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pan seared soy ginger salmon sprinkled with scallions, toasted sesame seeds and crispy salmon skin slivers with caramelized shallot halves resting on top

Easy 6-Minute Pan-Seared Ginger Miso Salmon

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  • Author: Kelly
  • Total Time: 30 minutes
  • Yield: 2 to 3 servings depending on the hunger level
  • Diet: Low Calorie


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. 


  • 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)


  1. 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. 
  2. 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. 
  3. 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.
  4. 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. 
  5. 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.  
  6. 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 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


  • Serving Size: 4 ounce serving
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