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Miso Salmon from Sushi-san

Grilled Miso Salmon

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Get ready for grilling season with Sushi-san’s Grilled Miso Salmon recipeThe star in this dish is the Miso Marinade. With miso (a Japanese condiment primarily made from fermenting soybeans, salt, koji) and mirin (a Japanese cooking wine made from rice) at its core, this marinade adds a rich and complex, savory flavor to salmon. Plus, you can reserve part of the marinade to toss or drizzle grilled asparagus or your favorite grilled veggie for the perfect side dish.

Miso Salmon from Sushi-san

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Grilled Miso Salmon

Add this Japanese classic to your grilling repertoire

Yield: 2 servings


1 cup mirin
1 cup sake
1⁄4 cup sugar
1 cup white miso

2 6 oz. portions salmon filet
1 cup Miso Marinade
white sesame seeds, for garnish
lime, cut into wedges


1. In a sauce pot, combine sake and mirin, bring to a boil. Reduce to a low simmer for 10 minutes to cook o the alcohol.
2. Add sugar and miso, then whisk well until dissolved.
3. Let cool then label, date, and refrigerate for up to 21 days.

1. In a medium container, combine salmon and marinade, allowing it to soak for at least 2 hours, or ideally overnight. Ensure to flip the salmon halfway through to ensure even flavor absorption. Pro tip: To expedite cooking and reduce the risk of burning, allow the salmon to come to room temperature before grilling.
2. Once ready to grill, preheat the grill to medium. When the grill is hot, wipe the cooking area with a lightly oiled towel to prevent sticking.
3. Place the salmon on the grill, flesh side down first, taking care to monitor the heat to prevent the marinade sugars from burning.
4. When nice grill marks are achieved, flip the salmon and continue cooking to your desired level of doneness.
5. Serve the salmon with a sprinkle of toasted white sesame seeds and a fresh lime wedge on the side.

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