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!