dinner · dairy-free
Pan-roasted salmon with miso and rice vinegar glaze
Crisp-skinned salmon brushed with a quick miso, vinegar and maple glaze while it is still hot.
- Time
- 30min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains soy and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Pat the fillets dry, check for pin bones and season with the salt. Heat the oil in a skillet over medium-high heat until it shimmers.
-
2
Lay the salmon in skin side down and press lightly for 15 seconds so it stays flat. Cook undisturbed for 5 to 7 minutes, until the skin releases and the colour has climbed halfway up the sides.
-
3
Flip the fillets, drop the heat to medium and cook until the thickest part reaches 145°F (63°C).
-
4
Mix the miso, rice vinegar and maple syrup with a teaspoon of water, and brush it over the hot fish.
