King Salmon, Lime Miso, Cilantro, Serrano Recipe

Pat the salmon fillets dry with paper towels. Score the skin lightly with 2–3 shallow diagonal cuts if the fillets have thick skin — this helps them lay flat while cooking.

In a medium bowl, whisk together 3 tbs white miso paste, 1.5 tbs light soy sauce, 3 tbs fresh lime juice, 1 tsp rice vinegar, 1 tsp neutral oil, 1 tsp honey (or sugar), 1 tsp lime zest, 1 tsp freshly ground black pepper and 1 tsp kosher salt until smooth and homogenous.

Reserve 1 tbs of the marinade for brushing while serving. Place the salmon in a shallow dish or zip-top bag and pour the remaining marinade over the fillets, rubbing it over the flesh and along the skin. Marinate in the refrigerator for 20–30 minutes (up to 1 hour). Do not marinate much longer because the acid will begin to cure the fish.

Remove the salmon from the refrigerator 10 minutes before cooking to take off the chill and let the marinade come slightly to room temperature.

Cook the salmon — pan-sear method

Heat a large nonstick or well-seasoned cast-iron skillet over medium-high heat until hot (about 2–3 minutes). Add 1 tsp neutral oil and swirl to coat. Pat excess marinade off the skin and flesh with a paper towel (too much dressing will burn). Place the salmon fillets skin-side down and press gently with a spatula for 15 seconds to ensure full skin contact. Cook skin-side down without moving for 4–5 minutes, until the skin is crisp and the salmon is cooked about two-thirds of the way up the sides. Flip and cook flesh-side for 45–90 seconds for medium-rare to medium (internal temp 120–125°F / 49–52°C for medium-rare, 125–130°F for medium). Remove to a plate and let rest 2–3 minutes. Alternatively, finish under a preheated 425°F / 220°C broiler for 1–2 minutes for a glaze effect.

If using oven-roast method: preheat oven to 425°F (220°C). Heat ovenproof skillet 2 minutes over medium-high, add oil, sear skin-side down 3 minutes, then transfer to oven and roast 6–8 minutes depending on thickness until internal temp reaches desired doneness. Rest 2–3 minutes.

Brush each fillet lightly with the reserved 1 tbs marinade right before serving for an extra hit of flavor.

While the salmon cooks (or up to several hours ahead), whisk together 2 tbs white miso paste and 3 tbs mayonnaise (or Greek yogurt) until smooth.

Add 2 tbs fresh lime juice, 0.5 tsp lime zest, 0.5 tsp caster sugar (or honey) and 0.5 tsp toasted sesame oil. Whisk to combine. If the sauce is too thick, thin with up to 2 tbs warm water, 1 tbs at a time, until you reach a pourable drizzle consistency.

Taste and adjust: add more lime for brightness, a pinch of salt for balance, or a touch more sugar if it’s too sharp. Keep chilled until ready to plate, or bring to room temperature for easier drizzling.

Finely chop the serrano chiles (remove seeds if you prefer milder heat). Finely chop or roughly chiffonade the cilantro leaves and combine in a bowl with 1 tbsp minced shallot.

Add 2 tbs fresh lime juice, 2 tbs extra-virgin olive oil, 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper. Stir to combine and let sit for 5–10 minutes to meld flavors. Taste and adjust seasoning. The relish should be bright, slightly spicy and herbaceous.

If you prefer a smoother relish, pulse the mixture briefly in a food processor (1–2 short pulses) — do not purée; you want a chunky texture.

Place a salmon fillet on each plate. Spoon or drizzle the lime-miso sauce over the top in a thin ribbon or dot pattern (about 1–1.5 tbs per fillet).

Top each fillet with 1–2 tbs serrano-cilantro relish. Garnish with a sprinkle of toasted sesame seeds, a few micro cilantro leaves (or reserved cilantro), and thin slices of serrano if using for extra heat.

Serve immediately with a lime wedge on the side for squeezing and extra miso-lime brightness.