Glazed Miso Salmon
Instructions
- 1
Pat salmon fillets dry with paper towels and cut into 4 equal portions (about 150g each).
- 2
In a small bowl, whisk together miso paste, mirin, sake, honey, soy sauce, sesame oil, grated ginger, and minced garlic until smooth.
- 3
Place salmon fillets in a shallow dish and pour half of the miso marinade over them. Reserve the other half for glazing. Let marinate for 30 minutes at room temperature or up to 2 hours refrigerated.
- 4
Heat vegetable oil in a large non-stick pan over medium-high heat. Remove salmon from marinade (discard used marinade) and place skin-side up in the pan.
- 5
Cook for 3-4 minutes until golden brown, then carefully flip the fillets.
- 6
Cook for another 3-4 minutes, then reduce heat to medium-low.
- 7
Brush the reserved miso glaze over the salmon and cook for an additional 2-3 minutes until the glaze caramelizes and salmon is cooked through but still moist in the center.
- 8
Transfer to serving plates and garnish with sliced green onions and sesame seeds.
- 9
Serve immediately with steamed rice and vegetables.
Chef's Note
"The key to perfect miso salmon is not overcooking it - the center should still be slightly pink and moist. If you prefer a stronger umami flavor, use red miso instead of white miso, but reduce the amount slightly as it's more intense."
