Miso marinated salmon

[Mr.CPHo]

For a quick weeknight cook, I marinated these salmon pieces in miso paste, minced ginger, brown sugar, honey, soy sauce and mirin.  While they chilled in a ziplock, I fired up a CGA and pre-heated a Craycort griddle, re-using left over FOGO lump from a previous cook.

After one flip, I slid the half-griddle over and covered to finish cooking the salmon while I made a quick spicy mayo sauce for dipping.

Rested, sliced, garnished and served with a wakame salad and sushi rice.  Thanks for looking!

[AZ2FL]

Great looking cook and plating Charlie. I’ve always been impressed by CGA cooks. Though I’ve never cooked on one myself.

Cheers from GNV

[Mike Huff]

Excellent looking cook on the fish. Inspiresme to give more attention to my CGA. Great write up on the recipes too! Thanks!

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[JEBIV]

Awesome cook right there, we did a steelhead trout last night

[bamakettles]

Salmon looks great, but that plating is marvelous!  Might have to break out a CGA soon.....

[bbqking01]

I love salmon! That’s looks incredibrew! Now I’m going to have to scratch my salmon itch.


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[Erictag]

Amazing cook- Thank you for showing the versatility of the CGA.


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[SMOKE FREAK]

I damn sure need to order the Craycort griddle for mine. Soon.

[HoosierKettle]

The color is simply amazing. The flavor combinations sound delicious. This inspires me to get creative.  I’ve been busy and my cooks have been a little boring lately.


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[Kneab]

That looks incredible Charlie.
I would love to try this.
Can you give us any details on the quantities of the ingredients for the marinade and the spicy mayo?

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[Mr.CPHo]

That looks incredible Charlie.
I would love to try this.
Can you give us any details on the quantities of the ingredients for the marinade and the spicy mayo?

I was afraid someone was going to ask for quantities because I never measure anything.  So as not to let you down, I’ll try giving proportions instead.

The base of the marinade I would say is 1:3 miso paste to soy sauce, the remaining ingredients are to your tastes.  Rely on the mirin for sweetness as too much sugar and/or honey will burn.

The spicy mayo seen above is a poor representation of my usual recipe as I didn’t have time nor all the usual necessary ingredients, but basically it is a 1:1 ratio of Japanese Mayo to Korean gochujang chili paste.  Forget the ubiquitous sriracha cock sauce you see everyone else using.  I start with a few cloves of garlic and either roast whole in the oven until soft, or mince and pan fry until browned; let cool and then add in my desired ratio of Mayo to paste.  Add perhaps a 1/2 tsp of sesame oil, mix well and you could call it done, but I’ll sometimes go a little further depending on what I’m pairing; tobiko if I have it really adds nice texture, Korean red pepper flakes and/or sliced green onions for visual interest.  This sauce really comes together when left to chill overnight.  Would be happy to send you pics of ingredients/labels to help you source unfamiliar items.

[Kneab]

The rough proportions are fine Charlie.
Thank you.[emoji482]

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[willian m Pineda]

Nice looking salmon

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