Grilled Miso-Marinated Salmon with Sesame-Ginger Dressing

By AislePrompt Editorial · Published 2026-08-09 · Updated 2026-08-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender salmon fillets marinated in savory miso and grilled to perfection, served with a bright sesame-ginger dressing. This Japanese-inspired seafood recipe, ready in about 50 minutes, pairs salmon fillets, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 10 min Serves 4 Japanese cuisine 430 cal/serving

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Ingredients

4 pieces, 6 oz each salmon fillets
3 tbsp white miso paste
2 tbsp mirin
1 tbsp soy sauce
1 tsp grated fresh ginger
1 tbsp sesame oil
1 tbsp rice vinegar
1 tsp honey
1 tbsp toasted sesame seeds
2 thinly sliced green onions
1 tbsp for grill vegetable oil
to taste black pepper

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Instructions

Step 1: In a bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, and 1 tsp grated fresh ginger until smooth. Place 4 salmon fillets (6 oz each) in a shallow dish and pour the marinade over them, coating evenly. Cover and refrigerate for at least 30 minutes.
Step 2: Preheat a grill or grill pan to medium-high heat and brush the grates with 1 tbsp vegetable oil to prevent sticking.
Step 3: Remove salmon from marinade, letting excess drip off, and season lightly with black pepper. Grill the fillets skin-side down for 4-5 minutes until nicely charred, then flip and cook an additional 3-4 minutes until cooked through and flaky.
Step 4: While salmon grills, whisk together 1 tbsp sesame oil, 1 tbsp rice vinegar, 1 tsp honey, and 1 tbsp toasted sesame seeds in a small bowl to make the dressing.
Step 5: Serve the grilled salmon topped with the sesame-ginger dressing and garnished with 2 thinly sliced green onions.