Miso Marinated Grilled Salmon


4 8 oz. salmon fillets
2 tablespoons unseasoned rice vinegar
1/4 cup white misofermented soybean paste
2 tablespoons minced green onions
2 teaspoon toasted sesame oil
2 to 3 tablespoons soy sauce
Salt, to taste
Ground black pepper, to taste
1 1/2 tablespoons minced fresh ginger
1/4 cup mirin sweet rice wine, sweet rice wine


  1. Place salmon fillets in a resealable bag.
  2. Whisk together rice vinegar, miso, green onions, sesame oil, soy sauce, minced ginger and mirin, in a mixing bowl.
  3. Pour mixture into bag. Close and coat salmon fillets evenly. Place in refrigerator for 30 minutes.
  4. Bring grill to high heat. Remove salmon from bag. Place on a large plate and season with salt and pepper. Place salmon fillets on grill skin side down, close lid and cook for 3-4 minutes (salmon should reach a golden brown color). Open lid, flip salmon and cook for an additional 3-4 minutes for medium doneness.
  5. Remove salmon fillets from grill, serve immediately.