Osaka Grilled Salmon Fillets


  • Eight 6 oz. Wild Salmon Dinner Fillets


  • 1 oz lite soy sauce
  • 1 Tbs fresh lemon juice
  • 5 ounces mirin
  • 1 tsp fresh lemon zest
  • 3 Tbs miso paste
  • 8 grams dried shaved bonito flakes
  • 2 Tbs brown sugar
  • 1 large garlic clove
  • 3 tsp fresh rubbed ginger pulp
  • 1½ tsp ground cardamom
  • 1 Tbs toasted (brown) sesame oil
  • ½ tsp ground santaka chilies (or cayenne)

Miso paste, mirin, dried bonito, sesame oil and santaka chilies can be found at a Japanese grocery store.


  1. Put all marinade ingredients in a blender and blend well. Place salmon in a sealable container, cover with marinade and store in the refrigerator for 4 hours, turning salmon once every hour.
  2. Place salmon in a grilling basket and grill for 90 seconds per side over a blazing hickory wood fire so that skin will be crispy and outside slightly charred. Baste with leftover marinade immediately after each turning.
  3. Then bake at 190º F for 10 to 15 minutes, or until the center of the salmon is done medium (you can cut a slice with a knife to test).
  4. Cut scallions into 3 inch pieces and then mince scallions lengthwise into fine shreds. Sprinkle sparingly over the salmon steaks and serve immediately.

Serves 8.

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