Serves 4
50 min
Miso-Ginger Marinated Salmon
Recipe GLPR844be30f01b42f
Pan-seared salmon fillets glazed with a savory-umami marinade of white miso, mirin, rice vinegar, soy sauce, fresh ginger, green onions, and sesame oil. This elegant Nordic-inspired dish is perfectly balanced with deep, complex flavors and delivers restaurant-quality results in under an hour.
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Ingredients
1/4 cup white miso
1/4 cup mirin
2 tablespoons unseasoned rice vinegar
3 tablespoons soy sauce
2 tablespoons minced green onions
1 1/2 tablespoons minced fresh ginger
2 teaspoons toasted sesame oil
4 salmon fillets, 6 to 8 ounces each
Salt to taste
Freshly ground pepper to taste
Directions
In a medium bowl, whisk together white miso, mirin, rice vinegar, soy sauce, green onions, fresh ginger, and sesame oil until well combined. The mixture should be smooth with a glossy appearance.
Pat the salmon fillets dry with paper towels and season lightly with salt and pepper on both sides.
Place salmon fillets in a shallow dish and pour the marinade over them, turning to coat evenly. Cover and refrigerate for 30 minutes, allowing the flavors to infuse.
Heat a large skillet over medium-high heat. Once hot, carefully remove salmon from the marinade (reserving the liquid) and place skin-side up in the skillet.
Sear the salmon for 4 to 5 minutes on the first side until the flesh turns opaque and begins to caramelize.
Flip the fillets and pour the reserved marinade over them. Continue cooking for 3 to 4 minutes more, or until the internal temperature reaches 145°F and the fish flakes easily with a fork.
Transfer salmon to serving plates and spoon the pan glaze over the top. Serve immediately while hot.
