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Prep time
12 hours
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Cook time
10 minutes
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Serves
4
Author Notes
Grilled fish is one of my go-to meals for summer gatherings, and salmon from Norway was my top choice for creating this recipe. My inspiration comes from my frequent visits to NYC's Union Square Greenmarket for the city's freshest produce. Here, grilled salmon is marinated in a blend of smoky black garlic, umami-rich miso, and sweet, dried prunes, then grilled along with scallions. I like to grill on my balcony, but you can also use a grill pan indoors to achieve that delicious, charred flavor. —Victoria Blamey
Test Kitchen Notes
This recipe is shared in partnership with Seafood from Norway. —Food52
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Ingredients
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4 pieces
Norwegian salmon, 5 ounces each, skin on
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1 tablespoon
red miso paste
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6
dried prunes
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2 tablespoons
fish sauce
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1
clove black garlic, peeled
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1 tablespoon
tamarind paste
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2 tablespoons
water, more if needed
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12
scallions whole, cut lengthwise and rinsed
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Grapeseed oil, for grilling
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Flaky salt (like Maldon), to taste
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1
Meyer lemon, halved
Directions
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Chop the prunes into halves and place into a food processor with fish sauce, red miso, black garlic, tamarind paste and water. Mix until you have an even paste. Slowly add more water if needed to prevent the paste from becoming too thin or runny. Set aside.
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Marinate the flesh of the salmon with the prune paste—not the skin, as it will burn when cooking. Make sure it's evenly coated but not too thick. Let sit uncovered in the fridge overnight.
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When ready to cook, remove salmon from the fridge to come to room temperature, for at least 15 to 20 minutes.
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While the salmon is resting, heat a grill to medium heat, or set a grill pan over medium heat. Coat scallions in oil, then grill until nicely charred and soft and set aside.
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Turn up the heat to medium high. Salt the salmon lightly on both the flesh and skin side and cook the salmon skin side down for 5-7 minutes to medium rare. (Cover if needed). When ready, serve the salmon with scallions on top and Meyer lemon.
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