Ingredients
Units
Scale
- 2 1/4 lbs. of salmon filet
- Fresh scallions, chopped
- Sesame seeds for garnish
For the Miso Marinade:
- 2 tbs. miso paste
- 1 tbs. apple cider vinegar
- 2 tsp. sesame oil
- 1 tbs. soy sauce
- 2 tbs. white wine
- 1-inch piece of fresh ginger, grated
- 2-3 garlic cloves, grated
- 1/2 tsp. sugar
- 1/2 tsp. Korean red pepper flakes
- 1/4 tsp. coarse black pepper
Instructions
- Combine all of the ingredients for the marinade in a small bowl and mix.
- Place the salmon in a large bowl and rub the marinade into the salmon on all sides.
- Refrigerate for at least one hour or up to overnight.
- Heat a large cast iron frying pan and place the salmon skin side down in the pan.
- Top with the sliced scallions and cover with another pan.
- Cook until the salmon feels slightly resistant but firm when pressed gently. Salmon should be firm but still moist, not dry. This process should take about 8 - 12 minutes, depending on the thickness and size of the fish being cooked. The fish should easily flake when done.
- Let the fish rest for a few minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Dish
