Miso Glazed Salmon Recipe with Ginger and Basil

After the last 30K trail run, I was looking for a new recovery dinner. I’ve always loved Miso, so figured that I wanted to do something with Miso and Salmon and ended up with this. You can either pan fry this Miso Glazed Salmon or grill it and I’ve tried both and it comes out amazing. Just make sure that you get wild-caught Salmon instead of farm-raised with added colors. Look into Safeway for amazing deals on the wild-caught Salmon. And if you are lazy (*ahem*, effective) like me then use Instacart and save yourself some time!

Miso Glazed Salmon

You can get Miso paste from your local Japanese store and in spite of no preservatives, it stores surprisingly well in the fridge. Turns out Miso is also known to improve endurance and strength amongst athletes. The Marathon Monks in Japan eat nothing but Miso soup, Rice and Green Tea to run for seven long years with crazy mileage each year. From 30km/day for 100 days in the first year, they then progress to 60km/day for 100 days in the 6th year. Talk about endurance! Okay, back to the Miso Glazed Salmon recipe:

  • ¼ cup sake
  • ¼ cup Miso paste
  • 2 tbsp soy sauce
  • 2 tbsp Agave
  • 4 medium Salmon fillets (with skin)
  • 4 slices of ginger, julienned
  • 1 tbsp of Basil, chopped
Miso Glazed Salmon

Miso Glazed Salmon

Combine the sake, Miso paste, soy sauce, agave and ginger in a bowl. Whisk the marinade together until the Miso paste is evenly mixed in. Add additional Agave to taste (the Miso can get pretty salty). Drench this mixture over the Salmon fillets (skin side down) so they are covered completely and set aside for 30 minutes. Carefully lift the fillets, shake off the excess marinade and place them on the grill, skin side down. Grill at 400°F for about 10 to 15 minutes (or until the fish starts getting flaky) while periodically brushing in the remaining marinade. Garnish with the chopped Basil and serve warm.

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