1tablespoonwhite miso paste, (found near tofu in most grocery stores)
1 1/2tablespoonsoil
1/2teaspoonhoney
2teaspoonssoy sauce
1teaspoonfresh ginger or 1/2'' piece ginger, grated, (see above for my favorite ginger puree)
1garlic clove, crushed (you can also omit and it's still delicious- I've done with and without)
1/2teaspoonsesame oil
1 1/2poundsfresh Atlantic salmon, (the general rule of thumb is 4-5 ounces/person)
1-2tablespoonssesame seeds, black or white (or both)
Instructions
Preheat oven to 400.
In a small bowl, whisk all ingredients except salmon and sesame seeds.
Stovetop to Oven Method:
This method really helps caramelize the glaze, but does take an extra moment. The oven method is more hands-off. Brush some of the marinade on the top of the salmon (about 1/3 of the marinade).
Heat a cast iron skillet (or something that can go in the oven ideally, otherwise just transfer it to a baking sheet when putting it in the oven) over medium heat and add in enough grape seed oil/butter to coat bottom of pan. Once pan is hot, add salmon skin side up. It should sizzle immediately.
When pan searing, don’t move salmon- just let it sit and brown for about 3 minutes, until you see the bottom becoming pink. Flip the salmon over and brush more marinade onto the salmon.
Place in oven until it the inside registers 115-20 degrees, about 5-7 minutes for 5 ounce fillets (and 10 minutes for larger ones). The salmon should flake off easily and be opaque and pink (also it will continue to cook to about 140ish while resting so don’t worry if temperature increases a bit).
Brush remaining miso glaze on top of salmon one more time and top with sesame seeds. Serve.
Oven Method:
Place salmon onto a parchment lined baking sheet. Season lightly with salt and brush about 1/2 of the marinade on top. Feel free to add a side of asparagus onto the baking sheet and use the leftover marinade on them (as well as a small bit of oil).
Bake until salmon registers 115-120 degrees, about 13-15 minutes.