Pan Seared Salmon with Miso Lemon Honey Sauce

The simple technique of pan-searing salmon provides the biggest return on flavour and texture. You get a golden, crispy skin that is deep and delicious, and an interior that is perfectly tender and moist.

Recipe from BCSalmon.ca

INGREDIENTS

• 4 six oz wild BC salmon fillets (skin-on)

• 1 bunch Gai Lan (Chinese broccoli)

• 1 clove garlic (minced)

• 2 tbsp olive oil

• 2 tbsp grapeseed oil

  
  For Brine:

• 6 cups water

• ½ cup salt

  Miso honey sauce:

• 1 inch knob of ginger (peeled and finely grated)

• ¼ cup white miso

• 2 tbsp honey

• 2 tbsp rice wine vinegar

• 2 tbsp lemon juice

DIRECTIONS

1. Optional: Brine salmon for 15 minutes in 6 cups of water and ½ cup salt. This will keep it extra juicy and moist.
   Tip: Score salmon skin about half an inch into meat to prevent salmon from curling when cooking in pan and for extra crispy skin.

2. Once you remove salmon from brine make sure to pay dry with paper towel. Score salmon skin half inch deep into flesh. Season generously with salt and pepper and let come to room temp.

3. Boil a large pot of water and blanch the Gai Lan for 30 seconds, then remove and set aside. When cooled down squeeze out excess water from Gai Lan.

4. In a bowl whisk together all ingredients for miso sauce and set aside.

5. Once your salmon has come to room temperature pre-heat a non-stick or cast iron pan over medium high heat with two tbsp of grapeseed oil. Place salmon skin side down in the pan and do not move for five to seven minutes. Once you feel that the salmon skin is not sticking to the pan anymore it is ready to flip. Using a fish spatula flip the salmon and remove from heat. The residual heat from the pan will keep on cooking the salmon. Leave it in the pan for one more minute and remove.

   Enjoy!

---

Serves 4

Total Time: 60 mins
Prep Time: 20 mins
Cook Time: 20 mins

Source: Recipe from BCSalmon.ca