Mustard-Miso Pan Seared Salmon
If you have 20 minutes, then you have plenty of time to prepare this mustard-miso pan seared salmon recipe. It’s easy to make, healthy, and delicious. The salmon gets a perfectly crispy sear on both sides and it tastes so good with the flavorful mustard-miso sauce.
About this recipe
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.
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.
Serve this dish with a side of furikake seasoned rice, and a vegetable of your liking. I roasted some broccoli rabe with lemon, olive oil and salt in the oven. However, you can enjoy this salmon with bok choy or roasted brussel sprouts too. You will see that this recipe comes together very quickly and is so delicious.
This salmon recipe yields four light servings or two hearty servings. Make sure to let the salmon filet rest at room temperature for 15-20 minutes before pan searing. This will help the salmon to cook evenly without buckling in the hot pan.
Store any leftover salmon in an airtight container in the refrigerator for three to four days. You can enjoy any leftovers over a salad or tucked inside of a wrap with vegetables. Looking for more salmon recipes? Try my baked salmon with spicy creamy sauce or my creamy salmon salad. Both are nutrient dense recipes that the entire family will love.
Mustard-Miso Pan Seared Salmon
- 1 lb. Scottish salmon, deboned, skin on
- 1 tablespoon toasted sesame seeds, as garnish
- 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
- 11-inch skillet
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.
Prepare the salmon:
- Remove the salmon from the package. Make sure it is deboned.
- Pat the salmon dry using paper towel.
- 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 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!