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- 4 salmon fillets (6 oz each) - 1/4 cup red miso paste - 1/4 cup fresh cherries, pitted and pureed (or cherry preserves) - 2 tablespoons honey - 1 tablespoon soy sauce - 1 teaspoon sesame oil - 1 tablespoon fresh ginger, grated - 1 tablespoon green onions, finely chopped (for garnish) - Sesame seeds (for garnish) - Salt and pepper to taste - Lemon wedges (for serving) To create the best Miso Cherry Glazed Grilled Salmon, gather these fresh ingredients. The salmon fillets should be firm and bright. Red miso paste gives a deep flavor that pairs well with cherries. You can use fresh cherries or cherry preserves for a sweet touch. Honey adds sweetness, while soy sauce brings umami. Sesame oil gives a nutty taste, and ginger adds warmth. You can garnish with green onions and sesame seeds for a lovely finish. Lemon wedges add a bright touch when serving. This recipe is simple yet packed with flavor. For the full recipe, check out the detailed cooking instructions above. To make the miso cherry glaze, start with a medium bowl. Add the red miso paste, cherry puree or preserves, honey, soy sauce, sesame oil, and grated ginger. Whisk these ingredients together until they form a smooth mixture. Aim for a consistency that’s thick but pourable. If it seems too thick, add a teaspoon of water to loosen it up. This glaze brings a sweet and savory punch to the salmon. Next, take your salmon fillets and place them in a shallow dish. Season each fillet with salt and pepper. Pour most of the miso cherry glaze over the salmon. Make sure each piece is well-coated. Cover the dish and place it in the fridge. It’s best to marinate the salmon for at least 30 minutes. For even better flavor, try to let it sit for 1 to 2 hours. This step allows the flavors to soak into the fish. Now, it's time to grill! Preheat your grill to medium-high heat. If you use a grill pan, lightly oil it to prevent sticking. Once the grill is hot, take the salmon out of the marinade. Let the excess glaze drip off. Place the fillets on the grill skin-side down. Grill for about 5 to 6 minutes without moving them. Then, gently flip the salmon and grill for another 4 to 5 minutes. You know it’s done when the fish flakes easily with a fork. For a nice touch, brush some of the reserved glaze on top during the last minute of cooking. This method gives you juicy, flavorful salmon with a beautiful glaze. Enjoy the process and the delicious results! For full details, check out the Full Recipe. To grill salmon perfectly, keep the grill at medium-high heat. This heat cooks the fish evenly. I suggest aiming for around 375°F to 400°F. This range helps create a nice sear while keeping the inside moist. To avoid sticking, oil the grill grates. You can use a paper towel dipped in oil and rub it on the grates. If you’re using a grill pan, lightly oil it too. This simple step helps the salmon slide off easily. To boost flavor, think about adding citrus zest to the glaze. Lemon or lime zest can brighten the taste. You can also mix in a splash of rice vinegar for a tangy kick. If you want to customize the glaze, consider adding minced garlic for depth or even a pinch of chili flakes for heat. These add-ins can elevate the dish and make it unique. For an attractive plate, use a clean white dish to make the colors pop. Place the salmon in the center, and drizzle the reserved glaze over it. For garnishing, sprinkle finely chopped green onions and sesame seeds on top. This adds color and crunch. You can also serve lemon wedges on the side for a fresh touch. Remember, the visual appeal of the dish is just as important as the taste! {{image_2}} If you can't find red miso paste, try white miso. It has a milder taste but still offers umami flavor. For cherries, you can use frozen cherries or even apricot preserves for a sweet twist. If you follow a vegan diet, swap honey with maple syrup. This can give you a similar sweetness without the animal product. Grilling is fantastic, but not the only option. You can bake the salmon at 375°F for about 15-20 minutes. Just place the salmon on a lined baking sheet and brush it with the glaze. Broiling is another choice. It cooks faster, so watch it closely—around 7-10 minutes should do the trick. If you prefer pan-searing, heat some oil in a skillet and cook the salmon for about 5 minutes on each side. Adjust the glaze amount based on your cooking method. There are many ways to mix up the glaze. Try using peaches or mango for a fruity twist. You can also add spices like chili flakes for some heat. For a regional flair, incorporate miso with local fruits like persimmons or pomegranates. Each option adds a unique taste to your dish. For the full recipe, check out the complete guide! To keep your grilled salmon fresh, use airtight containers. Glass or plastic containers work well. Allow the salmon to cool before placing it in the container. Store it in the refrigerator for up to three days. If you want to keep it longer, freeze the salmon. In the freezer, it will last for about three months. Make sure to wrap it tightly in plastic wrap or foil before placing it in a freezer bag. When reheating grilled salmon, low and slow is the best way. Preheat your oven to 275°F (135°C). Place the salmon on a baking sheet and cover it with foil. Heat for about 15 minutes, or until warm. This keeps the salmon moist and tasty. You can also use a microwave, but be careful. Microwave it on a low setting for short bursts. This method may dry out the fish if you are not careful. Enjoy your flavorful salmon just like it was fresh from the grill! For the complete recipe, check the Full Recipe. To check if salmon is cooked, look for a few signs. The flesh should turn from a bright pink to a pale pink color. You can also use a fork to see if it flakes easily. This means it is done. Another way is to use a meat thermometer. Insert it into the thickest part of the salmon. The internal temperature should reach 145°F. If you prefer, you can also press the salmon gently with a spatula. If it feels firm and springs back, it is cooked just right. Yes, you can use frozen salmon for this recipe. Just remember to thaw it first. The best way to thaw salmon is in the fridge overnight. If you're in a hurry, you can place it in a sealed bag and submerge it in cold water for about an hour. Keep in mind that frozen salmon may have a slightly different texture. However, it can still taste amazing when grilled with the miso cherry glaze. To boost the miso flavor in your dish, try adding more miso paste to the glaze. Start with a small amount and taste as you go. This way, you can find the right balance. You can also add a splash of rice vinegar for some tang. It complements the sweetness of the cherries. Another great addition is a dash of chili paste for a spicy kick. To complement the cherry glaze, think about adding sesame seeds or crushed nuts. They add a nice crunch and flavor contrast. You can also serve the salmon with a side of steamed vegetables. This will round out the meal and enhance the overall taste. For the complete recipe, check the Full Recipe above. In this post, we explored the key ingredients and steps to make grilled salmon with a miso cherry glaze. You learned how to mix the glaze, marinate the salmon, and grill it to perfection. I shared tips for enhancing flavor, along with creative variations and storage advice. Remember to experiment with ingredients and cooking methods to find your favorite style. Enjoy making this dish and impressing your friends and family with your newfound skills! Grilled salmon will always be a tasty and healthy option for your meals.

