Friends, if you’re grilling burgers or chicken once (or twice) a week like me, you may be ready for another easy summer supper. This miso-marinated grilled salmon is my new favorite go-to. It’s delicious, relatively low in fat, and offers an amazing 47 grams of protein per serving.
Start with a clean grill grate. Don’t just give your grill a casual swipe with the metal scrubby thing — really clean it. Then apply a sheen of high-heat oil, like canola or peanut, to the cold grill to help prevent the fish from sticking.
I buy a large piece of salmon and cut it into serving sizes after cooking, because it’s much easier to flip one large piece of fish rather than four to six individual fillets. It takes 2 pounds of salmon to feed my family of voracious eaters. If you are entertaining reasonable appetites, 6 ounces of salmon per person should be sufficient.
Keep your meat thermometer handy, and cook by internal temperature, rather than time. At 110 degrees, the salmon will be rare. For a perfect medium, wait until it hits 125 degrees. If the salmon develops little white bubbles on the surface, you’ve overcooked the salmon to a temperature above 140 degrees. The bubbles aren’t fat. They are albumin, which is a totally harmless protein. The fish may be a little dry, but still perfectly edible.
The best part of this recipe is the miso-based marinade. You can find miso in the refrigerated section of the grocery store. This gift of salty umami goodness pairs with honey and soy sauce to infuse the salmon with both sweet and savory flavors. It’s so tasty, you may even use it to marinate chicken.
Credit: Kellie Hynes
Credit: Kellie Hynes
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