INGREDIENTS 4 6-OZ salmon fillets with skin ¼ cup miso paste ¼ cup mirin 3 TBSP low sodium soy sauce 2 TBSP minced green onions 2 TBSP rice vinegar 2 TSP toasted sesame oil 2 TBSP minced fresh ginger Salt and Pepper
In a small bowl, whisk together miso, mirin, soy sauce, vinegar, green onions, ginger and sesame oil. Place salmon skin side down in glass baking dish, pour mixture over salmon. Flip salmon over with skin facing up and marinate for 1 hour in refrigerator. Sprinkle salmon with salt and pepper then grill over high heat skin side down for 4-5 minutes. Flip salmon over and grill 4-5 minutes. For salmon grilling tips go here.