Miso Brûlée Salmon

Salmon is a forgiving fish—particularly for those new to cooking or still hesitant around it. Rather than working with a whole fish or one with bones, I recommend using salmon fillets for ease and control. It is, in many ways, a generous ingredient; even when slightly overcooked, it holds onto both flavor and texture with quiet reliability.

Ceramic plate was wheel-thrown and glazed by me.

This Miso Brûlée Salmon recipe was inspired by a commonly found salmon dish at Japanese restaurants, miso salmon, and my soft spot for crème brûlée. Where traditional recipes lean more heavily on miso, this iteration shifts toward brown sugar, allowing a deeper, more caramelized edge to come forward. The goal is not sweetness, but contrast: burnt sugar balanced by the savory weight of miso.

INGREDIENTS

a six-ounce salmon fillet, skinless

one tablespoon of brown sugar

two teaspoons of miso

one lime, juiced

one teaspoon of sesame oil

In a bowl, mix all the ingredients except the salmon. Lay the salmon flat in the bowl, cover, and refrigerate for about an hour. Take it out of the refrigerator about 10 minutes before you are ready to cook it.

Heat a nonstick frying pan over high heat. Once heated, place the salmon in the frying pan. Sear for about one minute, then reduce the heat to medium. Flip the fillet and cook for about two minutes. Gently pour the leftover marinade over the salmon fillet and flip once more. Let it cook for about two minutes as the sauce simmers.

Turn off the stove. Let it sit for about one minute before plating and serving. Bon appétit!

More recipes:

Penne Rigate alla Vodka

Oxtail Risotto

Korean Oxtail Soup

Soondae et Kimchi Strozzapreti

Green Tuna Salad Sandwich

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