This grilled marinated salmon is a true immersion in the umami flavors of Japan, combining the richness of white miso, the sweetness of mirin and the depth of soy sauce. Simple, yet elegant, this dish will delight your guests while highlighting the delicious textures of the salmon.
Ingredients for 4 people:
- 4 salmon fillets of 150 g each
For the marinade:
- 300 g white miso
- 2 dl of rice vinegar
- 3 dl of mirin
- 2 dl of sake
- 1.5 dl of soy sauce
- 1 yuzu (or failing that, 1 lime)
Preparation :
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Prepare the marinade:
- In a small saucepan, heat the sake and mirin over medium heat. Once the mixture is hot, light it to create a flame and let the alcohol evaporate. This step adds a subtle flavor and avoids any bitterness.
- Then add the white miso and soy sauce to the pan. Mix well to dissolve the miso, then add the yuzu or, failing that, the lime , cut into slices. Let simmer for a few minutes, stirring occasionally, then remove the pan from the heat.
- Let the marinade cool for 15 to 20 minutes. This allows the flavors to blend and the marinade to reach the ideal temperature for marinating the salmon.
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Marinate the salmon:
- Thread each salmon fillet onto two or three metal skewers, giving them a slightly wavy shape. This allows the salmon to cook evenly and makes it easier to handle during cooking.
- Dip the fillets in the cooled marinade and let them marinate for 15 to 20 minutes. You can also brush the salmon with the marinade while cooking to enhance the flavor.
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Grill the salmon:
- Heat your coals or preheat your oven grill . Cooking should be slow and gentle to prevent the marinade from burning. Place the salmon skewers a reasonable distance from the heat source.
- Turn the fillets regularly during cooking to ensure even cooking. You can also brush the salmon with marinade during cooking for a more intense flavor.
- Salmon is cooked when its flesh is opaque and flakes easily with a fork. Cooking time varies depending on the thickness of the fillets and the heat source, but it generally takes 10 to 15 minutes.
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Serve :
- Serve the salmon immediately, hot or cold, with lime wedges , grated daikon for a touch of freshness, and fried baby green peppers . The peppers, called piman in Japan, are lightly fried to create a crispy texture and delicious flavor that pairs perfectly with the salmon.
- To fry the peppers, pierce them with a metal skewer and dip them in hot oil. When their skins blister slightly, remove them from the oil and serve with the salmon.
Tips and Variations:
- For an even tastier salmon, you can marinate the fish longer, up to 1 hour, but be careful not to marinate it too long so as not to overpower the flavor of the fish.
- If you don't have yuzu , a fresh lime will add the same freshness and subtle acidity needed to balance the richness of the marinade.
- This grilled marinated salmon can be accompanied by Japanese rice or a simple seaweed salad for an even more authentic experience.
The Secret of the Marinade:
The rice vinegar in this marinade brings a sweetness that pairs perfectly with the depth of the soy sauce , while the mirin and sake add slightly sweet notes and a touch of complexity. The lime or yuzu provide a perfect contrast to the umami, making each bite of salmon even more exquisite.
Conclusion :
This grilled marinated salmon is a sophisticated recipe, simple to prepare but full of flavors reminiscent of traditional Japanese grills. A perfect dish to impress your guests, whether at a formal dinner or a more casual meal. Accompanied by fried peppers and grated daikon, this dish is a perfect fusion of textures and tastes, worthy of a memorable culinary experience.
