Seared Salmon with Miso Sauce

    20 minutes

    Salmon is pan fried to create a wonderful crust then left to cook through on a low heat. Serve with rice, the miso sauce and sprinkle of nori (seaweed).

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    Serves: 2 

    • 1 large salmon fillet, patted dry and cut into portions
    • salt and pepper, to taste
    • cornflour, as needed
    • 1 tablespoon oil
    • 1 tablespoon white miso paste
    • 4 tablespoons water
    • 3 tablespoons mirin
    • 2 tablespoons Japanese soy sauce (tamari)
    • 2 tablespoons sake
    • 1 tablespoon ginger juice
    • 1/2 tablespoon sesame oil
    • 1 tablespoon cornflour, mixer with 2 tablespoons water
    • 1/2 sheet nori (roasted sushi seaweed), finely sliced

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Season the salmon with salt and pepper. Let sit for 10 minutes then lightly cover in cornflour.
    2. Heat a large frying pan with 1 tablespoon oil over high heat. Sear the salmon then reduce the heat to medium-low. Continue to cook until the salmon is 90% done; about 5-6 minutes total. Transfer to a serving dish and sprinkle with sesame seeds.
    3. Heat the same frying pan with 1 tablespoon oil over high heat. Stir in the white miso paste, water, mirin, Japanese soy sauce, sake, ginger juice, sesame oil and cornflour slurry.
    4. Stir and simmer until the sauce has thickened; about 2-3 minutes. Pour over the salmon and garnish with seaweed.


    White miso paste, mirin, tamari and sake can be purchased in Asian speciality shops.

    Ginger Juice

    Ginger juice can be made by finely cutting fresh ginger or blending in a food processor. Place the cut ginger into a cloth and squeeze out the juice.

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