Salmon with Miso Sauce

Make the miso sauce. Combine the miso paste, dashi, honey, sesame oil, vinegar, and white wine in a small bowl. Stir, and add more wine 1 teaspoon at a time until a thick sauce forms. Taste, and add more of any ingredient you’d like.

Heat a large skillet to medium low heat with a drizzle of oil. Sprinkle the fish lightly with salt.

When the pan is hot, place it skin side up (if using skin-on fillets) for 2 minutes to start gently cooking the fish. When the fish starts to turn opaque on the bottom, flip it so the other side can start to cook.

While the second side of the fish is cooking, spread miso sauce on the top of the fish (the side that has already been cooked), using roughly 1-2 tablespoons per fillet. Finish cooking the fish to your liking. For me that was about 4 more minutes for both sides of the fish to be cooked with about 1/2 inch of medium-rare salmon in the center.

Cooking the fish on medium-low allows it to cook through very gently without drying out.

Serve with a squirt of hot sauce, if you’d like.