Seared Salmon Recipe

Prep salmon

Pat salmon fillets very dry with paper towels. Season both sides and the skin lightly with kosher salt and freshly ground black pepper. Let sit at room temperature while you prepare other components (10 minutes).

Sear

Heat a large nonstick or stainless steel skillet over medium-high heat until hot. Add 2 tbs neutral oil and swirl to coat. Place salmon fillets skin-side down, pressing gently with a spatula for 10 seconds to ensure even contact. Cook skin-side down without moving for 4–5 minutes, until skin is deep golden and crisp and the fish is about two-thirds cooked up the side.

Flip and glaze

Flip fillets and reduce heat to medium. Spoon 1–2 tbs of miso glaze over each fillet (reserve extra for plating). Cook 1–2 minutes more, spooning glaze over the top until the salmon reaches an internal temperature of 125–130°F (51–54°C) for medium-rare to medium (or cook to desired doneness). Remove from pan and let rest 2 minutes before serving.

Make glaze: In a small bowl or saucepan, whisk together white miso paste, mirin, soy sauce, rice vinegar, honey (or maple), grated ginger, minced garlic and 2 tbs water until smooth. Warm gently in a small saucepan over low heat for 1–2 minutes just to meld flavors and loosen the glaze; do not boil. If glaze is too thick, add up to 1 tbs more water. Taste and adjust balance (a touch more honey if too salty, a splash of mirin if too sweet). Keep 2 tbs reserved for serving.

Toast farro: Place a medium saucepan over medium heat. Add 1 tbs olive oil and the pearled farro. Toast, stirring frequently, until fragrant and edges become lightly golden, about 3–4 minutes.

Sauté shallot: Add the minced shallot to the pan and cook 1–2 minutes until softened and translucent, stirring so it doesn't brown excessively.

Cook farro: Add 2 1/4 cups stock (or water) and 3/4 tsp kosher salt. Bring to a simmer, reduce heat to low, cover, and cook until tender but slightly chewy, about 12–15 minutes for pearled farro (times vary by type). If liquid is absorbed before farro is done, add a splash more hot water and continue cooking.

Finish farro: Remove from heat, stir in 1 tsp unsalted butter, lemon zest, and 1/4 tsp black pepper. Adjust seasoning with salt and keep warm. Fluff with fork before plating.

Blanch (optional for bright green): Bring a pot of salted water to a boil. Add broccolini and cook 30–45 seconds until bright green and slightly tender. Immediately plunge into an ice bath; drain and pat dry. (If short on time, skip blanching and proceed to pan-roast.)

Pan-roast: Heat a large skillet over medium-high heat. Add 1 tbs olive oil. Add broccolini in a single layer, season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Cook, tossing occasionally, until stems are tender-crisp and tips are lightly charred, about 4–6 minutes. Squeeze a lemon wedge over broccolini just before removing from pan.

Plate: Spoon a bed of toasted farro onto each plate. Arrange 3 broccolini stalks alongside. Place a seared salmon fillet on top of the farro or beside it, skin-side up for crunch.

Glaze & garnish: Brush or spoon the reserved miso glaze over the top of each salmon fillet. Scatter toasted sesame seeds and sliced scallions over the salmon and farro. Serve with remaining lemon wedge on the side.

Serve immediately while salmon is warm and skin is crisp.