What temperature should Charlie be for miso salmon?

200°C (390°F). About half a football of lumpwood charcoal is enough to hold that temperature, with the salmon and aubergine on baking trays on the cooking rack before they move directly onto the rack to finish.

Why does the aubergine go in before the salmon?

Aubergine takes longer to soften. It gets 10 minutes on its own, then the salmon joins it for a further 10 minutes, and both finish directly on the rack with the last of the marinade and the sesame seeds.

Can I use a different fish instead of salmon?

Yes. Cod or sea bass work equally well if you prefer a white fish. Coat the portions lightly in the cooled miso marinade and cook them the same way, alongside the aubergine.

What should I serve with miso salmon and aubergine?

Serve it with rice and the rest of the marinade heated through as a sauce. It is worth making extra marinade, as it doubles as the sauce at the table and keeps the whole plate tied together.

Outdoor Cooking & Charcoal Oven Recipes / Bake

Cooked in the Charlie Charcoal Oven

Miso Salmon with Miso Aubergine

Name: Miso Salmon with Miso Aubergine
Prep time: 20 min
Cook time: 30 min
Yield: 4
Cuisine: Japanese
Ingredients: 4 x salmon portions; 2 x aubergines; 3 tbsp miso paste; 1 tbsp sake; 3 tbsp caster sugar; 2 tbsp mirin; 4 tbsp groundnut oil; 2 tsp Sesame seeds

Sweet, savoury miso glaze coats salmon and aubergine, colouring at the edges in Charlie. The aubergine turns soft while the fish stays moist, with sesame seeds to finish. Two ingredients that welcome the same glaze, cooked in their own time.

Neil QuickCo-founder, Charlie Oven

Bake

Prep20 minutes

Cook30 minutes

Serves4

DifficultyMedium

Oven temperature200°C (390°F)

RackBaking trays for the salmon and aubergine on the Charlie Oven Cooking Rack

CharcoalAbout half a football of good quality lumpwood charcoal, enough to hold 200°C (390°F) for the 30 minute cook

Ingredients

4 x salmon portions
2 x aubergines
3 tbsp miso paste
1 tbsp sake
3 tbsp caster sugar
2 tbsp mirin
4 tbsp groundnut oil
2 tsp Sesame seeds

Equipment

Everything used in this recipe. Already have Charlie? Add the accessories in one go.

Charlie Charcoal Oven£5,950.00Choose your oven, Charlie Charcoal Oven
Charlie Oven Cooking Rack£280.00
Charlie Oven Tongs 55cm£40.00
Stag British Premium Lumpwood Charcoal£96.50

Method

Setting up Charlie

Light your charcoal and bring the oven up to 200°C (390°F)
Place the cooking rack inside and allow it to heat up
Place the aubergine halves on a baking tray on the rack first as they need longer to cook
Add the salmon tray alongside after 10 minutes

Add the mirin, sake, sugar and miso to a pan and cook over medium heat for 5 minutes until all the sugar is dissolved and the marinade starts to bubble. Leave to cool.
Slice the aubergines in half. Score the aubergine diagonally with a knife to create diamond-shaped cuts. Be careful not to pierce the skin all the way through.
Put a tablespoon of oil on each aubergine half, making sure to work the oil into the flesh for even cooking.
Once the marinade has cooled, coat the salmon portions lightly in the marinade and place them on a baking tray.
Place the aubergines on a separate baking tray and, using a brush, lightly coat the flesh side with the marinade.
Place the aubergines in the Charlie Oven at 200°C (390°F) and cook for 10 minutes.
After 10 minutes, add the salmon tray to the oven and cook both for a further 10 minutes.
Remove the salmon and aubergines from their baking trays directly onto the cooking rack, coat them with the remaining marinade and top with sesame seeds. Cook for a final 10 minutes.
Serve with rice and the rest of the marinade heated through as a sauce.

Tips

Make extra marinade: it doubles as a sauce for serving
Score the aubergines deeply but do not pierce through the skin so they hold their shape
The miso caramelises beautifully in the Charlie Oven heat giving a gorgeous charred finish
This works equally well with cod or sea bass if you prefer a white fish

More recipes

The cook

Neil Quick

Co-founder, Charlie Oven

Neil Quick is co-founder of Charlie Oven and happiest when he’s cooking over charcoal. He loves trying new ideas, feeding a crowd and making the kind of food everyone wants to tuck into.

More recipes by Neil Quick

Frequently asked questions

What temperature should Charlie be for miso salmon?

200°C (390°F). About half a football of lumpwood charcoal is enough to hold that temperature, with the salmon and aubergine on baking trays on the cooking rack before they move directly onto the rack to finish.
Why does the aubergine go in before the salmon?

Aubergine takes longer to soften. It gets 10 minutes on its own, then the salmon joins it for a further 10 minutes, and both finish directly on the rack with the last of the marinade and the sesame seeds.
Can I use a different fish instead of salmon?

Yes. Cod or sea bass work equally well if you prefer a white fish. Coat the portions lightly in the cooled miso marinade and cook them the same way, alongside the aubergine.
What should I serve with miso salmon and aubergine?

Serve it with rice and the rest of the marinade heated through as a sauce. It is worth making extra marinade, as it doubles as the sauce at the table and keeps the whole plate tied together.