Meaty fish fillets perfectly absorb the smoky flavors of the grill. Stoke the coals so they’re nice and hot for salmon, which is best when seared on the outside but still moist and bright colored in the center. If the fillets threaten to overcook, move them to a cooler area of the grill to finish cooking.
Grilled Salmon with Miso Glaze
For the miso glaze:
3 Tbs. white miso
2 Tbs. mirin or sake
1 1/2 Tbs. light agave syrup or honey
1 1/2 tsp. firmly packed brown sugar
1 1/2 tsp. soy sauce
Salt and freshly ground pepper
Canola oil for grill grate, plus more for brushing
6 green onions, trimmed
2 skin-on wild salmon fillets, each about 1/4 lb. (125 g.) and 1 inch (2.5 cm.) thick, pin bones removed
To make the miso glaze, in a small saucepan over medium-low heat, whisk together the miso, mirin, agave syrup, brown sugar, and soy sauce until the sugar dissolves. Cook until slightly reduced and thick enough to coat the back of a spoon, 3-4 minutes. Season with salt and pepper. Let cool.
Prepare a charcoal or gas grill for direct grilling over medium-high heat and oil the grill grate, or preheat a stove-top grill pan over medium-high heat.
Brush the green onions with oil. Brush the salmon fillets on both sides with the miso glaze. Place the salmon, skin side down, over the hottest part of the fire or in the grill pan and cook, turning once, until etched with grill marks and caramelized on both sides but still rosy pink and moist in the center, 4-6 minutes total. During the last few minutes of cooking, cook the green onions directly over the fire or in the grill pan, turning often, until well marked and slightly wilted.
Transfer the salmon to a platter or individual plates, arrange the grilled green onions on top, and serve. Serves 2.
Find more recipes for everyday and special occasions in our cookbook Two in the Kitchen, by Jordan Mackay and Christie Dufault.