Salmon fillets are a great protein option for weekday dinners because they do not require much effort to create simple flavour profiles and cooking time is minimal. This recipe brings together a glaze that calls upon unctuous umami from miso paste, rounded out with delicate tartness of rice wine vinegar and natural sweetness from the honey. I go the added step of searing the salmon skin side down before finishing in the oven’s broiler instead of just baking as I can’t resist crispy salmon skin, but if it is not your thing, then just use skinless salmon fillets.
Miso and Sesame Glazed Salmon 6 Steps
Preheat oven broiler to high.
In a small bowl combine the honey, rice wine vinegar, sesame oil, Dijon mustard, miso paste and soy sauce, mix until even (this may take a few minutes to incorporate the miso paste) and set aside.
On the stove top, preheat an oven proof skillet on medium-high heat. While the skillet is preheating, lightly season all sides of each salmon fillet with kosher salt and fresh cracked black pepper.
Once hot, add the canola oil to the skillet, then carefully place the salmon fillets skin side down into the skillet with the hot oil and sear the skin for 2 minutes.
After 2 minutes, flip the salmon over onto the adjacent flesh side (the seared salmon skin should now be facing the side of the pan). Spoon or brush the miso glaze over on the flesh side that is facing upwards of each salmon fillet and immediately place in the preheated oven on the middle rack to be broiled for 4-5 minutes until glaze has caramelized and salmon is cooked.
Remove from the oven, top each fillet and with a generous sprinkle of toasted sesame seeds and sliced scallions.