Crispy-Skin Salmon With Miso-Honey Sauce
Ingredients
The sauce
-
2
Tbsp.
white miso
-
1
Tbsp.
vegetable oil
-
1
Tbsp.
unseasoned rice vinegar
-
1
Tbsp.
honey
-
1
Tbsp.
water
-
1
Tbsp.
sesame seeds
-
2
inches
fresh ginger
The salmon
-
4
pieces
skin-on salmon fillets (4–6 oz. each)
-
3
pieces
scallions
-
to taste
Kosher salt
Instructions
- Grate ginger and combine with miso, oil, vinegar, honey, and water in a bowl to make the sauce.
- Toast sesame seeds in a skillet until golden and fragrant.
- Trim and slice scallions.
- Season salmon fillets with salt and place skin side down in a cold cast-iron skillet.
- Heat the skillet and cook the salmon undisturbed for 5 minutes.
- Press down on the salmon to ensure skin contact with the pan and cook until mostly opaque and crispy, about 5 more minutes.
- Flip the fillets gently and remove from heat, cooking off-heat until just cooked through.
- Serve salmon on a platter with miso-honey sauce, topped with sesame seeds and scallions.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
20g
Total carbohydrates
10g
Total protein
30g
Sodium
600mg
Cholesterol
70mg
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