Miso Ginger Salmon Steaks

These Miso Ginger Salmon Steaks are pan-seared with a savory glaze until nicely browned with crispy edges. This recipe comes together quickly and makes an easy weeknight dinner without a lot of prep.

Ingredient Notes

• Salmon steaks: Fillets work too. If your salmon has skin, leave it on if you like crispy skin.
• White miso: I use white miso because it’s milder than darker varieties.
• Coconut aminos: Soy sauce works too, but it will be saltier.
• Rice vinegar: Seasoned or unseasoned both work.

Grace

Miso Ginger Salmon Steaks

Pan-seared salmon steaks with a savory miso ginger glaze.

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Prep Time 10 minutes mins

Cook Time 13 minutes mins

Total Time 23 minutes mins

Servings: 2 servings

Course: Dinner, Lunch, Main Course

Cuisine: Asian American

Ingredients

  

Salmon

• 2 salmon steaks (about 8 ounces each)
• sea salt and black pepper, to taste

Miso Ginger Glaze

• 1 teaspoon extra virgin olive oil (or sesame oil)
• 1½ tablespoons white miso paste
• 1 tablespoon coconut aminos (or soy sauce)
• 1 tablespoon rice vinegar (seasoned)
• ¼ teaspoon honey or maple syrup (optional)
• 1 medium garlic clove, minced
• 1 teaspoon freshly grated ginger
• ¼ teaspoon mustard powder (Dijon or yellow mustard also works)
• 1 tablespoon water, plus more as needed

For Serving

• Sesame seeds
• Chopped fresh parsley

You’ll Need

• Cast iron skillet or oven-safe skillet
• Small bowl
• Whisk or fork
• Pastry brush

Instructions

 

1. In a small bowl, whisk together the olive oil, miso paste, coconut aminos, rice vinegar, honey (if using), garlic, ginger, mustard powder, and 1 tablespoon water until smooth. Add a little more water if needed so the glaze is easy to brush onto the salmon. Set aside about one-third of the glaze for later.
2. Pat the salmon steaks dry with paper towels and season with sea salt and black pepper. Brush the remaining glaze over both sides.
3. Heat a cast iron skillet over medium heat. Lightly oil the skillet if needed. Add the salmon and cook for 3 to 4 minutes, until nicely browned. Carefully flip and cook for another 3 to 4 minutes.
4. During the last minute of cooking, brush the salmon with the reserved glaze.
5. If your salmon steaks are very thick, transfer the skillet to a 400°F oven for another 3 to 5 minutes, or until cooked to your liking.

Notes

• The honey or maple syrup is optional. Coconut aminos already add some sweetness, so I don’t think the glaze needs much extra.
• Cooking time will depend on the thickness of your salmon steaks.
• Store leftover cooked salmon in an airtight container in the fridge.

Serving Ideas

Add to a macro bowl with greens, vegetables, rice, and sliced avocado. It also pairs well with Lemon Garlic Broccoli, Lemon Garlicky String Beans, or Cabbage Carrot Edamame Asian Slaw.