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I love skin-on salmon. It is a wonderful superfood. It’s surprising how many of my friends do not like salmon skin. I always insist that it is because they have never tried a deliciously, crispy skin. Salmon skin rolls exist for a reason, ya know? This salmon recipe will give you not only a perfectly crispy salmon skin, but also a sweet and savory miso flavor. It is sure to be a crowd pleaser.

For this recipe, I used clean and lean Bluehouse Salmon. When it comes to protein, quality matters to me. It makes for better tasting meals! Bluehouse Salmon is an eco-friendly protein that is non-GMO, is hormone free, has no antibiotics, and is USA raised. This fresh, never frozen sushi-grade fish can be found at retailers across the nation shipped directly from Florida.

This recipe works best with salmon filets at least 1 inch thick. Let the salmon marinate for at least 1 hour but no more than 2 hours. Before cooking the salmon, it is important to make sure pat the skin dry. Moisture and wetness is the enemy of crispy skin. Salt the skin just right before placing it on the hot grill (salt will release moisture so don’t salt too soon).The skin will easily release from the oiled grill when they are ready to be turned so don’t try to flip the salmon to soon.

You can serve this salmon with your favorite rice summertime sides. I personally enjoy it with quinoa and grilled veggies. Heck you can even throw it on a salad, if you are so inclined!

If you make this recipe, leave a comment below and post on Instagram. Make sure to tag @blasianbonvivant and use hashtag #bbvrecipe.

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Grilled Crispy Skin Miso Salmon

Prep Time5 minutes mins

Cook Time10 minutes mins

Total Time45 minutes mins

Course: Main Course

Cuisine: Japanese

Keywords: Crispy Salmon, Miso Salmon, Pan Seared Salmon, Salmon

Servings: 4 people

Ingredients

• 4 salmon filets (5-8 oz each)
• 4 tbsp red miso
• 2 tbsp honey
• 2 tbsp rice wine vinegar
• 1 tbsp sesame oil
• 4 cloves of garlic, minced
• 1 large lime, juiced
• 1 tbsp canola oil
• salt to taste
• 2 tsp toasted sesame seeds and/or black sesame seeds optional
• 1 sliced green onion or chopped cilantro for garnish optional

Instructions

• In a rectangular dish, mix miso, honey, rice wine vinegar, sesame oil, garlic, and juice of a small lime.
• Place salmon (skin side up) in marinade. Cover and let sit in fridge for 1-2 hours.
• Remove salmon from marinade. Brush off any excess marinade on the salmon flesh (the miso can burn quickly when cooked) and pat off any liquid that may have gotten on the skin (dry skin=crispy skin).
• Heat grill to medium. Using canola oil grease the grates of the grill. The remaining oil should be brushed on the skin of the salmon. Sprinkle skin on salt.
• Place salmon skin side down on the grill and cover. Let the salmon cook a majority of the time skin side down. Cook for approximately 5 minutes for a 1 inch thick file. Cook longer for a thicker piece of salmon. The fish will begin to get opaque as is cooks so you can gauge the 'doneness" of the filet.
• Flip the salmon and cook for 1-2 more minutes on the other side. (I like my salmon cooked medium. Fell free to cook longer if you prefer a more well done fish.)
• Plate and garnish with sesame seeds and green onions, if desired. Serve warm.