This Pan-Seared Soy Ginger Miso Salmon marinates for just 20 minutes, but it packs a really big flavor punch thanks to some of our favorite Asian pantry staples. This is a fresh, bright take on cooking salmon at home and it’s full of texture in every bite — from sliced crispy skin slivers, toasted sesame seeds, and scallions topping it all off, and it’s ready in just 6 minutes. A simple, healthy way to enjoy salmon any night of the week that’s really hard to beat.
Pan-searing Salmon Filets is Easy — Below are a Few Helpful Techniques
Pan-searing salmon filets and getting a really crispy skin can seem a bit daunting for anyone who’s never cooked salmon this way before. But it’s actually pretty easy with just a few helpful tips.
- Use a well-seasoned cast-iron grill pan or non-stick pan. A heavy-bottomed well-seasoned cast-iron skillet is my go-to when cooking salmon filets on the stovetop. If you’re experienced at cooking fish, you can use a good stainless steel pan as well, but for most people, a non-stick or well-seasoned cast-iron skillet that allows for an easy release of the fish is usually a safer bet.
- Remove the scales with a serrated paring knife While not 100% necessary, removing the scales from salmon takes one minute using a serrated paring knife and will never leave you with scales getting stuck between your teeth. It’s up to you, but I like to take the extra step when I plan on eating the skin.
- Wash and pat dry the salmon filets before marinating and/or seasoning. Pat the salmon completely dry after a quick rinse. If working with a whole side of salmon (as I have for this recipe), marinate the whole side before cutting it. After it’s marinated, pat the entire side dry once more. If you don’t dry. the salmon, the skin will not crisp up and the marinade will splatter the entire time you’re cooking it. Not fun.
- Season it from the inside out. When it’s time to season the salmon with salt (and pepper if using), you have the option to cut slits in the skin side in order to season the inside of the filets. This also keeps the skin from curling up while cooking resulting in super crispy skin. However if you don’t have a sharp enough knife, or simply want to skip this step, no problem. Instead, as soon as the filets hit the hot skillet, press down on each of them for several seconds to ensure the skin is in direct contact with the hot pan until it “sets” to keep them from curling up.
- Get the skillet smoking hot + don’t move the salmon once they hit the skillet. Allow the pan to get really hot before adding the oil and then the filets. add the steaks directly to the hot pan, and season the top sides. Don’t move the salmon for several minutes. If you move them around or flip them over too soon, you’ll miss out on getting a crispy crust.
- Set a timer for a little extra help. Setting a timer as soon as your salmon hits the pan helps you determine how long they’ll need to cook.
6-Minute Pan-Seared Soy Ginger Miso Salmon Ingredients
Even though this salmon doesn’t marinate for long, it packs a really big flavor punch using some of our favorite Asian pantry staples. This is a bright, fresh take on salmon that is also full of great texture from the sliced crispy skin, toasted sesame seeds, and scallions used to top it. Feel free to add a teaspoon of honey or sugar to sweeten it up just a bit (it’s also delicious).
- 1 pound salmon side or filets, rinsed and patted dry (500g)
- 1 tablespoon soy sauce (15g)
- 1 teaspoon light miso paste (6g)
- 1 teaspoon ponzu sauce (6g)
- 1/2 teaspoon Shaoxing wine (3g)
- 1/2 teaspoon superior light soy sauce *see notes if you don’t have this (3g)
- 1/8 teaspoon (about 4 drops) toasted sesame oil, or more to taste
- a squeeze of fresh lime juice, or more to taste (or lemon juice)
- 10 paper-thin slices of fresh ginger
- 4 scallions, whites cut in half (greens separated, thinly sliced)
- toasted sesame seeds, to taste
- kosher or sea salt to taste
- freshly cracked black pepper, if desired
- 1 tablespoon extra virgin olive oil (14g)
How to Make Perfect Pan-Seared Soy Ginger Miso Salmon in 6 Minutes
- Marinate the salmon. Wash and pat dry the side of salmon (or salmon filets) until completely dry and add it to a shallow dish. Add the soy sauce, Shaoxing wine, superior light soy sauce, ponzu sauce, miso, and sesame oil to a small bowl, whisk, taste, and squeeze a little fresh lime juice, adjust seasoning adding more lime juice as desired. Pour the marinade on top of the salmon evenly coating both sides. Turn the meat flesh side (orange side) down, cover, and marinate in the refrigerator for 20 minutes.
- Grill the scallions. Remove the green parts from the scallions and dice to use as garnish. Slice the white part of the scallions in half, rub them with a small amount of olive oil, season with salt and grill them on a medium-high preheated grill pan or in a cast-iron skillet for about 6 minutes total or until golden brown and soft, flipping them over occasionally to ensure even cooking.
- Pat the salmon dry + remove the scales from the skin (optional step). Pat the salmon completely dry. Remove the scales using a small serrated paring knife (or another sharp knife or fish scaler), and scrape off the scales by running the knife in the opposite direction of the scales. They should easily flake off. Wipe the salmon once more to remove any flaked-off loose scales and to ensure it’s completely dry before proceeding.
- Season the salmon. Cut slits (this step is optional) in the skin side of the salmon, and sprinkle each slit with sea salt to season the inside of the flesh.
- Cook the salmon. Heat 1 tablespoon of oil in a cast-iron skillet or another heavy-gauge pan over medium-high heat until the oil is shimmering and sizzling. Reduce the heat to medium and place the salmon (skin side in contact with the skillet). Season the tops with sea salt and black pepper and cook without moving the filets for 4 minutes. Turn off the heat and carefully flip the salmon over and cook for 2 more minutes, or until the desired doneness is reached, and remove to a platter. Remove the salmon skin (if desired) and cut it into slivers, set aside.
