Ingredients:

  • 3 tbsp white miso paste
  • 2 tbsp honey
  • 1 tbsp reduced-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp freshly grated ginger
  • 1 tsp toasted sesame oil
  • 4 salmon fillets (6 oz / 170g each)
  • 1 tbsp neutral oil

Instructions:

  1. In a small mixing bowl, whisk together the 3 tbsp white miso, 2 tbsp honey, 1 tbsp reduced-sodium soy sauce, 1 tbsp rice vinegar, 1 tsp grated ginger, and 1 tsp sesame oil until smooth and glossy.
  2. Pat the 4 salmon fillets dry with paper towels, place them in a Ziploc bag or shallow dish, pour the glaze over the fillets to ensure they are fully coated, and refrigerate for 30 minutes.
  3. Preheat the grill to medium-high heat and lightly oil the grates using 1 tbsp neutral oil.
  4. Remove the salmon fillets from the marinade, letting excess drip off, and place them on the grill.
  5. Sear the fillets for 3–4 minutes per side until a rich brown crust and slight char form, and the internal temperature reaches 145°F (63°C).