Total time: 20 minutes
Yields: 4 servings
- 4 skin-on salmon fillets 4-6 oz.
- 1 stem ginger 2 inches
- 2 Tbsp. white miso
- 1 Tbsp. CannaOil
- 1 Tbsp. unseasoned rice vinegar
- 1 Tbsp. honey
- 1 Tbsp. sesame seeds
- 3 scallions
- Kosher salt
Make the honey-miso glaze: Peel 2 inches of ginger. Grate the ginger into a small bowl.
Add the miso, vinegar, CannaOil , honey, and water to the bowl with the grated ginger. Taste and adjust the seasonings where needed.
Heat a small skillet over medium heat and toast sesame seeds. Make sure to toss frequently until they are lightly golden brown. Be quick, they may burn.
Trim and slice 3 scallions crosswise.
Season the salmon fillets on all sides with salt and pepper. Place skin sides down in a cold, cast-iron skillet. Heat the skillet over medium heat and cook for 5 minutes.
Continue to cook on skin side down until the fish is opaque and cooked. The skin will release from the pan when it is crispy, don’t try to rush it.
Using a spatula, gently flip the fillets, then remove the pan from the heat.
Continue to cook off-heat 1 minute longer for regular-sized fillets, but very thick ones might be about 2-3 minutes more. The inside should be still a little pink and translucent.
Serve and enjoy!