Miso Glazed Salmon

  • Date October 15, 2013
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Dry salmon. Yuck. Salmon served at weddings (yuck! - and coated in gross sauces). Salmon at buffets. Gross. Salmon at someone's house for a BBQ where its overcooked. Disappointing. Living in the West Coast it is essential that everyone have a great BBQ salmon recipe! Your goal should be that everyone devours it and is not searching for the middle piece in hopes of being able to eat the salmon without having to swallow a glass of water first!. 

Brett once again gets credit for this recipe. Following on from his Bashed BBQ chicken recipe, he perfected salmon a few years ago and I asked him to recreate it for this post. 


The key is to marinate the salmon, using almost an equal combination of corn syrup, soy sauce and miso paste. Coat it, bag it, put it in a bowl and let sit for at least 30 minutes. 

Place each salmon piece onto pieces of tinfoil, and sprinkle with sesame seeds

Create tinfoil "bags" by folding over the edges and the corners and preheat the BBQ to high. 

Cook on BBQ for 15 min. No need to turn. Keep lid down. Don't overcook!

I wish I had gotten a picture of what this looks like when you "cut it" open, as it was tender and had a wonderful miso flavor!

Always excited when I can serve a FULL Pinks Pantry menu for dinner. This one came with the stacked beet salad and stuffed acorn squash recipe. Delicious!

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