Miso-Honey Glazed Grilled Salmon with Charred Lemon

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 units lemons, halved

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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. 6

   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.

7. 7

   Meanwhile, place lemon halves cut-side down on the grill for 3-4 minutes until deeply charred.

8. 8

   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.