Ingredients
- 1 2 inch piece of fresh ginger skinned and grated
- 2 tbsp white miso
- 2 tbsp unsalted butter softened
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp sesame seeds
- 2 scallions trimmed and cut into thin rounds
- 2 lbs skin-on salmon fillets cut into 8 ounce portions
- salt and freshly ground pepper to taste
Instructions
Honey-Miso Sauce
- Place grated fresh ginger into a small bowl. Add miso, butter, rice vinegar, and honey. Whisk well to combine and set aside.
Salmon
- Heat a small skillet over medium. Toast the sesame seeds, tossing frequently, until seeds are a light golden color and slightly fragrant, about 2 minutes. Set aside.
- Lightly season the salmon fillets on both sides with salt and pepper. Place pieces skin side down in a cold—as in not preheated; cast-iron skillet. Heat skillet over medium and let the salmon cook for about 4 minutes.
- Press down lightly on flesh to ensure all parts of the skin are making contact with the pan. You should see opacity at least halfway up the flesh side. Continue to cook skin side down until fish is mostly opaque and skin is crispy, about 5 minutes longer. If the skin is still sticking to the pan, don't panic, you'll know that it's ready to flip when it releases on its own.
- Gently flip the fillets, then remove the pan from the heat. Continue to cook off-heat (the pan will still be plenty hot) until flesh is just cooked through, about 1 minute longer depending on fish thickness. You can use a fork to flake the fish slightly to check for doneness; you're looking for the inside to be still a little pink and translucent.
- Spoon miso-honey sauce onto four plates. Place salmon fillets skin side up on top of the sauce. Sprinkle with toasted sesame seeds and scallions.
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