Japanese miso-marinated salmon

The miso infuses a beautiful flavour into the salmon, and the surface caramalises to give both great flavour and texture. You could cook this either in a pan or on a barbecue. You need to plan this dish out in advance, as the fish needs to marinate for 2-3 days to cure.


  • 100g white miso paste (it would probably work with other misos, but I have not tried it)
  • 1 tsp ground ginger
  • 1 tsp mirin (rice vinegar)
  • 2 tsp sake or rice wine
  • 1 tsp honey
  • 2 fillets of salmon


  1. Mix all the ingredients except the salmon together into a paste
  2. Place the salmon into the paste, covering both sides, cover and place in the fridge for 2 to 3 days
  3. Pat down the excess paste off the salmon (otherwise it will burn)
  4. Heat your pan with a small amount of oil (salmon is oily, so you only need to make sure it does not initially stick)
  5. Fry the salmon for a couple of minutes each side

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