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. way overdue to leave a comment on your recipes. I use RTE nearly every single night and whenever I can I recommend recipe tin eats to my friends. I made your mums Miso salmon for guests on Good Friday. It was absolutely delicious. . Please pass on my thanks and congratulations to your mum, PS I’ve bought your cookbook for so many as Christmas gifts, especially helpful for those who don’t frequently use internet.
Nagi – another hit!
So easy, and even after only 8 hours, enough flavour made it into the Salmon on the BBQ. Good point about keeping the heat low, the skin side blackened up quickly when I realised I had it on too high. Great flavour, even the non salmon lovers (me), thought it was good too!
This was the BEST miso salmon EVER!! My family absolutely LOVED it!!! Thank you so much for sharing your mom’s recipe w/us!!! I will be using this miso marinade with other fish as well 🙂
Awesome recipe, Nagi! Really easy – mostly prepared ahead – and looks impressive.
I cooked it in oven as per the directions – I might do a bit less than 15 minutes next time as I needed to grill for about 4 minutes to get that gorgeous caramelisation. Also I marinated for 24 hours but will try and do it earlier next time to enhance the flavour.
Hi Nagi. Would this work if cooked Christmas Eve and then served chilled for a hot Sydney Chrissy day. Love your recipes. 💗
Lovely recipe, easy to follow and tasty. Only gave it 4 stars because as much as I want to love cooked salmon I just don’t. But the recipe was great.
why would you come to a salmon recipe – knowing damn well you dislike salmon. To post a 4 star review?
She didn’t say she disliked salmon – she said she disliked *cooked* salmon. Maybe she’s a sashimi lover hoping to find that one cooked salmon dish that would convince her that cooked salmon can be yummy too
I never thought I could cook Japanese cuisine, but you make it easy and delicious. Made this plus the easy, pickled cucumbers. The whole family loved this — thanks Nagi!
Made this tonight . It was delicious. I cooked it in the oven and I was surprised I had cooked such a nice meal. I will have it again and again.
PS – I love your recipes. I make a different one each weekend and it’s delicious, every time.
I can’t find my 2/3 of a tablespoon measure. Probably next to my 3/7 of a teaspoon one.
1 Tbsp = 3 tsp. So just use 2 tsp
I hope you find it, or you could just estimate like I would. 😉 N x
My onigiri was a bit of a fail but still tasted good! They didn’t hold their shape in the frypan…
Unfortunately where I live only salmon fillets. Approx 180grams. Would this still work ?
Additionally, would the recipe work for Red Salmon?
Thank you, Nagi and mom! It’s easy to make and absolutely delicious. I halved the recipe for a perfect weeknight dinner.
Hi Nagi! 😀
Love, love LOVE ALL of your recipes!! Yum!! You are my best kept secret that isn’t a secret! Lol
Just wondering – I’m making this for dinner tomorrow night as fillets though for hubby and me – I don’t have a bbq but was wondering if I was to put a cast iron skillet in the oven at 180 and then put them in there would that mimic the bbq a bit better than just baking/broiling on a tray in the oven?
Thanks so much!! You are an absolute gem!!! 😀
Spectacular! Easy! Prep ahead! What else could I ask for! You are a miracle worker, Nagi – even in the midst of Northern Beaches mayhem. Thank you xx
Hi Nagi. Making this for the 3rd or 4th time! I’m doing 2kg of a whole side of salmon in an oven. how long do you think I need to cook it for? thanks!
Hi Jamie, that all depends on how this it is in the centre, it should be about the same cook time – no more than 4 minutes on each side I’d say 🙂 N x
Hey Nagi,
Do you reckon I could make this using Cod too? Any changes in ingredients that might fit Cod better?
Hi Nagi! I was wondering how you would make this with frozen salmon?
Hi Sarah – just thaw and cook as per the recipe 🙂 N x
Hi I can’t wait to try this! what can I use to substitute sake and mirin?
How do I make this recipe using a whole salmon (rather than a side)?
Hi Nagi! I followed your recipe as-is (put it in the oven)! The flavour was quite interesting and nice! The texture of the salmon was a little different than usual though – the top was slightly chewy/ tasted a bit like cured meat? Is this how it’s supposed to be? If not, what should I do to prevent this issue in future?
Thanks!
Hi KC, I’ve never heard of this to be honest!! N x
Thanks for replying, Nagi!