This salmon recipe is quick and easy — and so rewarding! Not only is it perfectly tender and flaky salmon with crispy skin but the flavour of the sauce gives it a delightful flavour. Perfect for a weeknight dinner!



• 5cm piece fresh ginger
• 2 Tbsp. white miso
• 1 Tbsp. vegetable oil
• 1 Tbsp. unseasoned rice vinegar
• 1 Tbsp. honey
• 1 Tbsp. sesame seeds
• 3 spring onions thinly sliced.
• 4 skin-on salmon fillets
• Salt and pepper, to taste


Serves: 4
Prep time: 5 mins
Cooking time: 15 mins


1. Peel ginger with a spoon, then finely grate into a small bowl.

2. Add miso, oil, vinegar, honey and 1 tbsp of water to the bowl. Whisk to combine and set aside. (This is a great all-purpose sauce and can be used to top grain bowls, roasted vegetables or any other simply cooked protein)

3. Heat up a pan over medium heat. Add sesame seeds and toast, tossing frequently until seeds are a light colour and slightly fragrant.

4. Slightly season the flesh of the 4 salmon fillets on all sides with salt and pepper. Place pieces skin side down in a cold pan (as in not preheated). Heat pan over medium and let the salmon cook undisturbed for 5 minutes.

5. Press down lightly on the flesh with a spatula to ensure all parts of the skin are making contact with the pan. At this point it should be opaque at least halfway up the flesh side. Continue to cook skin side down until fish is mostly opaque and skin is crispy, about 5 minutes longer. If the skin is still sticking to the pan at this point, don’t try to un-stick it—you’ll know that it’s ready to flip when it releases on its own.

6. Using a spatula, gently flip the fillets, then remove the pan from the heat. Continue to cook off-heat (the pan will still be plenty hot) until flesh is just cooked through, about 1 minute longer for regular-sized fillets, but very thick ones might take up to 3 minutes more—you can use a fork to flake the fish slightly to check for doneness; you’re looking for the inside to be still a little pink and translucent.

7. Spoon miso-honey sauce onto a plate. Place salmon fillets skin side up on top of the sauce. Sprinkle with toasted sesame seeds and spring onions.

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