Miso Glazed Crispy-Skinned Salmon
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 2 salmon fillets, skin on
  • 3 tablespoons white miso
  • 3 tablespoons honey
  • 3 tablespoons mirin
  • 2 tablespoons soy sauce
  • 2 tablespoons grated ginger
  • 2 teaspoons neutral oil (like peanut or canola)
  • Thinly sliced scallions (optional for garnish)
  • Toasted sesame seeds (optional for garnish)
  • Limes (optional for garnish)
  1. Preheat broiler to high.
  2. In a small bowl, mix together the miso, honey, mirin, soy sauce, and ginger to form a thick sauce.
  3. If you've rinsed it, make sure the fish is dried well. Slather half the sauce on the exposed flesh of the fish, avoiding getting it on the skin. If you have time, marinate for 10-15 minutes. (If some sauce gets on the skin, just wipe it off a bit before putting it in the pan).
  4. Heat 2 teaspoons neutral oil in an ovenproof non-stick skillet on medium-high. Sear the fish, skin-side down, pressing the fish flat several times with a spatula so that it lies flush in the pan. Don't mash it to death, but you can use a bit of pressure here. Cook for three minutes, until the skin gets crispy.
  5. Spoon the remaining sauce over the flesh of the fish (try to avoid having it drip all over the pan so it doesn't get too smoky) and pop it under the broiler for 4-7 minutes, depending on the thickness of the filet and how well done you like it (I like salmon medium-rare and found that a 1½ inch thick fillet took 5 minutes).
  6. While broiling, watch the fish carefully (the honey burns easily). If it starts to get too dark, move it down farther, away from the broiler.
  7. Serve it skin side up, on steamed rice or rice noodles. Garnish with sliced scallions, sesame seeds and lime segments.
Recipe by Nerds with Knives at https://nerdswithknives.com/miso-glazed-crispy-skinned-salmon/