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)
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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