Crispy Miso Salmon Six Ways
This recipe provides six ways to prepare crispy miso salmon, perfect for a versatile and flavorful meal. Each method ensures a delicious and perfectly cooked salmon fillet with a savory miso glaze.
Equipment
- medium bowl
- shallow dish or Ziploc bag
- paper towels
- non-stick or cast-iron skillet (for pan-searing)
- wire rack
- baking sheet
- air fryer
- grill
- kitchen torch
Ingredients
Main Ingredients
- 4 Salmon Fillets about 6 oz each, skin-on or skin-off
- 1/4 cup White Miso Paste Shiro Miso
- 2 tablespoons Mirin
- 1 tablespoon Sake optional, or dry white wine
- 1 tablespoon Soy Sauce or Tamari for gluten-free
- 1 tablespoon Brown Sugar
- 1 teaspoon Fresh Ginger grated
- 1 clove Garlic optional, minced
- 1 teaspoon Sesame Oil
- 1-2 tablespoons Cooking Oil high smoke point oil like avocado, grapeseed, or canola oil
Instructions
Miso Marinade
- In a medium bowl, whisk together miso paste, mirin, sake (if using), soy sauce, brown sugar, grated ginger, minced garlic (if using), and sesame oil until smooth.
- Pat salmon fillets dry, then place them in a shallow dish or Ziploc bag and pour the marinade over them, ensuring all surfaces are coated.
- Marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
Cooking
- For crispy salmon, choose one of the following methods: pan-sear, oven-bake, air fry, broil, grill, or torch-finish.
- Pan-searing: Heat oil in a non-stick or cast-iron skillet over medium-high heat, sear skin-side down until crispy, then flip and cook through.
- Oven-baking: Bake at 400-425°F (200-220°C) with a final broil, on a wire rack over a baking sheet.
- Air frying: Cook at 375-400°F (190-200°C) until crispy and cooked through.
- Broiling: Broil directly under the heating element, watching carefully.
- Grilling: Use a hot, clean grill, cooking skin-side down first.
- Torch-finishing: Cook salmon mostly through by another method, then use a kitchen torch to crisp the skin/surface.
Serving
- Once cooked, let the salmon rest for a minute or two before serving.
Notes
For an extra crispy skin when pan-searing, ensure the skin is very dry before placing it in the hot pan. Serve with steamed vegetables or rice for a complete meal.