Recipe Detail Page

Mirin (Japanese cooking wine) is available at supermarkets and Asian stores. Bring ¼ cup (60 mL) mirin to a boil in a medium pot over high heat. Boil for 1 minute. Remove from heat and whisk in 2 tsp (10 mL) white miso paste. Return pot to heat and add 1 cup (250 mL) BBQ sauce. Bring to a boil then reduce heat and simmer for 10 minutes or until flavours have developed. Season with salt and pepper. Serve with grilled or pan-fried salmon fillets.

Salmon: Heat 1 tbsp (15 mL) oil in a medium skillet over medium-high. Place two 6 to 8-oz(175 to 225‑g) salmon fillets, flesh-side down, into the oil. Cook for 2 to 3 minutes, or until salmon is golden and slightly crispy. Turn salmon and brush with Umami BBQ Sauce. Cover and cook until salmon is cooked, but still slightly pink in the centre, about 5 more minutes.