the middle of winter, but for those of us in the southern hemisphere, we have summer Christmases! So rather than spending hours roasting a turkey, many Aussies will splurge on a seafood spread for Christmas Day. And this side of salmon is just about the easiest centrepiece that I can think of.
A seafood feast just screams of summer, doesn’t it? Beach, sun, summer fun! 🙂
In case you are curious, here is a list of what you see in the seafood feast below, clockwise from the top left. 😉
- Oysters with lemon wedges (PS You see how some of them are eaten? That’s because my MOTHER ate them before I finished shooting! BA HA HA!!!)
- Barbecued Onigiri (Japanese rice balls with soy sauce. LOVE the charcoal flavour! Recipe below)
- Asian Grilled Shrimp / Prawns
- Miso Marinated Side of Salmon (barbecue or bake it)
- Asian style coleslaw (I used my Asian Vermicelli Noodle Salad recipe but left out the noodles)
- Japanese pickled cucumbers (recipe below)
I mentioned above that I joke that Nobu stole my mother’s marinade recipe. Do you know the Nobu restaurants? Very expensive, very elite, and located in major cities around the world from New York to London, Dubai to Hong Kong, there is no doubt that Nobu is the most famous Japanese restaurant in the world.
And one of the signature dishes is the Nobu Miso Marinated Black Cod. I swear. It’s my mother’s marinade recipe. 😉
– Nagi x
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Japanese Miso Salmon Side (BBQ or bake)
Ingredients
- 1.6 - 2.4 lb / 0.8 - 1.2kg side of salmon , skin on (Note 1)
- Oil , for barbecue
Marinade
- 5 tbsp miso paste (Note 2)
- 2 tbsp white sugar
- 1 2/3 tbsp sake (Japanese rice wine)
- 1 2/3 tbsp mirin (Japanese sweet rice wine)
Garnishes
- Sesame seeds
- Scallions/shallots , finely sliced
Instructions
- Mix together the marinade ingredients in a small bowl until smooth.
- Place the salmon skin side up on a work surface and slather with just under half the marinade.
- Turn the salmon so it is skin side down onto a large piece of cling wrap. Slather the remaining marinade on the flesh side.
- Wrap the salmon in cling wrap. Marinade for 24 to 48 hours.
- Scrape the marinade off (do not rinse with water) and leave the salmon to come to room temperature <- KEY for perfectly cooked salmon.
- Preheat barbecue plate side on MEDIUM LOW. Leave it to heat up for a good 10 to 15 minutes - another tip for cooking salmon perfectly.
- Add oil just before cooking. Place the salmon on the BBQ skin side down. Cook for 3 minutes, then use two spatulas to turn it. Cook the flesh side for 2 - 3 minutes or until caramelised, then flip it again so the skin side is down then transfer to a tray.
- Cover loosely with foil to rest for 5 minutes before serving. It will continue cooking while resting.
- Garnish with sesame seeds and finely sliced shallots.
Recipe Notes:
6. This Miso Marinated Side of Salmon is a great centrepiece for a feast. Here is a list of the dishes you see in the feast.
a) Oysters with lemon wedgesb) Barbecued Onigiri - recipe below
c) Asian Grilled Shrimp / Prawns
d) This Miso Marinated Side of Salmon
e) Asian style coleslaw (I used my Asian Vermicelli Noodle Salad recipe but left out the noodles)
f) Japanese pickled cucumbers (recipe below) 7. To make Onigiri, the rice balls you see in the feast: Place 2 cups of medium grain rice in a saucepan with 3 cups of water over medium high heat. Cover, bring to boil then turn down to medium low. Cook for 12 to 15 minutes until the liquid is just absorbed, then set aside to rest for 10 minutes. While the rice is still warm, measure out 1/2 cup of rice and use your hands to shape it into triangles (or other shape), pressing very firmly. Brush with soy sauce and cook on the barbecue until crispy, or you can even cook it on the stove. 8. To make the quick pickled cucumbers: Cut 3 cucumbers into triangle pieces and mix together with 2 tsp grated ginger, 1 tbsp sesame oil, 1 tbsp white vinegar and 1 tsp soy sauce. Chill for 1 hour so the cucumber absorbs the flavour.
WATCH HOW TO MAKE IT
Thank you to Woolworths
When Woolworths approached me, asking if I’d be interested in doing a Christmas recipe for them, I must admit I was not overly enthused about doing a ham or yet another turkey because I just shared one (this Genius Dry Brined Turkey) a couple of weeks ago for my American readers for Thanksgiving.
