Name: Seared Crispy-Skin Salmon with Miso-Honey Sauce
Yield: 4 servings
Ingredients: 1 (2") piece ginger, peeled, finely grated; 2 Tbsp. white miso; 1 Tbsp. honey; 1 Tbsp. unseasoned rice vinegar; 1 Tbsp. vegetable oil; 1 Tbsp. sesame seeds; 4 (4–6-oz.) skin-on salmon fillets; Kosher salt; 3 scallions, thinly sliced; Cooked rice, for serving

A fillet of salmon served skinside up on top of fluffy white rice on a peachcolored plate

Photo by Chelsie Craig

The key to salmon fillets with crackly skin is to start it skin side down in a cold cast-iron pan—as the skillet heats, the skin slowly renders and crisps.

Recipe notes

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