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–+ servings

Miso Glazed Salmon (Pan-fried)

Prep Time4 minutes
Cook Time6 minutes
Total Time10 minutes
Author Yuto Omura
Servings 3 servings

Ingredients 
 

Miso Glaze

Salmon

  • 300 g salmon fillets skin-on, typically 2-3 fillets, or trout
  • 2 pinches salt
  • 1 tbsp potato starch (katakuriko) or cornstarch
  • 1 tbsp cooking oil
  • finely chopped green onions
  • toasted sesame oil for finishing

Instructions 

  • Mix 1 tbsp yellow miso paste (awase), 1 tbsp sake, 1 tsp grated garlic, 1 tsp Japanese soy sauce (koikuchi shoyu) and 1 tsp light brown sugar in a small bowl until well combined.
    Miso sauce mixed in a bowl
  • Preheat a frying pan on a medium-high setting. While it preheats, wash 300 g salmon fillets with cold water and pat them dry with kitchen paper.
  • Sprinkle both sides of the salmon with 2 pinches salt and coat with 1 tbsp potato starch (katakuriko).
    Coating salmon fillets with potato starch
  • Once the pan is hot, add 1 tbsp cooking oil, place the salmon fillets in the pan with the skin side down and fry for 3 minutes.
    Salmon fillets frying in a pan
  • Flip and fry the other side for 2 minutes or until the salmon reaches an internal temperature of 52 °C °C (126 °F). (This may take a little longer for particularly thick fillets.) Use kitchen paper to wipe away excess oil.
    wiping excess oil out of a pan with kitchen paper
  • Turn off the heat and brush the miso all over the surface using a pastry brush. (If you don't have a brush, see next step.)
    brushing pan fried salmon fillets in a frying pan with miso glaze
  • If you don't have a pastry brush, pour the sauce into the pan and move the salmon around gently until both sides are evenly coated.
    Salmon fillets with miso glaze cooking in residual heat
  • Plate up, sprinkle with finely chopped green onions and serve with plain rice and miso soup. Enjoy!
    Miso glazed salmon on a long rectangular black plate with a wave design with rice and miso soup

Notes

This glaze is designed to be eaten with rice. The miso and soy sauce are intentionally bold to season each bite of plain steamed rice. If serving without rice, reduce both miso and soy sauce to 2 teaspoons each or less to prevent oversalting.
For thick or tall fillets, cook an extra minute on the flesh side and briefly sear the edges for even doneness.
Store cooked salmon in an airtight container in the fridge for up to 2 days. Let it cool completely before sealing.
Reheat gently in a covered skillet over low heat with a spoonful of water to create steam and prevent drying.
Serving ideas: Japanese Multi-Grain Rice, Mushroom Miso Soup, Salt-Boiled Edamame, Ginger Miso Soup