- Make a simple sauce and serve. Turn the heat back up to medium-high, add any remaining marinade sauce to the skillet and cook for a few minutes allowing it to reduce and become thicker. Once it becomes glossy and coats the back of a spoon, drizzle the sauce over the fish, and sprinkle with sesame seeds, scallions, and sliced crispy salmon skin. Top with grilled shallot halves and serve. Enjoy!
*If you don’t make slits in the skin, use a spatula to press down on the filets just after you’ve first added them to the skillet which will prevent the skins from curling.
**If you are keeping the crispy salmon skin on the filets to serve, do not serve the filets with the skin side down. Doing so will make that crispy skin soft. Instead, serve the crispy skin facing up so that it stays nice and crispy.
What to Serve with 6-Minute Pan-Seared Soy Ginger Miso Salmon Filets
Now that you’ve decided to make this easy pan-seared salmon filet recipe, you’ll need some other tasty pairings and sides to eat with it. Below are a few of our favorites to help inspire your next family dinner.
Let’s get started!
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Easy 6-Minute Pan-Seared Ginger Miso Salmon
- Total Time: 30 minutes
- Yield: 2 to 3 servings depending on the hunger level
- Diet: Low Calorie
Description
This Pan-Seared Soy Ginger Miso Salmon marinates for just 20 minutes, but it packs a really big flavor punch using some of our favorite Asian pantry staples. This is a fresh, bright take on salmon that’s also full of great texture in every bite from sliced crispy skin slivers, toasted sesame seeds, and scallions used to top it. This is a healthy and flavorful way to enjoy salmon any night of the week.
Ingredients
- 1 pound salmon side or filets, rinsed and patted dry (500g)
- 1 tablespoon soy sauce (15g)
- 1 teaspoon light miso paste (6g)
- 1 teaspoon ponzu sauce (6g)
- 1/2 teaspoon Shaoxing wine (3g)
- 1/2 teaspoon superior light soy sauce *see notes if you don’t have this (3g)
- 1/8 teaspoon (about 4 drops) toasted sesame oil, or more to taste
- a squeeze of fresh lime juice, or more to taste (or lemon juice)
- 10 paper-thin slices of fresh ginger
- 4 scallions, whites cut in half (greens separated, thinly sliced)
- toasted sesame seeds, to taste
- kosher or sea salt to taste
- freshly cracked black pepper, if desired
- 1 tablespoon extra virgin olive oil (14g)
Instructions
- Marinate the salmon. Wash and pat dry the side of salmon (or salmon filets) until completely dry and add it to a shallow dish. Add the soy sauce, Shaoxing wine, superior light soy sauce, ponzu sauce, miso, and sesame oil to a small bowl, whisk, taste, and squeeze a little fresh lime juice, adjust seasoning adding more lime juice as desired. Pour the marinade on top of the salmon evenly coating both sides. Turn the meat flesh side (orange side) down, cover, and marinate in the refrigerator for 20 minutes.
- Grill the scallions. Remove the green parts from the scallions and dice to use as garnish. Slice the white part of the scallions in half, rub them with a small amount of olive oil, season with salt and grill them on a medium-high preheated grill pan or in a cast-iron skillet for about 6 minutes total or until golden brown and soft, flipping them over occasionally to ensure even cooking.
- Pat the salmon dry + remove the scales from the skin (optional step). Pat the salmon completely dry. Remove the scales using a small serrated paring knife (or another sharp knife or fish scaler), and scrape off the scales by running the knife in the opposite direction of the scales. They should easily flake off. Wipe the salmon once more to remove any flaked-off loose scales and to ensure it’s completely dry before proceeding.
- Season the salmon. Cut slits (this step is optional) in the skin side of the salmon, and sprinkle each slit with sea salt to season the inside of the flesh.
- Cook the salmon. Heat 1 tablespoon of oil in a cast-iron skillet or another heavy-gauge pan over medium-high heat until the oil is shimmering and sizzling. Reduce the heat to medium and place the salmon (skin side in contact with the skillet). Season the tops with sea salt and black pepper and cook without moving the filets for 4 minutes. Turn off the heat and carefully flip the salmon over and cook for 2 more minutes, or until the desired doneness is reached, and remove to a platter. Remove the salmon skin (if desired) and cut it into slivers, set aside.
- Make a simple sauce and serve. Turn the heat back up to medium-high, add any remaining marinade sauce to the skillet and cook for a few minutes allowing it to reduce and become thicker. Once it becomes glossy and coats the back of a spoon, drizzle the sauce over the fish, and sprinkle with sesame seeds, scallions, and sliced crispy salmon skin. Top with grilled shallot halves and serve. Enjoy!
Notes
- If you don’t have superior light soy sauce (a household Chinese soy sauce that’s made from the first pressing of soybeans, is lighter in color, less sweet, and saltier than regular soy sauce) simply use the same amount of regular soy sauce such as Kikkoman brand.
- If you want a sweeter marinade, add 1 teaspoon (5g) of your favorite honey or sugar to the marinade.
- If your salmon filets are super thick, it may take up to 2 more minutes for them to cook. Just be sure to not overcook them.
- If you are keeping the crispy salmon skin on the filets to serve instead of slicing them into slivers, do not serve the filets with the skin side down (in contact with the plate). Doing so will make that crispy skin go very soft. Instead, serve the crispy skin facing up so that it stays nice and crispy.
- Prep Time: 4 minutes
- Marinate: 20 minutes
- Cook Time: 6 minutes
- Category: Fish + Seafood
- Method: Skillet
- Cuisine: Asian Inspired
Nutrition
- Serving Size: 4 ounce serving
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6-Minute Pan-Seared Soy Ginger Miso Salmon step-by-step recipe photos
