Japanese Miso Salmon Side (BBQ or bake)

Step 1

Mix together the marinade ingredients in a small bowl until smooth.

Step 2

Place the salmon skin side up on a work surface and slather with just under half the marinade.

Step 3

Turn the salmon so it is skin side down onto a large piece of cling wrap. Slather the remaining marinade on the flesh side.

Step 4

Wrap the salmon in cling wrap. Marinade for 24 to 48 hours.

Step 5

Scrape the marinade off (do not rinse with water) and leave the salmon to come to room temperature <- KEY for perfectly cooked salmon.

Step 6

Preheat barbecue plate side on MEDIUM LOW. Leave it to heat up for a good 10 to 15 minutes - another tip for cooking salmon perfectly.

Step 7

Add oil just before cooking. Place the salmon on the BBQ skin side down. Cook for 3 minutes, then use two spatulas to turn it. Cook the flesh side for 2 - 3 minutes or until caramelised, then flip it again so the skin side is down then transfer to a tray.

Step 8

Cover loosely with foil to rest for 5 minutes before serving. It will continue cooking while resting.

Step 9

Garnish with sesame seeds and finely sliced shallots.