Green tea smoked miso salmon

One of the things I love about well done Japanese food is the subtle layering of delicate flavors. We set to replicate that in this dish and it delivers. The miso and sake form the base of a marinade, adding gentle and clean flavors. The salmon was then smoked  tenderlyfor roughly two hours with the addition of Japanese green tea and cherry wood. The combination delivers a pleasant, fruity, green tea  infused smokiness reflected in the patina on the still moist and juicy fish. This dish is well worth the effort. It was served it with a  little Asian inspired slaw. For indoor cookery, add a pinch of green tea powder (matcha) to the marinade.


  • 2 cloves garlic, finely chopped
  • 1 shallot, finely chopped
  • 1/2 cup sake
  • 1 Tbs fresh grated ginger
  • Juice of 1 lime
  • Zest of 1/2 lime
  • 2 tsp red miso paste
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