Grilled Miso Salmon

Instructions

1. Prepare the marinade
   In a medium bowl, whisk together the miso paste, mirin, sake, soy sauce, brown sugar, rice vinegar, grated ginger, minced garlic, and sesame oil until smooth and well combined.
2. Marinate the salmon
   Place the salmon fillets in a shallow dish or resealable plastic bag. Pour the marinade over the salmon, ensuring all pieces are evenly coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours (but not longer, as the salt in the miso can start to cure the fish).
3. Preheat the grill
   Preheat your grill to medium-high heat (about 400°F/200°C). If using a grill pan, heat it over medium-high heat. Oil the grates or pan lightly to prevent sticking.
4. Grill the salmon
   Remove the salmon from the marinade, gently wiping off excess marinade (but leaving a thin coating). Place the salmon skin-side down on the grill. Cook for 4-5 minutes until the skin is crispy. Carefully flip and cook for another 3-4 minutes, or until the salmon is opaque and flakes easily with a fork but is still moist inside.
5. Prepare the glaze
   While the salmon is grilling, pour the remaining marinade into a small saucepan. Bring to a simmer over medium heat and cook for 3-4 minutes until slightly thickened. This will serve as a glaze for the finished dish.
6. Serve
   Transfer the grilled salmon to serving plates. Brush the top of each fillet with the reduced glaze. Garnish with sliced green onions and a sprinkle of toasted sesame seeds.