Ingredients
- 1 tbsp fresh ginger grated
- 2 tbsp white miso
- 3 tbsp unsalted butter softened
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 1 tsp Shichimi Togarashi (red pepper mix) you can use an alternative to give a bit of a bite
- 3 tbsp sesame seeds toasted
- 3 scallions cut into thin rounds
- 1 lb skin-on salmon fillets cut into 8 ounce portions
- 3 tbsp olive oil
- salt and freshly ground pepper to taste
Instructions
Miso Sauce
- Place grated fresh ginger into a small bowl. Add miso, butter, rice vinegar, red pepper, and brown sugar. Whisk well to combine and set aside.
Salmon
- Heat a small nonstick 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. Heat olive oil in nonstick skillet. When pan is hot, place salmon portions into pan skin side down. 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.
- 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.
- Spoon miso butter onto plates. Place salmon fillets skin side up on top of the butter mixture. The hot fish will melt the butter mixture. Sprinkle with toasted sesame seeds and scallions.
Notes
The Japanese spice blend, Shichimi Togarashi is the perfect blend to use in this recipe, but if you can't find it you can use a dash of cayenne.
Tried this recipe?Let us know how it was!
You didn’t mention when to add the red pepper mix in the recipe. I didn’t get a sauce. It was more of a paste. So I decided to marinate the salmon with the “miso sauce.”
I didn’t have white miso. I used red miso. And I didn’t use softened butter. I melted the butter and added it when it cooled off. Was that why I got the paste rather than the sauce pictured in your recipe?
This chef’s wording should have been better (now corrected, thank you), it’s not a sauce, it’s a butter. The idea is that the hot salmon is placed on the butter mixture and melts. Normally, you would put the butter on top of the fish, however that would ruin that delicious crispy skin! The red pepper should have been added into the butter and has been corrected. Hopefully, yours tasted just as delicious!