Primal Grill with Steven Raichlen
Season 3 in High Definition
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Primal Grill is filmed at Esplendor Resort in Rio Rico.
Episode: 105 :: FISH WITHOUT FEAR
Method: Indirect Grilling
Serves: 4 to 6
Category: N/A
2 salmon fillets (about 2 pounds total), preferably
Alaskan Sockeye
2 tablespoons olive oil or sesame oil
Coarse salt and freshly ground black pepper
Miso Glaze (recipe follows)
Fresh shiso leaves (also called perilla or beefsteak plant) for garnish (optional)

Other Items Needed:
2 cedar grilling planks, soaked for 2 hours in water to cover, then drained, or
6 individual cedar grilling planks

Rinse the salmon fillets under cold running water, then blot them dry with paper towels. Brush olive oil on one side of each steak. Season with salt and pepper. Place one salmon fillet oiled-side down, on each cedar plank.

Set up the grill for indirect grilling and preheat to medium-high.

When ready to cook, spread the glaze mixture evenly over the top and sides of the salmon. Place the salmon fillets on their planks in the center of the hot grate, away from direct heat, and cover the grill. Cook the salmon until cooked through and the glaze is golden, 20 to 30 minutes. To test for doneness, insert an instant-read meat thermometer through the side of a salmon: The internal temperature should be about 135 degrees F. Another test is to insert a slender metal skewer in the side of the fillet for 20 seconds: It should come out very hot to the touch. Transfer the planks and the salmon to heatproof plates. Garnish each with a shiso leaf, if desired.
Miso Glaze
Serves: Yield: Makes about 1-1/4 cups
Category: Sauces
1/2 cup white miso (see Notes)
1/2 cup mayonnaise (preferably Hellmanns)
5 to 6 tablespoons sugar
1 teaspoon finely grated lemon zest
1/4 teaspoon white pepper (optional)

Whisk the miso, mayonnaise, sugar, lemon zest, and white pepper (if desired) in a bowl until smooth. (If the miso is particularly stiff, as some brands are, thin it a bit with 1 to 2 tablespoons of warm water, sake, or mirin.)
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