Miso-Honey Glazed Grilled Salmon with Charred Lemon

Name: Miso-Honey Glazed Grilled Salmon with Charred Lemon
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: BBQ and grilling
Ingredients: 4 fillets skin-on salmon fillets; 3 tbsp white miso paste; 2 tbsp honey; 2 tbsp soy sauce; 1 tbsp rice vinegar; 1 tbsp fresh ginger, grated; 1 clove garlic clove, minced; 2 tsp toasted sesame oil; 2 stalks green onions, thinly sliced; 1 tbsp toasted sesame seeds; 2 lemons, halved

Buttery salmon fillets brushed with a savoury-sweet miso-honey glaze, kissed by the grill until caramelized and served with smoky charred lemon.

Time: 27 min
Servings: 4
Level: Easy

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Original Olivi recipe · nutrition calculated per serving

Ingredients

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4servings

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Instructions

8 steps · tick them off as you cook

Whisk together white miso, honey, soy sauce, rice vinegar, grated ginger, minced garlic, and toasted sesame oil in a small bowl until smooth and glossy.
Pat 4 salmon fillets (6 oz / 170 g each, skin-on) dry with paper towels. Brush both sides lightly with neutral oil and season the flesh side with a small pinch of salt.
Reserve 3 tbsp of the miso glaze for finishing. Brush the remaining glaze generously over the flesh side of the salmon and let marinate at room temperature for 15 minutes.
15 minutes
Preheat the grill to medium-high, 425°F (220°C). Scrub the grates clean and oil them well with a folded paper towel dipped in oil, held with tongs.
Place the salmon skin-side down on the grill. Close the lid and cook undisturbed for 6-7 minutes, until the skin releases easily and grill marks are visible.
6-7 minutes
Carefully flip the fillets and cook flesh-side down for 2-3 minutes, until the glaze caramelizes and the internal temperature reaches 125°F (52°C) for medium.
2-3 minutes
Meanwhile, place lemon halves cut-side down on the grill for 3-4 minutes until deeply charred.
3-4 minutes
Transfer salmon to a platter, brush with the reserved glaze, sprinkle with sliced green onions and toasted sesame seeds, and serve with the charred lemons for squeezing.

Chef's tip

Don't move the salmon once it hits the grill. Give the skin time to crisp and naturally release from the grates, usually around 6 minutes. If it sticks when you try to flip, it needs another minute or two.