- Serves: 4 servings
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- 2 pounds/4 Wild Coho Salmon Steaks
- ½ cup of white miso
- ½ cup of Bachan's Yuzu Japanese Barbecue Sauce
- juice of 1 lime + zest
- juice of 1 orange
- 2 tablespoons of Sake
- 2 tablespoons of brown sugar
- ¼ cup of chopped cilantro
- 1 tablespoons of garlic powder
- 1 teaspoon salt
- ½ teaspoon of cumin
- 1 teaspoon paprika
Set oven to high broil.
Add all marinade ingredients to a gallon plastic zip lock bag. Seal the bag and shake vigorously until well mixed. Rinse the salmon steaks, and then place them into the bag with the marinade. Shake the bag gently for 30 seconds to a minute, until the steaks are well coated. Let the steaks rest with the marinade in the fridge for an hour.
Remove salmon from marinade, wipe off excess marinade & broil for 10-12 minutes.
Plate salmon steaks and serve with rice or on a bed of greens.
Recipe courtesy of Bachan’s website