Pan-Seared Salmon with Miso-Ginger Glaze
Succulent salmon fillets seared until crisp and glazed in a savory, umami-rich miso sauce.
Recipe Author
Riff Kitchen@riffkitchen
Japanese-inspiredDinnerFish
Pan-Seared Salmon with Miso-Ginger Glaze
Succulent salmon fillets seared until crisp and glazed in a savory, umami-rich miso sauce.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 10 prep · 10 cook
- 20 min
- servings
- 4
- effort
- Medium
Chef's note
The salty depth of miso perfectly cuts through the natural richness of the salmon for a balanced, high-protein meal.
Method
8 steps · tap one to tick it off
Tips
Whisk the miso smooth first. White miso clumps, and a lump will not dissolve in the few minutes the glaze spends in the pan. Loosen it with the soy sauce and mirin before adding the rest.
Leave the skin alone for 5 minutes. Salmon skin sticks until it has crisped and releases on its own. Moving it early tears the skin and leaves half of it on the pan.
Drop the heat as the glaze goes in. Miso, mirin and sugar scorch quickly. Keeping the pan at medium while you spoon the glaze over lets it reduce to a syrup instead of burning onto the pan.
Swaps
No mirin? Dry sherry, or rice vinegar with an extra pinch of sugar. Slightly sharper, so taste the glaze before it goes in.
No scallions? Finely sliced chives, or a scatter of toasted sesame seeds for crunch.
Storage
Fridge: 3 to 4 days in a sealed container. The skin softens overnight, so peel it off before reheating if you prefer.
Freezer: 2 to 3 months for best quality. The flesh comes back slightly drier and the skin soft.
Reheat: Covered in a 140°C oven with a splash of water, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Chef's note
The salty depth of miso perfectly cuts through the natural richness of the salmon for a balanced, high-protein meal.
Instructions
Follow the steps to perfection.
Tips
Whisk the miso smooth first. White miso clumps, and a lump will not dissolve in the few minutes the glaze spends in the pan. Loosen it with the soy sauce and mirin before adding the rest.
Leave the skin alone for 5 minutes. Salmon skin sticks until it has crisped and releases on its own. Moving it early tears the skin and leaves half of it on the pan.
Drop the heat as the glaze goes in. Miso, mirin and sugar scorch quickly. Keeping the pan at medium while you spoon the glaze over lets it reduce to a syrup instead of burning onto the pan.
Swaps
No mirin? Dry sherry, or rice vinegar with an extra pinch of sugar. Slightly sharper, so taste the glaze before it goes in.
No scallions? Finely sliced chives, or a scatter of toasted sesame seeds for crunch.
Storage
Fridge: 3 to 4 days in a sealed container. The skin softens overnight, so peel it off before reheating if you prefer.
Freezer: 2 to 3 months for best quality. The flesh comes back slightly drier and the skin soft.
Reheat: Covered in a 140°C oven with a splash of water, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix