Skillet Miso Honey Salmon
A delightful dish that combines savory, sweet, and umami flavors in a quick and easy seafood dinner.
Equipment
- 1 large skillet non-stick
- 1 whisk
- 1 mixing bowl
Ingredients
Salmon
- 4 salmon fillets
- Salt and pepper to taste
Miso Honey Glaze
- 2 tbsp white miso paste
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 clove garlic minced
Instructions
Preparation
- Pat the salmon fillets dry with paper towels and season with salt and pepper.
- In a small bowl, whisk together miso paste, honey, soy sauce, rice vinegar, and minced garlic until smooth.
Serving
- Heat the skillet over medium-high heat. Add oil and place salmon fillets skin-side down. Cook for 4-5 minutes until crispy, then flip, apply glaze, and cook another 3-4 minutes. Serve immediately.
Storage
- Allow salmon to cool to room temperature. Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave.
Notes
Pro Tips: Pat salmon dry for a better sear. Use a non-stick skillet to prevent sticking. Bring salmon to room temperature before cooking.
Ingredient Substitutions: Use maple syrup instead of honey for a different sweetness. Tamari can replace soy sauce for a gluten-free option.
How to Serve: Pair with jasmine rice or sautéed greens for a complete meal.
Storage & Freshness: Store leftovers in an airtight container in the fridge for up to 2 days.
Make-Ahead Tips: Prepare the glaze in advance and store in the refrigerator until ready to use.
Ingredient Substitutions: Use maple syrup instead of honey for a different sweetness. Tamari can replace soy sauce for a gluten-free option.
How to Serve: Pair with jasmine rice or sautéed greens for a complete meal.
Storage & Freshness: Store leftovers in an airtight container in the fridge for up to 2 days.
Make-Ahead Tips: Prepare the glaze in advance and store in the refrigerator until ready to use.