Smoked Miso and Shiitake Glazed Salmon
This dish features tender salmon fillets coated in a savory and slightly sweet glaze made from fermented miso paste, earthy shiitake mushrooms, and a hint of mirin. The smoky aroma from the grilling process perfectly complements the umami-rich marinade, creating a sophisticated yet approachable Japanese-inspired meal.
Prep Time
35 min
Difficulty
Medium
Servings
4
Calories
450 kcal
Instructions
- 1
Soak dried shiitake mushrooms in 3 tablespoons of warm water for 20 minutes until rehydrated. Reserve the soaking liquid.
~20 min - 2
Finely chop the rehydrated shiitake mushrooms.
~2 min - 3
In a small bowl, whisk together white miso paste, chopped shiitake mushrooms, mirin, soy sauce, sesame oil, minced garlic, grated ginger, and 1 tablespoon of the reserved mushroom soaking liquid.
~3 min - 4
Pat the salmon fillets dry with paper towels. Brush the miso-shiitake glaze generously over both sides of each salmon fillet.
~2 min - 5
Preheat your grill to medium-high heat.
~5 min - 6
Grill the salmon fillets for 4-6 minutes per side, or until cooked through and the glaze is caramelized. Adjust cooking time based on salmon thickness.
~10 min - 7
Serve immediately.
Tips
- For an extra layer of flavor, you can briefly broil the salmon for the last minute of cooking to achieve a deeper char on the glaze.
- Leftover glaze can be stored in an airtight container in the refrigerator for up to 3 days and can be used as a marinade for other proteins or vegetables.
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