Just marinate and grill! The miso-to-seasoning ratio (3 tbsp. miso) is the golden balance for incredible flavor. Great for bento or freezer prep. Perfect to enjoy when salmon is in season.



Miso-Marinated Salmon with Yuzu Pepper

Prep time: 10 minutes | Servings: 4

4 fresh salmon fillets

(A) 1tbsp sugar

(A) 1tbsp sake

(A) 1tbsp mirin

(A) 3tbsp miso paste

(A) 2tsp yuzu kosho



1. Pat the salmon fillets dry with paper towels.

2. In a resealable plastic bag, combine A ingredients (sugar, sake, mirin, miso, and yuzu kosho) and massage to mix. Add salmon, coat evenly, press flat, and squeeze out the air. Seal and refrigerate overnight.

3. Line a frying pan with parchment or foil. Place salmon skin-side down, and cook over low to medium-low heat for 5–6 minutes, until the skin is browned.

4. Flip, cover with a lid, and steam-cook for about 4 minutes, until cooked through.



Tips & Notes

・You can also use a grill or toaster oven. Keep the heat low and adjust the cooking time depending on the thickness of the salmon fillets (about 10 minutes total).

・Recipe tested with Shinshu miso (11% salt).

・This amount of yuzu kosho provides both fragrance and a mild spicy kick.