Directions
- Whisk together Maple Miso ingredients and set in a pan/bowl large enough to fit salmon fillets.
- Set salmon fillets in sauce for 15 min.
- Heat pan. Add enough olive oil to just coat the bottom of pan.
- Lay salmon SKIN side down into pan. Cook salmon, without moving it, until skin starts to crisp (7-10 minutes).
- Flip, cook until flesh side browns, about 3 minutes while brushing with maple miso sauce.
- When cooked to desired doneness, remove from heat.
- *To make a glaze/sauce pour the remaining maple miso sauce into a small saucepan and bring to a boil over high heat.
- Cook for 5-6 minutes or until reduced enough to drizzle over plated salmon.
Recipe Note
TIPS:
WHEN COOKING SALMON WITH THE SKIN ON, SLICE A FEW SLITS IN THE SKIN TO HELP THE SKIN GET CRISPY. BE CAREFUL NOT TO CUT THROUGH THE MEAT OF THE FISH AS THIS CAN CAUSE IT TO COOK TOO QUICKLY AND DRY OUT. SALMON WITH SKIN RETAINS MORE FLAVOR AND IS ALWAYS MY PREFERENCE.
COOK SKIN SIDE DOWN FIRST. IF YOU DO NOT WANT TO LEAVE SKIN ON IT WILL LIFT OFF EASY AFTER SEARING.
A CAST-IRON PAN IS PREFERABLE OVER A NON-STICK PAN, CREATING GOOD BROWNING AND CRISP ON THE OUTSIDE WITH SOFT, TENDER FLESH ON THE INSIDE.
DO NOT CROWD YOUR FRYING PAN, A CROWDED PAN DOES NOT ALLOW FOR STEAM (MOISTURE) TO ESCAPE.
LET SALMON SIT OUT OF THE REFRIGERATOR FOR 15 MINUTES BEFORE SEARING. COLD FISH IN A HOT PAN WILL COOK UNEVENLY.
HEAT YOUR PAN, THEN ADD OIL TO HEAT. ADD YOUR FISH WHEN OIL IS HOT.
