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Mustard-Miso Pan Seared Salmon – Healthyish Foods

Mustard-Miso Pan Seared Salmon

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  • 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


  • 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. 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!