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Grilled Salmon with Red-Miso Glaze and Nectarine-Thai Basil Relish

Servings: 4

This miso glaze adds a boost of umami and a sweet-savory complexity to the rich flesh of wild salmon. If you have the time, let the salmon marinate in the glaze for an hour or two before grilling. I like to complement the fish with a simple relish that features perfectly
ripe nectarines, aromatic Thai basil, and a good squeeze of lime.


For the salmon

  • 1/3 cup plus 1 Tbs. red miso
  • 3 Tbs. mirin
  • 2 Tbs. rice vinegar
  • 1 Tbs. honey
  • 1 Tbs. vegetable oil; more for the grill
  • 1 Tbs. finely grated fresh ginger
  • 1 tsp. Sriracha
  • 4 6-oz. skin-on salmon fillets, preferably wild-caught
  • 4 lime wedges, for serving

For the nectarine-Thai basil relish

  • 3 medium nectarines, thinly sliced (about 1-3/4 cups)
  • 1/3 cup thinly sliced Thai basil
  • 1 Tbs. honey
  • 1 Tbs. fresh lime juice
  • 1 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 480
  • Fat Calories (kcal): 160
  • Fat (g): 19
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 8
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 105
  • Sodium (mg): 1250
  • Carbohydrates (g): 34
  • Fiber (g): 4
  • Sugar (g): 25
  • Protein (g): 40


Prepare the salmon

  • In a medium bowl, whisk the miso, mirin, vinegar, honey, oil, ginger, and Sriracha. Put the salmon in a shallow nonreactive container, and using a small silicone spatula, coat each fillet all over with the glaze. Cover and refrigerate for 1 to 2 hours.
  • Meanwhile, prepare a medium-high (400°F to 475°F) charcoal grill fire. Using a long-handled spatula, push the coals to the center of the grill; or light the center burner on a gas grill and heat to medium high.

Make the relish

  • Shortly before grilling the salmon, toss the nectarines, basil, honey, lime juice, and oil in a medium bowl. Season to taste with salt and pepper. Set aside at room temperature.

Grill the salmon and serve

  • When the grill is ready, remove the salmon from the container and scrape off excess glaze from the skin side of the fillets. (You don’t have to remove it all, just the excess clumps.) Oil the grill grate. Put the salmon onto the grill skin side down. Do not move or flip the fillets. Immediately cover the grill and cook without turning until just cooked through (125°F on an instant-read thermometer), about 8 to 10 minutes. (Make sure that the glaze doesn’t burn. If necessary, move the fillets to a cooler area of the grill.)
  • Using a fish spatula, transfer the fillets to serving plates. Spoon some relish onto each plate; serve with the lime wedges.


Rate or Review

Reviews (2 reviews)

  • Megann | 08/30/2021

    This salmon recipe is spectacular! It has become a summer favorite in our house. The combination of the glaze and the nectarine salad is just the right blend of savory and sweet

  • bakergal53 | 05/27/2018

    This is a very nice (you might need to play with the relish a little bit, depending on the sweetness of your nectarines). That being said, there are better salmon recipes out there - including many from Fine Cooking.

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