Miso Cherry Glazed Grilled Salmon

Discover the deliciousness of Miso Cherry Glazed Grilled Salmon with this easy and flavorful recipe! Perfect for summer grilling, this dish combines the rich taste of miso with sweet cherry glaze for a unique twist on salmon. Marinate, grill, and serve with fresh garnishes for a stunning meal that impresses. Click through to explore the full recipe and elevate your grilling game today!
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Ingredients
  

4 salmon fillets (6 oz each)

1/4 cup red miso paste

1/4 cup fresh cherries, pitted and pureed (or cherry preserves)

2 tablespoons honey

1 tablespoon soy sauce

1 teaspoon sesame oil

1 tablespoon fresh ginger, grated

1 tablespoon green onions, finely chopped (for garnish)

Sesame seeds (for garnish)

Salt and pepper to taste

Lemon wedges (for serving)

Instructions
 

Prepare the Glaze: In a medium bowl, whisk together the red miso paste, cherry puree (or preserves), honey, soy sauce, sesame oil, and grated ginger until smooth. Set aside a small portion of glaze for serving.

    Marinate the Salmon: Place the salmon fillets in a shallow dish and season with salt and pepper. Pour the majority of the miso cherry glaze over the salmon, ensuring each fillet is evenly coated. Cover and refrigerate for at least 30 minutes, preferably 1-2 hours.

      Preheat the Grill: Preheat your grill to medium-high heat. If you’re using a grill pan, lightly oil it to prevent sticking.

        Grill the Salmon: Remove the salmon from the marinade, allowing excess glaze to drip off. Place the fillets on the grill skin-side down. Cook for approximately 5-6 minutes, then gently flip and grill for an additional 4-5 minutes, or until the salmon is fully cooked and flakes easily with a fork. Brush with reserved glaze during the last minute of cooking.

          Serve: Remove the salmon from the grill and let it rest for a couple of minutes. Serve the salmon garnished with finely chopped green onions and sesame seeds. Drizzle the reserved glaze on top and add lemon wedges on the side.

            Prep Time: 20 minutes | Total Time: 1 hour (including marination) | Servings: 4