Grilled salmon with red-miso glaze and nectarine-Thai basil relish from Fine Cooking Magazine, Jun/Jul 2018 (page 77) by Tom Douglas

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Saffron, quinoa, and shrimp salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Laura on August 06, 2022

    Made this for a late lunch yesterday and we both enjoyed it. I made it with 4-oz fillets (rather than 6 oz) of Coho salmon, so was mindful of over-cooking. I used a gas grill and followed the directions for gas by lighting the center burners on med-high. The prescribed cook time for 6-oz was 8-10 mins, so I set the timer for 7 mins. At 7 mins, the fish was still raw on the inside. Turned up the heat to high and continued cooking to 12 mins total. The fish was perfectly cooked and very moist and juicy. The glaze added some umami but was otherwise too sweet — next time I’d skip the honey and follow Avocet’s idea of a pinch of sugar. (Also for the relish.) Finally, the real reason I chose this recipe was because of the Thai basil — my favorite fresh herb — so I doubled the basil and it really made a big difference.

  • Avocet on August 02, 2020

    Excellent dish. I did make some changes according to what was on hand, and to our taste. Didn't have red miso, so used white miso and reduced the amount of honey in the marinade. Also used chile garlic sauce instead of sirracha. For the relish, used peaches instead of nectarines, reduced honey to one teaspoon (next time will leave out honey and just use a pinch or two of sugar), increased the amount of lime juice and didn't use any olive oil. Broiled in the oven until part way done and finished at 350. Served with Thai black sticky rice.

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