Ginger Miso Salmon

Alright, so 6 days of kimchi chigae was starting to get to me, so I decided to scrounge around the internet in order to find a salmon recipe in which I could use my last pieces of ginger with, and lo and behold on, salmon recipes abound!


1/4 cup white miso paste

1/4 cup mirin

2 tablespoons of rice vinegar (i used sushi rice vinegar since it has a little sweetness already added to it)

2 tablespoons of low sodium soy sauce

2 tablespoons of fresh ginger, grated

2 tablespoons of sesame oil

2-4 filets of salmon with skin on one side

salt and pepper


  1. Mix the first 6 ingredients in a non reactive container, so glass or ceramic (not plastic either).
  2. Put the salmon in the marinade and make sure its completely covered by it. Cover and place in the refrigerator for 30 minutes. The blogger who has this recipe recommends to leave it over night, but I heard that over marinating fish makes it tough and the half hour I put it in for was more than adequate for the job.
  3. Place a grill pan or cast iron pan on high heat with a little bit of olive oil.
  4. Remove salmon from marinade and place on hot pan. It’s got to be HOT in order for it to get the nice brown sear. 2-3 minutes on the flesh side first, then flip it to the skin side for another 2-3 minutes.
  5. Lower the heat to medium low and cover the pan in order to slow cook it in a way that’ll keep the moisture locked in. Do this for about 3-4 minutes depending on the thickness of your filet. Mine was about 1- 1 ½ inches thick and I left it in for about 3 minutes. This came out with a fish that was slightly raw on the inside. I personally like it like this as the slight rawness maintains a hint of the salmon flavor and also makes it literally melt in your mouth.
  6. Season with salt and pepper and serve.

I sprinkled it with some dried seaweed I’ve had stored in the fridge. It adds a nice crunch to the dish.

At the end of it,

Really, now my favorite way to prepare salmon. The flavors of the marinade were subtle but strongly present and complemented the salmon flavor quite well. The fact that it was like butter on my tongue plus the sheer simplicity (with the right ingredients) has made it one of my favorite recipes to date.

Bobby Flay recipe dapted from


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