White miso, honey, mirin, and soy — the four-ingredient glaze that makes this salmon taste like it came from a restaurant and took three days of planning. It takes 10 minutes.
Whisk miso, honey, soy, sesame oil, and grated ginger together until completely smooth. The miso is dense — take your time. Taste it: it should be sweet, salty, and a little funky in the best way. Adjust honey if you want it sweeter.
Pat salmon fillets completely dry. Spoon glaze over the top and sides of each fillet — not the skin. If you have time, let them sit 15 minutes at room temp. If not, proceed directly. Even 5 minutes makes a difference.
Heat sesame oil in an oven-safe skillet over high heat. Place salmon skin-side down and press gently with a spatula for 30 seconds — this prevents curling. Cook 3 minutes until skin is crisp. Do not move it.
Flip fillets glaze-side up and transfer pan to the oven under the broiler for 3–4 minutes. Watch carefully — miso sugars caramelize fast. You want deep golden-brown, bubbling glaze. Not black. Pull the second you hit that color.