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Grilled Salmon with Oragne-Miso Glaze served w/ Black Sticky Rice

(post, Patricia Conte)

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Posted on my blog, Grab a Plate

The colors in this meal of Grilled Salmon with Orange-Miso Glaze and Black Sticky Rice are brilliant together: I added bright green asparagus, which looks beautiful next to the pink salmon and black rice. 

But it’s not just the presentation of this dish that I think is lovely. The flavor of the Asian-inspired glaze – sweet and tangy with a slight bite – is amazing. So amazing that after I tasted it, my wheels started to spin trying to think of anything and everything that could be coated with it!

Recipe for Orange Miso-Glazed Salmon 

Serves 4


 4, 6-ounce salmon fillets

 1/8 cup yellow miso

 1 tablespoon orange juice

 1 teaspoon mirin (Japanese rice wine) or dry sherry

 1 teaspoon reduced-sodium soy sauce

 1/2 teaspoon brown sugar

 Zest of half an orange

 1/8 teaspoon grated fresh ginger


 In a medium-sized bowl, whisk together the miso, orange juice, mirin or sherry, soy sauce, brown sugar, orange zest and fresh ginger.

 Brush the glaze over the skinless side of the salmon.

 Place the salmon on the grill, skin side down, and cook for about 6 minutes (since our fillets were fairly thick, this amount of time worked well. If you have thinner pieces, cook for less time). Just before you flip the fillets, brush on a bit more glaze. Flip and cook for about 2 more minutes.

 Serve with grilled asparagus or your favorite vegetable over black rice.