![]() The sauce was fantastic and the skin was delicious. The sauce is awesome and I'll definitely be trying again. The parts that were golden were delicious though after pulling at 130ish in thickest part. Next time I'll stick to the recipe and begin checking for the skin releasing after10 minutes regardless of opaqueness, and finish on the flesh side. For me, this took 20ish minutes and the skin started to smoke which prompted me to flip unfortunately they were burnt at the thicker ends. I went by the recommendation in comments to flip when they were cooked 75% of the way up. This recipe was delicious, however my skin came out overcooked and charred on two of my thicker filets. I haven't cooked the fish yet but will follow directions to the letter and hope the mix of salmon and sauce brings the magic together. Ok, then I felt desperate and added a tsp of sesame oil. Is it possible I used too much? First I strained finished sauce to get out lumps of miso next I added a bit more honey next I added a splash of warm water (my sauce was thicker and darker than in the video). It was hard to mush into a tablespoon measure. The miso was in my fridge for months.but I don't think it goes bad. Full disclosure: My ginger was frozen (by me), but seemed fine as I grated it. The sauce was a problem for me: The miso flavor overpowered every other taste/ingredient. My daughter makes the sauce and my husband the salmon and I eat it. I can't eat salmon without this wonderful sauce. The sauce wasn’t my favorite, but we keep coming back to this page for the salmon alone! This is a fantastic salmon recipe - yields perfect, restaurant-crisp skin every time. One of my favorite methods of cooking salmon. This is the only way I’ll make salmon moving forward. This is my new go-to! I didn’t make the sauce, just used the cooking method and the salmon was amazing!!!ġ0/10 recipe. The crispy skin method was definitely good but overall, I wouldn’t make this again as I really didn’t enjoy the flavor. I was bummed by this one- the sauce tasted like Dijon mustard. I had a slight problem with the cooking time and temperature: based on the recommended time, the Salmon was undercooked and so what ended up happening is that the skin got extremely charred. Thanks for the recipe! Overall it's nice. Really liked the sauce! i also used it as a dressing for kale salad and its delish! Cook up a proper pot of rice, and dinner is served. It's the kind of umami-packed powerhouse ingredient that makes throw-together sauces taste like they took forever to make, and we like to add a dab to everything from soups and stews to marinades and salad dressings when we want a kick of salt and flavor. (Yeah, you really shouldn't be cooking your salmon all the way through.) And if you're not the kind of person who keeps miso paste on hand at all times, well, the salty-sweet sauce that goes with the fish is going to be the thing that changes your mind. (Kind of how we did in our recipe for Coconut-Curry Braised Chicken Thighs, remember?) This ensures that the flesh cooks gently (and mostly on one side), so that all it needs is a quick flip and another minute or so to get you to a perfect medium-rare. The key is starting the fillets skin side down in a not-preheated cast iron skillet, cranking the heat, and letting the skin slowly render and crisp. ![]() ![]() Quick cooking, not-too-expensive, and super satisfying, salmon fillets are a weeknight dinner slam dunk-and our go-to method for making them is pretty much un-mess-up-able.
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