Home / Japanese-Fusion / Miso-Honey Glazed Crispy Salmon with Toasted Sesame Gremolata
Miso-Honey Glazed Crispy Salmon with Toasted Sesame Gremolata
Main Course

Miso-Honey Glazed Crispy Salmon with Toasted Sesame Gremolata

Experience the ultimate umami explosion with this Miso-Honey Glazed Crispy Salmon, a dish that masterfully bridges the gap between traditional Japanese depth and modern Western accessibility. This recipe centers on a succulent fillet featuring skin s...

⏱️

16 Min Prep

🔥

22 Min Cook

🍽️

3 Servings

🥗

Non-Vegetarian

Ingredients

  • 2 wild-caught salmon fillets
  • 2 tbsp white miso paste
  • 1 tbsp clover honey
  • 1 tbsp mirin
  • 1 tsp grated fresh ginger
  • 1/4 cup toasted sesame seeds
  • 1/4 cup chopped fresh cilantro
  • 1 clove minced garlic
  • 1 tbsp lemon zest
  • 2 tbsp avocado oil

Instructions

1
Begin by whisking together the white miso, honey, mirin, and grated ginger in a small bowl until a smooth glaze forms.
2
Pat the salmon fillets completely dry with a paper towel to ensure the skin crisps perfectly during the searing process.
3
Heat the avocado oil in a cast-iron skillet over medium-high heat until shimmering.
4
Place the salmon skin-side down and press gently; sear for 4 minutes until the skin is golden and crispy.
5
Flip the fillets and brush the top generously with the miso-honey glaze.
6
Continue to cook for another 2-3 minutes, allowing the sugars in the glaze to caramelize without burning.
7
In a separate small bowl, toss together the toasted sesame seeds, chopped cilantro, minced garlic, and lemon zest to create the vibrant gremolata.
8
Once the salmon is cooked to your preferred doneness, remove from the pan, sprinkle the aromatic gremolata over the glazed top, and serve immediately alongside steamed jasmine rice or charred bok choy.

Recipe Information

Cuisine
Japanese-Fusion
Course
Main Course
Diet
Non-Vegetarian
Total Time
38 mins

Recipe Time chart

Preparation Time

16 mins

Cooking Time

22 mins

Total Time

38 mins
#japanese-fusion #maincourse #non-vegetarian
Author

Master Chef

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