Grilled Miso – Ginger Salmon and Bok Choy

Every one will tell you that I am NOT a Salmon guy! Also given half a chance they will tell you that Salmon is a super food. This one is a variation on Bobby Flay’s recipe. I took some liberties with the ingredients to make it work for 4-6 people. I added the Grilled Bok Choy part because it extends the use of the wonderful marinade/grilll and is a great match to the Salmon. Serve with Jasime rice.







4-6 6 oz wild sustainably caught Salmon fillets with skin, dried with paper towels
1/4 cup each, Miso and Mirin
2 Tbs unseasoned rice vinegar
3-4 Tbs soy sauce
1/4 cup minced green onions
2 Tbs minced fresh ginger
2 tsp toasted sesame oil
Kosher salt and coarse ground pepper to taste
6-8 baby Bok Choy, halved and washed very well.
Ponzu sauce (Optional)
Shichimi togarashi (Google it, then buy some)


  1. Whisk together the miso, Mirin, vinegar, soy sauce, green onions, ginger, and sesame oil in a small bowl. Place the salmon fillets in a zip lock bag, pour the marinade over, and turn to coat. Cover and marinate for 30 minutes in the refrigerator. Reserve the marinade.
  2. Heat grill to high. Remove the fish from the marinade and season with salt and pepper.
  3. Place the baby Bok Choy in a large bowl, cover with reserved marinade and toss well to coat.
  4. Grill the salmon, skin side down, with the cover closed, until golden brown and a crust has formed, about 3 to 4 minutes. Turn the salmon over and continue grilling for 3 to 4 minutes for medium doneness.
  5. Remove from grill and let rest while the Bok Choy is finishing on the grill.
  6. Add the Bok Choy when the Salmon is turned over, split side down and grill for another ~2-3 minutes after the Salmon is removed, until wilted and a little charred.
  7. Drape the grilled Bok Choy over a platter and place the grilled salmon fillets on top.
  8. Drizzle with a little Ponzu sauce, if desired, and serve with Shichimi Togarashi.