00:002 to the night 10 minutes life-changing miso glazed salmon sounds impossible,
00:03but one of my readers swears it's the best salmon of my life.
00:07The trick?
00:07Heat of glazing that caramelizes without burning.
00:10Let's start searing those fillets.
00:13For a printable version of this recipe, visit my website.
00:16Just google miso glazed salmon so that you'd find me.
00:19In a small bowl, add one tablespoon of arse miso.
00:23That's yellow miso in English, the balanced blend.
00:26If you can't find it, mix equal parts red and white miso to create your own blend.
00:32Along with one tablespoon of sake, one teaspoon of grated fresh garlic,
00:38one teaspoon of Japanese soy sauce, and one teaspoon of light brown sugar.
00:43Whisk until it's completely smooth with no lumps of miso or undissolved sugar,
00:48because those bits burn faster and taste uneven.
00:52If it looks too thick and pasty, add one to two teaspoons of water,
00:57and keep whisking until it glows like warm honey.
01:01For the sake, dry sherry or white wine works fine as a substitute.
01:06For an alcohol-free option, just swap in an equal amount of water.
01:11Set your frying pan over medium-high heat and let it warm up.
01:15While it heats, grab your salmon fillets.
01:19I'm gonna cut into two today, but this sauce can be stretched to three fillets.
01:25You can use any salmon you like here. Atlantic salmon gives you a mellow battery bite,
01:29but if you want something leaner, reach for sockeye or coho.
01:33And if salmon sold out or the price makes you wince, steelhead trout can be your substitute.
01:39Pat them completely dry on all sides with paper towels.
01:43Press, don't rub.
01:48Season both sides of the salmon lightly with salt.
01:57By the way, when I buy salmon a day ahead, I unwrap it right away, pat it dry,
02:01season lightly with salt. Loosely wrap it in paper towels, and refrigerate it in a covered container.
02:08It only takes 30 seconds, stops moisture buildup, tightens the flesh, and cuts your prep time the next day. Easy
02:16win.
02:17Then dust each filler in a thin, even coat of potato starch. If you're using cornstarch instead, that works too.
02:25Tap off the excess so you can actually see the fish underneath, not a white blanket of starch.
02:31Your pans should be nice and hot by now. Add one tablespoon of neutral cooking oil.
02:36Lay the salmon fillets skin side down and resist every urge to move them.
02:41Let them see skin side down for a full 3 minutes until the skin releases easily from the pan and
02:47looks golden crisp.
02:52Flip the fillets and cook flesh side for 1-2 minutes or until cooked through.
02:57Now, standard fillets work perfectly with this timing, but if you've scored thicker portions at the market,
03:04give the flesh side some extra time.
03:11And for those of you who have tall fillets like me today, quickly see the other two sides.
03:16This ensures even cooking and gives you the gorgeous all-round crust.
03:21Alright, the salmon's cooked. Grab a paper towel and carefully wipe off any excess oil from the pan,
03:28then turn off the heat completely.
03:31Using a pastry brush, paint the miso glaze over the top and size of it fillet in smooth, deliberate strokes.
03:38Flip the salmon and brush the other side, but go light on the skin or it'll turn overly salty.
03:45The residual heat from the pan gently warms the glaze into a glossy,
03:49lacquered finish without scorching those delicate sugars.
03:54Miso is notoriously quick to burn because of its sugar and protein content.
03:59Even a few extra seconds over direct heat can turn your glaze from glossy amber to bitter char.
04:05By turning off the flame first, you're using the pan's residual heat to
04:09safely melt and thicken the glaze into the fish. Think of it as painting with heat, not frying the sauce.
04:18Originally, this recipe called for spooning glaze over the top,
04:21but brushing distributes it way more evenly and looks so much cleaner on the plate.
04:27And if you don't have a pastry brush, the back of a spoon works just fine.
04:32Look at the scene. The glaze is clinging to every curve of the fish,
04:36catching the light like liquid amber.
04:41Today, I decided to serve it one-plate style alongside cooked rice and steamed broccoli.
04:48Plate the salmon on top of the rice, then sprinkle chopped green onions and sesame seeds over it.
04:55Finally, drizzle a little toasted sesame oil on top and you're done.
05:00If you pair it with reheated rice and bowl of miso soup,
05:03you've just pulled off a delicious and easy weeknight dinner on a Tuesday night.
05:09Want even more delicious recipes? Grab my free cookbook from the link in the description.
05:15Okay, let's go over the ingredients one more time. And if you're ready to cook,
05:19grab the written instructions by clicking the full recipe box with a picture
05:23that's about to pop up on your screen.
05:25That's a wrap. Head over to my website for full recipe on the screen.
05:29I've included extra tips and behind-the-scene details there.
05:33And if you love seafood, don't miss the playlist showing up now too.
05:37Thanks for watching and I can't wait to cook with you again soon.
05:40~~
05:40~~~
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