Sesame-Crusted Salmon with Miso-Teriyaki Glaze and Scallion-Ginger Drizzle
Sesame-Crusted Miso Salmon with Scallion-Ginger Drizzle
Flaky salmon fillets coated in a crunchy layer of mixed sesame seeds, quickly pan-seared in a cast-iron skillet, then glazed with a sweet-savory miso-teriyaki sauce and finished with a bright scallion-ginger drizzle. Weeknight effort, restaurant finish.
Ingredients (serves 2)
• 2 salmon fillets, 6 oz / 170 g each, skin removed
• 2 Tbsp white sesame seeds + 2 Tbsp black sesame seeds
• 1 Tbsp all-purpose flour (helps the crust adhere)
• ¼ tsp salt + ⅛ tsp black pepper
• 1 Tbsp neutral oil (avocado or grapeseed)
Miso-teriyaki glaze
• 1 Tbsp white miso paste
• 1 Tbsp soy sauce
• 1 Tbsp mirin (or 1 Tbsp rice-vinegar + ½ tsp sugar)
• 1 Tbsp honey
Scallion-ginger drizzle
• 1 Tbsp finely minced scallion (green part)
• 1 tsp grated fresh ginger
• 1 tsp sesame oil
• 1 tsp fresh lime juice
Method
1. Prep salmon Pat the fillets dry. On a small plate, mix sesame seeds, flour, salt, and pepper. Press the top side of each fillet into the mixture to coat in an even crust.
2. Stir sauces Whisk miso-teriyaki glaze ingredients in a ramekin until smooth. In another ramekin, combine the drizzle ingredients; set aside.
3. Sear & crust Heat the oil in a cast-iron skillet over medium-high. Place salmon sesame-side down and sear ≈ 3 min until the seeds turn golden and form a crust. Flip carefully; cook another 2 – 3 min (internal temp 125 °F / 52 °C for medium).
4. Glaze Reduce heat to low, pour the miso-teriyaki glaze around the fish, and spoon it over for 30 seconds until glossy. Transfer fillets to plates, sesame-side up, and spoon any extra glaze from the pan on top.
5. Finish Drizzle with the scallion-ginger mixture and serve immediately with steamed rice or sautéed greens.
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#sesamecrustedsalmon #misoteriyaki #fishrecipes #cooklikeapro #100ebooks #weeknightgourmet #skilletmeals
Sesame-Crusted Salmon with Miso-Teriyaki Glaze and Scallion-Ginger Drizzle
Sesame-Crusted Miso Salmon with Scallion-Ginger Drizzle
Flaky salmon fillets coated in a crunchy layer of mixed sesame seeds, quickly pan-seared in a cast-iron skillet, then glazed with a sweet-savory miso-teriyaki sauce and finished with a bright scallion-ginger drizzle. Weeknight effort, restaurant finish.
Ingredients (serves 2)
• 2 salmon fillets, 6 oz / 170 g each, skin removed
• 2 Tbsp white sesame seeds + 2 Tbsp black sesame seeds
• 1 Tbsp all-purpose flour (helps the crust adhere)
• ¼ tsp salt + ⅛ tsp black pepper
• 1 Tbsp neutral oil (avocado or grapeseed)
Miso-teriyaki glaze
• 1 Tbsp white miso paste
• 1 Tbsp soy sauce
• 1 Tbsp mirin (or 1 Tbsp rice-vinegar + ½ tsp sugar)
• 1 Tbsp honey
Scallion-ginger drizzle
• 1 Tbsp finely minced scallion (green part)
• 1 tsp grated fresh ginger
• 1 tsp sesame oil
• 1 tsp fresh lime juice
Method
1. Prep salmon Pat the fillets dry. On a small plate, mix sesame seeds, flour, salt, and pepper. Press the top side of each fillet into the mixture to coat in an even crust.
2. Stir sauces Whisk miso-teriyaki glaze ingredients in a ramekin until smooth. In another ramekin, combine the drizzle ingredients; set aside.
3. Sear & crust Heat the oil in a cast-iron skillet over medium-high. Place salmon sesame-side down and sear ≈ 3 min until the seeds turn golden and form a crust. Flip carefully; cook another 2 – 3 min (internal temp 125 °F / 52 °C for medium).
4. Glaze Reduce heat to low, pour the miso-teriyaki glaze around the fish, and spoon it over for 30 seconds until glossy. Transfer fillets to plates, sesame-side up, and spoon any extra glaze from the pan on top.
5. Finish Drizzle with the scallion-ginger mixture and serve immediately with steamed rice or sautéed greens.
Hooked on flavor-packed seafood like this?
Comment FISH to grab the Fish eBook — 184 inspired recipes — for just $3.90 USD.
Or comment 100 to unlock our bundle of 100 eBooks (over 80 000 recipes) for only $5 USD.
#sesamecrustedsalmon #misoteriyaki #fishrecipes #cooklikeapro #100ebooks #weeknightgourmet #skilletmeals
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