But then Woolworths explained that they didn’t want “just another Christmas recipe”, they wanted something that reminded me of my Christmases growing up. Now THAT got me super excited!!!
So thank you to Woolworths, for giving me this opportunity to share a family recipe. 🙂
You can find all the ingredients for this recipe at Woolworths, including the side of salmon! (I know, awesome, right?! No need to fight the insane crowds at the fish markets – YAY!!!)
Woolworths are inviting families to share their favorite Christmas, food moments. The ones that ‘make it famous’ with friends and family.
Share yours and tag it so I can see it!
#MakeYourChristmasFamous #recipetineats
Hi Nagi! I’ve made several of your recipes and have loved them all… I’ve recently started home canning (making chicken bone broth today) and wondered if you’ve ever made homemade Miso Paste?
Hi Leslie, I don’t bother to be honest, I always just buy it 🙂 N x
So delicious just the perfect blend of tastes in the Miso marinade. I used black cod, marinaded for 3 days and baked them. Will definitely be making this again and again. My kids now say that I’m a good cook thanks to you Nagi.
This is simply amazing! I made it in the oven then grilled after and it was perfect!!! The family thought it was sensational too!! I always make a side of salmon for Christmas and I’m thinking this will be be definitely on the menu now!!!
We loved this, thanks Nagi’s Mum.
Is Shirakiku whit soy bean paste ok. only .28 cents oz. verse Hikari organic at 1.08 per oz. Amazon
Love this! Made it once, but overcooked it a bit, trying it again.
Do you need to put oil if baking this in the oven?
Hi Nagi! I’ll be making this as you suggested for Christmas Eve dinner. A quick question please – when I place this in the oven so I lay it on a tray or directly into the oven on the grill things? Thankyou!
Hi Nag, you’ll need to place it on an oven tray if cooking in the oven, otherwise you’ll have one hell of a cleanup job after 🙂
HI! i so want to mae this. looks delcious and easy. nagi, what can i substitute for sake and mirin. dietary requirements.
thank you xxx
Hi Nagi,
I came across your blog while looking around for recipe ideas for an Asian-inspired summer dinner party. What gorgeous photos of all the scrumptious food. Salivation! I’m going to test run the salmon recipe this Sunday. Since it’s blistering hot outside, we’re going to bake and broil. Perhaps laying the salmon on greased parchment paper would prevent it from falling apart when transferring to a serving dish?
Cheers!
Hi Guscdacat! That’s a great idea! It should work a treat 🙂 N x
Yep, this one is good, I mean really good. I made it with 4 x small salmon fillets and left for 36hr to marinate. Definitely not overpowering and really complimented the salmon. We’ve been to Nobu in KL; what a dining experience that was and enjoyed the miso black cod immensely.
I teamed the salmon with your (one tray salmon & veges) asparagus, broc & cherry toms = perfection.
For a mid week dinner that looks and tastes so darn good, your recipes Nagi tick all boxes; next to 0 washing up.
I couldn’t wait for lunch so munched into the leftovers for breakfast….so good!
Oooooh! I’m so thrilled you love this one, being a family recipe and all!!! N xx
Tried this last night with a prized 1/2 of a Copper River salmon. I marinated the salmon over 24hrs, but I think the marinade might be too subtle up against the rich flavor of Copper River salmon. I will definitely try this again with a different salmon variety, as I Love how quick and healthy the recipe is.
Hi Nagi!
I found your blog several months ago and the miso salmon was the first recipe I tried and OMG it is soooo good! I would go so far as to say it is the best recipe I’ve found on the internet to date!! So I felt that I just had to comment on this post – I marinate for 48 hours and bake/broil it in the oven. Thank you to you and your mum for sharing the recipe! Wishing you continued success with your blog (so that we can also keep eating delicious things :D) from Toronto, Canada!
Oh WOW what a compliment! I am so pleased you like this recipe, it’s a firm family favourite! My mother always seems to have marinated individual sizes of salmon in her freezer – I always raid her stash when I visit! 🙂 N xx
Hi Nagi, I’m looking forward to serving this at my Christmas Eve dinner. I don’t see the measurement however for the mirin. It says 1 2/3 but is that Tbsp? I want to make sure I get it right because this sounds so delish! Thanks!
Hi Melissa! OMG I wondered how I got away for a year without anyone else raising that! I realised it’s the video 🙂 Its 1 2/3 TBSP. I’ve updated the recipe, thank you so much for picking that up. I love this salmon recipe, it’s a family favourite. I really hope you love it too! N xx
Hi Nagi,
I am a huge fan & always turn to your website for some quick inspiration or ideas. I decided to give this salmon a go, for our Christmas Lunch BBQ and it was the highlight! The marinade was so easy to whip up and ever so flavourful! I can’t rave enough about this recipe – it has become a firm favourite now with our family and everyone wants the recipe.
