Chef Jamie Gwen’s Miso Salmon in Parchment
Need dinner plans? We’ve got you covered. Twin Eagles Partner, Chef Jamie Gwen, uses her Twin Eagles Outdoor Gas Grill to whip up this simple recipe for miso salmon. This salmon is packed with flavor and comes together in just 20 minutes!
1/4 cup brown sugar, packed
2 tablespoons soy sauce
2 tablespoons hot water
3 tablespoons white miso
Sugar snap peas
4 6-ounce salmon fillets
Preheat your Twin Eagles Grill to high heat.
In a mixing bowl combine the brown sugar, soy sauce, hot water and miso, and whisk until smooth.
Cut four large pieces of parchment paper, fold each in half to crease and then lay flat. On the right side of the crease, lay a handful of sugar snap peas. Place a piece of salmon on top of the sugar snaps. Repeat using the remaining parchment paper, snap peas and salmon. Spoon the miso mixture evenly over each piece of salmon. Fold the open side of the parchment paper, making overlapping creases, to create a sealed packet.
Place the packets on the warming rack of your Twin Eagles Grill and close the lid. Grill until the salmon is just cooked through, about 15 minutes for 1-inch thick salmon fillets.