Pan‑seared salmon glazed with a sweet‑savory miso caramel sauce, topped with a smoky charred avocado salsa brightened with lime, cilantro, and jalapeño. Crispy skin, glossy glaze, and a burst of fresh, smoky flavors make this a show‑stopping main.
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 4
Ingredients:
4 fillets (6 oz each) Salmon fillets, skin‑on
2 tbsp White miso paste
3 tbsp Light brown sugar
1 tbsp Soy sauce
1 tbsp Mirin
1 tsp Rice vinegar
1 tsp Fresh grated ginger
1 clove Garlic, minced
1 tsp Sesame oil
2, halved Avocados, ripe
1 tbsp Olive oil
2 tbsp Lime juice
¼ cup Red onion, finely diced
1 small Jalapeño, seeded and minced
2 tbsp Fresh cilantro, chopped
to taste Salt
to taste Black pepper
1 tsp Toasted sesame seeds (optional)
4 wedges Lime wedges for garnish (optional)
Instructions:
- In a small saucepan combine miso paste, brown sugar, soy sauce, mirin, rice vinegar, grated ginger, minced garlic, and sesame oil. Whisk over medium heat until the sugar dissolves and the mixture thickens to a syrupy glaze, about 3–4 minutes; set aside.
- 2. Pat the salmon fillets dry with paper towels, then season both sides lightly with salt and black pepper.
- 3. Heat a non‑stick skillet over medium‑high heat and add a thin drizzle of oil. Place the salmon skin‑side down and cook 4–5 minutes without moving, until the skin is golden‑brown and releases easily from the pan.
- 4. Flip the fillets, brush the miso caramel glaze over the flesh side, and cook another 3–4 minutes, basting once more halfway through, until the salmon is opaque to the center and the glaze is glossy.
- 5. While the salmon finishes, preheat a grill pan or broiler
to high. Brush the cut side of each avocado half with olive oil, place flesh‑side down on the hot surface, and char for about 2 minutes until grill marks appear. Remove and dice the charred avocado into ½‑inch cubes.
6. In a medium bowl combine the charred avocado cubes, diced red onion, minced jalapeño, chopped cilantro, and lime juice. Gently toss, then season with salt and pepper to taste. Set the salsa aside.
7. To plate, arrange each salmon fillet on a warm plate, spoon a generous mound of charred avocado salsa alongside or atop the fish, drizzle any remaining miso caramel glaze over the salmon, and finish with a sprinkle of toasted sesame seeds and a lime wedge.
8. Serve immediately with steamed rice or a simple green salad for a complete meal.