If you have 20 minutes, then you have plenty of time to prepare this mustard-miso pan seared salmon. It’s easy to make, healthy, and so delicious. The salmon gets a perfectly crispy sear on both sides and it tastes so good with the flavorful mustard-miso sauce.

Mustard-Miso Pan Seared Salmon – Healthyish Foods

Red miso paste is largely made from fermented soybeans. While it comes in a variety of colors, this version has a deep umami flavor with tastes great in soups, glazes and braising liquids. Commonly used in Asian cooking, miso is a great way to enhance a variety of dishes.

Mustard-Miso Pan Seared Salmon – Healthyish Foods

For this mustard-miso pan seared salmon recipe, I recommended using low sodium soy sauce. Seeing how the red miso paste already has a salty flavor, you do not want to overpower the dish. Keep this in mind when you are seasoning your salmon too. A small amount of salt will go a long way in this recipe. I also highly recommend just a light coating of the glaze. This glaze has so much flavor that you do not need to add too much.

Mustard-Miso Pan Seared Salmon – Healthyish Foods

Serve this dish with a side of furikake seasoned rice, and a vegetable of your liking. I roasted some broccoli rabe with lemon and olive oil in the oven. You will see that this recipe comes together very quickly and is so delicious.

Looking for more salmon recipes? Try my BBQ salmon and kimchi tacos or my baked salmon with spicy creamy sauce.

Mustard-Miso Pan Seared Salmon – Healthyish Foods

Mustard-Miso Pan Seared Salmon

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Ingredients

Salmon:

  • 1 lb. salmon – deboned, I left the skin on
  • 1 tablespoon toasted sesame seeds

Miso-Mustard Sauce:

  • 1 tablespoon red miso paste
  • 1 tablespoon dijon mustard
  • 1 tablespoon rice vinegar
  • 2 tablespoons apricot fruit spread
  • 1 tablespoon honey
  • 2 teaspoons low sodium soy sauce
  • 1 tablespoon warm water , helps dissolve the miso and sugar in the honey

Equipment

  • 11-inch skillet

Instructions 

Prepare the mustard-miso sauce:

  • In a small bowl, combine the red miso, apricot spread, Dijon mustard, honey, rice vinegar, warm water, and low sodium soy sauce. Stir until well combined and smooth. I used a hand mixer to make sure it was well combined. Set aside.

Prepare the salmon:

  • Remove the salmon from the package. Make sure it is deboned.
  • Pat the salmon dry using paper towel.
  • Score the skin with a knife to prevent it from buckling in the pan.
  • Season the filet with a pinch of salt. Just a small amount because the red miso carries a very salty flavor.
  • Heat an 11-inch skillet over medium high heat.
  • Once the pan is hot, you’ll drizzle the salmon with olive oil right before you add it to the pan. Meat side down.
  • Sear for 5-6 minutes before turning. If the salmon is getting too dark, reduce the heat.
  • Sear for another 5-6 minutes skin side down.
    This will give you a medium to medium-well temperature on your salmon. This also will vary based on the thickness of your salmon fillets.
  • Once the salmon is almost done, gently brush a light coating of the mustard-miso glaze on the salmon.
  • Once the salmon is cooked to your liking, remove it from the pan.
  • Dust the glazed salmon with toasted sesame seeds.
  • Serve warm and enjoy!