Grilled Salmon with Lotus Root and Ginger-Miso Glaze
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you've spent all day cooking. The salmon gets a beautiful glaze from white miso and ginger that's simultaneously savory, tangy, and slightly sweet, while the lotus root adds a lovely tender crunch on the side. Lotus root is packed with vitamin C and fiber, making this dish as nourishing as it is delicious. Best of all, with just twenty minutes of prep, you'll have an elegant meal on the table that feels special enough for guests but simple enough for a Tuesday night.
Ella x
Ingredients
- 4salmon fillets(6 oz each, skin-on)
- 1 mediumfresh lotus root(peeled and thinly sliced)
- 3 tablespoonswhite miso paste
- 2 tablespoonsfresh ginger(minced)
- 2 tablespoonsrice vinegar
- 1 tablespoonhoney
- 3 tablespoonssesame oil
- 2 tablespoonsvegetable oil(for grilling)
- 1 tablespoonsoy sauce
- 1 tablespoonlime juice
- 2green onions(sliced for garnish)
- 1 tablespoonsesame seeds(white and black mixed)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
Detail level
Instructions
- 1
Whisk together white miso paste, minced ginger, rice vinegar, honey, 1 tablespoon sesame oil, soy sauce, and lime juice in a small bowl until smooth. Set the glaze aside.
Tip: Make the glaze up to 2 hours ahead and refrigerate for deeper flavor development.
- 2
Pat salmon fillets dry with paper towels and season both sides generously with sea salt and black pepper. Let sit for 5 minutes to allow the seasoning to penetrate.
Tip: Dry salmon ensures better browning and a crispy skin when grilled.
- 3
Peel the lotus root and immediately slice into thin rounds, about 1/8-inch thick. Toss with 1 tablespoon sesame oil and season lightly with salt and pepper.
Tip: Work quickly with lotus root as it can discolor; toss with oil immediately after slicing.
- 4
Heat your grill to medium-high heat and lightly oil the grates with vegetable oil. Place salmon skin-side down and grill for 12-14 minutes without moving, until the skin is crispy and flesh is cooked through.
Tip: Avoid flipping the salmon; cooking skin-side down ensures even cooking and maximum crisping.
- 5
While salmon grills, heat a cast-iron skillet over medium-high heat with remaining 1 tablespoon sesame oil. Working in batches, pan-sear lotus root slices for 2-3 minutes per side until golden and tender.
Tip: Don't overcrowd the pan; crispy lotus roots need space for even cooking.
- 6
During the last 2 minutes of salmon cooking, brush generously with the ginger-miso glaze on the flesh side, allowing it to caramelize slightly.
Tip: Add glaze near the end of cooking to prevent burning while developing a glossy finish.
- 7
Transfer grilled salmon to serving plates and arrange the lotus root chips alongside. Drizzle any remaining glaze around the plate.
Tip: Keep the salmon skin-side up for an attractive presentation.
- 8
Garnish each plate with sliced green onions and a sprinkle of mixed sesame seeds. Serve immediately while the salmon and lotus root are still warm.
Tip: The contrast between warm salmon and crispy lotus root is best enjoyed right off the grill.
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