recipe

Miso is a thick paste made from fermented soybeans that’s chock-full of savory umami taste—a perfect pairing with sweet orange and tender salmon.

safety
  • Uses a knife
  • Uses the stovetop
difficulty
  • Intermediate
time
  • 40 minutes
yield
  • Serves 4

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Prepare Ingredients

½ teaspoon
grated orange zest plus ¼ cup orange juice, zested and squeezed from 2 oranges
3 tablespoons
white miso
1 tablespoon
packed light brown sugar
1 tablespoon
unseasoned rice vinegar
¼ teaspoon
cornstarch
Pinch
cayenne pepper (optional)
¼ teaspoon
salt
¼ teaspoon
pepper
4 (6- to 8-ounce)
skin-on salmon fillets

Gather Cooking Equipment

Small saucepan
Whisk
12-inch nonstick skillet
Tongs
Spatula
Instant-read thermometer
Serving platter
Spoon
1
 
½ teaspoon
grated orange zest plus ¼ cup orange juice, zested and squeezed from 2 oranges
3 tablespoons
white miso
1 tablespoon
packed light brown sugar
1 tablespoon
unseasoned rice vinegar
¼ teaspoon
cornstarch
Pinch
cayenne pepper (optional)

Add orange zest and juice, miso, sugar, vinegar, cornstarch, and cayenne (if using) to small saucepan. Whisk until smooth. Set aside.

 
2
 
¼ teaspoon
salt
¼ teaspoon
pepper
4 (6- to 8-ounce)
skin-on salmon fillets

In 12-inch nonstick skillet, sprinkle salt and pepper in even layer. Place salmon fillets, skin side down, in skillet. Wash your hands.

 
3
 

Cook salmon over medium heat, without moving salmon, until fat begins to puddle around fillets and skin begins to brown, 6 to 8 minutes.

 
4
 

Gently slide spatula under fish to loosen skin from skillet, then use tongs to flip fish.

 
5
 

Cook, without moving fillets, until center of each fillet registers 125 degrees on instant-read thermometer, 6 to 8 minutes (see photo, below). Turn off heat. Transfer fillets, skin side down, to serving platter.

Insert tip of thermometer into thickest part of salmon. You can use tongs to lift individual pieces of salmon and then insert thermometer sideways into center of fillet.

 
6
 

Bring miso mixture in saucepan to a simmer (small bubbles should break often across surface of sauce) over medium-high heat. Simmer, whisking occasionally, until thickened, about 1 minute. Turn off heat. Spoon glaze evenly over salmon. Serve.