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Grilled Miso-Glazed Salmon with Broccolini Salad
Judy Joo's Grilled Miso Glazed Salmon with Broccolini Salad
Nathan Congleton
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(96 rated)
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This dish is so full of flavor and healthy at the same time. White miso adds delicate sweetness while upping the umami flavors of fresh salmon. The crunchy, caramelized broccolini is a perfect foil to the tender grilled fish.

Technique tip: Brush the grill with an oiled paper towel using tongs to create a nonstick surface.

Swap option: Use any firm-fleshed fish instead of salmon.


  • Salmon

    • 4 fresh skin-on, center-cut salmon fillets
    • 1 teaspoon toasted sesame oil
    • 3 tablespoons mirin
    • 1/2 cup white miso paste
    • 1 tablespoon freshly grated ginger
    • 1 clove garlic, grated
    • 2 teaspoons vegetable oil
    • 1/2 teaspoon Korean chili flakes, gochugaru (optional)
  • Broccolini salad

    • 1 tablespoon extra virgin olive oil
    • 3 teaspoons soy sauce
    • 1 tablespoon toasted sesame oil
    • 1 clove garlic, grated
    • 1 chili, seeded and finely diced
    • 2 bunches broccolini (about 1 pound total), trimmed
  • Garnish

    • Fresh chives, chopped
    • Black and white sesame seeds


For the salmon:

1. Wash and thoroughly pat dry the salmon fillets, remove any bones with tweezers.

2. In a large bowl, whisk together the sesame oil, mirin, miso paste, ginger, garlic, vegetable oil and chili flakes.

3. Place salmon fillets in a large zip-top plastic bag, and pour the miso sauce mixture over. Seal and let marinate in the fridge for at least 30 minutes or up to overnight.

For the broccolini salad:

In a large bowl, whisk together the olive oil, soy sauce, sesame oil, garlic and chili. Toss in the broccolini until coated. Set aside until ready to grill.

To cook and serve:

1. Preheat grill to medium-high heat. Dip a folded piece of paper towel in oil, and using tongs, wipe the grill with vegetable oil generously multiple times. This will create a non-stick surface and your grill should be black and glossy.

2. Remove salmon from the marinade and place on the grill skin side down and cook for about 3-4 minutes. Flip and cook until desired doneness, another 3-4 minutes for medium depending on thickness.

3. Place the broccolini on the grill and cook until tender and charred lightly, about 7-8 minutes depending on thickness.

4. Plate the salmon fillets with the broccolini, garnish with chopped chives and sesame seeds and serve immediately.

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Chef Judy Joo makes grilled miso glazed salmon and broccolini

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