Our delicious Scottish salmon with maple miso sauce is an easy-to-follow recipe with sensational results. Easy to make, you can savor an exquisite dish worthy of the finest dining experience. Impress your guests with this complex yet balanced flavor and have them asking for more!
WHAT YOU’LL LOVE
- Blended maple miso emulsion: Maple syrup, white wine vinegar, miso paste, and lemon zest whirled in a food processor, with 1 1/2 cups of oil streamed in slowly, form a thick, glossy sauce that’s sweet, salty, and tart.
- High-heat sear on a greased soapstone: A skinless, pin-boned salmon fillet seasoned with cherry smoked salt and pepper cooks on a hot Half Moon Soapstone with the lid open until the crust forms and the fish lifts away from the stone on its own.
- Flipped and finished: Searing the second side and, if needed, closing the lid to bring the center up to temperature keeps the sear from turning too dark.
- Sauce poured over hot fish: Spooning the cold sauce over the salmon right off the grill lets it warm into the flesh as it’s served.
Scottish Salmon with Maple Miso Sauce
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
6
Prep Time
45 minutes
Cook Time
15 minutes
Calories
886
Craving something different? Try our tantalizing recipe for Scottish Salmon with Maple Miso Sauce! This delicious and unique blend of flavors is sure to please, combining the richness of salmon with the sweetness of maple and a bit of savory miso.
Ingredients
- I fillet Scottish salmon, skinned, pin bones removed
-
Noble Saltworks Cherry Smoked Flaked Finishing Salt
- black pepper
-
1 cup maple syrup
- 1/2 cup white wine vinegar
- 3 tbsp miso paste
- 1 tbsp lemon zest
- 1 1/2 cup vegetable oil
For the Maple Miso Sauce:
Directions
- To make the Maple Miso Sauce, combine the maple syrup, vinegar, miso and lemon zest in a food processor. Begin processor, and slowly pour in oil to form an emulsification. Set aside, in the refrigerator.
- Preheat your Kamado Joe Classic Joe II for high heat (500°F+) direct grilling. Preheat a Half Moon Soapstone on one half of the grill to preheat, as well.
- Season the salmon with the Noble Saltworks Cherry Wood Smoked Salt and fresh cracked black pepper, using a thin layer of oil as a binder.
- Grease the soapstone with some sort of fat (veggie oil, bacon, pork fat, etc.). Place the salmon directly on the greased soapstone and let cook, lid open, until nicely seared and the meat releases itself from the stone. Flip and sear the opposite side. You may continue to cook with the lid open, or if you need to increase the internal temperature more quickly, close the lid and continue cooking. Either way, keep an eye on the sear (not too dark!), and remove the salmon from the grill when the internal temperature reaches 135°F-140°F. Immediately pour the Maple Miso Sauce over the fish to melt into the flesh.
Recipe Note
Recipe FAQ
Why use skinless salmon?
A skinless fillet lets both sides sear against the hot soapstone. Run your fingers along the flesh and pull out any pin bones with tweezers before seasoning.
Why grease the soapstone?
Fat keeps the salmon from sticking and helps it brown. Vegetable oil, bacon fat, or other pork fat all work. Spread it over the part of the stone the fish will touch.
How do I know when to flip the salmon?
Once a crust forms, the fillet releases from the stone on its own. If it resists, give it another minute, then slide a thin spatula under it.
What internal temperature should the salmon reach?
USDA's guidance for fish is 145°F. This recipe pulls the salmon at 135-140°F, which leaves it tender and a little translucent at the center. Cook it to 145°F if you prefer to follow the guideline.
Why close the lid sometimes?
Closing the lid traps heat and brings the center up to temperature faster. Watch the crust closely, since it can darken quickly.
Why add the oil to the sauce slowly?
Streaming the oil into the running food processor emulsifies it with the vinegar and maple syrup, so the sauce becomes thick and creamy instead of separating. If it separates, run the processor again for a few seconds.
How long does the maple miso sauce keep?
Covered in the refrigerator, it keeps for about a week. Stir or shake it before using, since it thickens as it chills.
Why pour the sauce over the fish right away?
The warm fish softens the sauce slightly and lets it coat the surface, so the sweet-salty glaze flavors each bite. Serve extra at the table.
How should I store leftovers?
Refrigerate within 2 hours of cooking. The salmon keeps for about 3-4 days and reheats gently to 145°F.
How indoor-friendly is this recipe?
5 out of 5. A cast iron skillet over high heat sears the salmon the same way. Turn on the exhaust fan, since the fat smokes at high heat.
Recipe Highlights
- Maple miso emulsion: Balances sweet, salty, and tart flavors.
- Greased soapstone sear: Builds a crust and releases cleanly.
- Cherry smoked salt: Adds subtle smoke.
- Sauce over hot fish: Warms into the flesh.
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Nutrition
Nutrition
- Nutrition Serving Size
- 9.06 oz
- per serving
- Calories
- 886
- Carbs
- 38 grams
- Protein
- 43 grams
- Fat
- 63 grams
- Sodium
- 1189 milligrams
