1/4cupsoy sauce2 teaspoons fresh gingergrated2 teaspoons white miso paste1-2 garlic cloves, minced1/4 teaspoon onion powder1 teaspoon sesame oil2 Tablespoons vegetable broth or waterDash red pepper flakes (optional)4 salmon filets (approx. 1 pound)2-3 teaspoons olive, coconut, or avocado oilGreen onions for garnish (optional)
In a small bowl, whisk together soy sauce, ginger, miso, garlic, onion powder, sesame oil, red pepper flakes, vegetable broth (or water). Set aside.Pat salmon filets dry using a paper towel. Salt and pepper both sides. Heat oil in large skillet over medium-high heat.Place salmon filets in hot skillet, skin side down. Cook for 5-6 minutes, pressing flat with a spatula. Flip filets and cook for an additional 1-2 minutes; pour in the sauce and "swoosh" around in the pan. Cook salmon for an additional 2-3 minutes until cooked through.Remove salmon from skillet and set aside. Continue to reduce the sauce for an additional 1-2 minutes. Remove from heat and spoon over salmon. Garnish with green onions and sesame seeds as desired. Serve with rice.
You can easily make 2 salmon filets and either halve the sauce or just have a little extra goodness :) Thin out the sauce with additional broth/water if you find it too intense.
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