Grilled Salmon with Miso Sherry Sauce

Total time: 25 minutes


  • 2 salmon fillets, 6oz each (180gr each)
  • 1/4 cup (2oz, 60ml) sherry
  • 2 tbs light miso
  • 1 clove garlic, minced
  • 1 tbs minced fresh ginger
  • 1 tbs peanut butter
  • 2 tsp soy sauce


  • In small saucepan mix all ingredients except salmon
  • Gently heat, stirring, until peanut butter melts and sauce is hot.
  • Remove from heat. Put half of it in a shallow bowl and allow to cool, Keep the other half warm.
  • When ready to cook salmon, spoon the cooled sauce on top before putting the salmon on the grill.
  • Grill on indirect heat for 10 - 15 minutes, or until done. Keep the lid partially closed and do not turn.
  • To serve:
  • Put the warm sauce into small bowls and serve with the salmon.