Thank you so much for continuing to post such amazing recipes & giving everyone the opportunity to cook amazing dishes at home!
WOO HOO!!! My mother is going to be THRILLED when she reads this message! Thank you so much for letting me (and her!) know that you enjoyed it – N xx
Hey Nagi,
I have just made your Miso Salmon tonight for dinner and it is simply delicious. This is my very first go at it. I followed your recipe as much as I can with the difference of using salmon fillet rather than a whole side and made sure the Salmon was marinaded for over 24 hours and returned to room temp before cooking. I baked this in the oven and it is so delicious. It is going straight to my weekly meal plan. I must thank you and your Mum for kindly sharing this easy and tasty recipe.
I have some leftover salmon fillet which I will flake and go into wraps for my daughter’s school lunch tomorrow. The leftover marinade will go on chicken wings, cutting the wings into three parts – drummettes, wings and tips… It is marinating overnight in the fridge ready for the oven for tomorrow’s dinner. Guess who is the lucky pup to knaw on the raw wing tips ? Your one recipe has provided me with many meals for the whole family which is so wonderful. Did I say I LOVE your website ? 😉 I am going to try your gyoza recipe next.
THANK YOU!
Awww Ada, it makes me SO HAPPY that you tried and enjoyed this!!! Gee, your daughter gets the BEST lunches! 😉
Hi Nagi,
I’ve been trying a lot of your recipes now and love most of them! Thank you for posting such great recipes.
A question: If I bake it, is it skin side up and down? And do I have to flip it in the 15 minutes of baking? Thanks!
Hi Vidya! I’m so glad you enjoy my recipes, thank you! Skin side down, no flipping. Thank you for the question, I will update the recipe!
Thank you! Oh, and the mirin is 1 and a third tablespoons too right?
Hi Vidya! It’s 1 and 2/3 TBSP. Per the recipe. 🙂
Oops. Yeah I mean 1 and 2/3. I meant to check if they were tablespoons. Haha. Thank you!
Hi Nagi,
I have a whole ocean trout fillet (one side of a whole ocean trout originally 2.2kg) which I put in the freezer yesterday and would like to use your miso salmon recipe to cook it on the bbq.
Can you please tell me how long I should defrost the fillet for?
Also, at what stage should I put the marinade on the fillet?
Thanks Nagi!
Sam
Hi Sam! I’m so thrilled that you want to use this recipe!!! 🙂 I defrost is over 24 hours in the fridge. Fish doesn’t take that long to defrost, it’s quite long and thin compared to big hunks of meat! But the marinade on the fillet AFTER it has defrosted because the fish goes watery when it defrosts. Give it a pat down with paper towels before applying the marinade. I do hope you LOVE IT!!! N x
Thanks for your advice Nagi! I will give it a go. Can’t wait!!
Sam x
hey , just made this for a boozy pre- Christmas Asian lunch , it was fantastic as part of the main with the onigiri, cucumber thingy, a sth American salad (that somehow worked too) , starters of Miang Kham, fresh spring rolls, pork balls with lots of sauces. Yum thank you
HURRAH! I’m so SO glad you enjoyed it Miriam! Means so much to me, being a family recipe! My mother will be stoked when she reads this!! N x
Hi this looks absolutely delicious!!
I was wondering if you have any suggestion as to anything i could use to replace the rice wine/rice wine vinegar as my partner is rice intolerant and this is something I am never sure of with a lot of recipes?
Thanks,
Charis
Hi Charis,
I just read your comment and Nagi’s reply. Sorry it took 3 months!
I think that you would be able to substitute rice wine with sherry, mirin with sweet sherry (or sherry with some sugar).I have never made this with sherry so I am not sure how taste will be different. In this recipe though, miso is the key ingredients for the marinade so you may not notice a huge difference in flavour.
You can use wine vinegar instead of rice wine vinegar. You might find that wine vinegar has marginally sharper acidity.
Hi Charis! Unfortunately I don’t think you can make this recipe 🙁 Both rice wine AND sake are made from rice! I’m terribly sorry to disappoint 🙁
Nagi, I love the recipe and the video! My family loves salmon and I have exhausted a ton of recipes and i made your recipe and it is a family favorite! Love your Mom in the video, making a resolution to do videos in 2016! You are inspiring!