Charred Miso Glazed Salmon Recipe

Make the glaze

In a small bowl, whisk together white miso paste, mirin, soy sauce, rice vinegar, brown sugar, sesame oil, minced garlic, and grated ginger until smooth. Taste and adjust sweetness or saltiness as needed.

Marinate

Pat salmon fillets dry with paper towels. Place skin-side down on a plate and brush about half of the miso glaze evenly over the flesh. Let sit at room temperature 15 minutes to absorb flavors (or refrigerate up to 1 hour, uncovered, then bring to room temp 20 minutes before cooking). Reserve the remaining glaze.

Preheat pan and sear

Heat a large ovenproof skillet or cast-iron pan over medium-high heat until very hot. Add 1 tablespoon neutral oil and swirl. Place salmon fillets skin-side down and press gently for 10 seconds to ensure skin contact. Sear 3 to 4 minutes without moving until skin is crisp and browned.

Char and finish

Flip fillets and brush the tops with the reserved glaze. Turn heat to high for 30–60 seconds to caramelize the glaze and get a light char (watch carefully to avoid burning). If fillets are thicker than 1 inch or you prefer fully cooked through, transfer the pan to a 400°F (200°C) oven and roast 3–6 minutes until internal temperature reaches 125–130°F for medium-rare or 140°F for well-done.

Rest and garnish

Remove salmon to a warm plate and let rest 3 minutes. Sprinkle with sliced scallions and toasted sesame seeds. Serve with lemon wedges on the side.

Rinse the rice under cold water until water runs mostly clear to remove excess starch; drain well.

In a medium saucepan, melt butter (or heat oil) over medium heat. Add the sliced fresh ginger and cook, stirring, for 1 minute until fragrant but not browned.

Add the drained rice to the pan and stir to coat grains with butter and ginger for 30 seconds.

Add 2 1/4 cups water and 1 tsp kosher salt. Increase heat to high and bring to a boil. Once boiling, reduce heat to low, cover tightly, and simmer 15 minutes (for short-grain) or according to package instructions until water is absorbed and rice is tender.

Remove from heat and let rice sit, covered, for 10 minutes. Remove ginger slices (or leave small pieces if desired). Fluff rice with a fork, stir in sliced scallions for garnish, and keep warm until serving.

Prepare vegetables: trim broccoli into small florets, slice red pepper into thin strips, trim snap peas, julienne the carrot, and slice mushrooms. Mince the garlic and ginger.

Heat a large wok or heavy skillet over high heat until very hot. Add 2 teaspoons vegetable oil and swirl to coat.

Add minced garlic and ginger and stir for 10–15 seconds until fragrant (do not let burn).

Add broccoli and carrots first, stir-fry 1–2 minutes to start softening. Add bell pepper, snap peas, and mushrooms and continue stir-frying 2–3 minutes until vegetables are bright and crisp-tender. Total cook time should be 3–5 minutes to retain texture.

Add light soy sauce, oyster sauce (if using), rice vinegar, toasted sesame oil, salt, and black pepper. Toss to coat and heat through 30–60 seconds. Taste and adjust seasoning.

Turn off heat and transfer vegetables to a serving dish. Garnish with additional scallions or a drizzle of sesame oil if desired.