Honey Glazed Miso Salmon

2 salmon fillets (skin-on)
2 spring onions
1 thumb-sized ginger, sliced into matchsticks
Vegetable oil

The Miso Glaze
2 tablespoons miso paste
2 tablespoons sake
1 tablespoon honey
1 tablespoon light soy sauce
½ teaspoon dark soy sauce

PREPARATION

1. Slice spring onions and ginger, then set aside.
2. In a bowl, mix miso paste, sake, honey, light soy and dark soy until smooth.

COOKING

1. Heat a pan over high heat until smoking, then add a little oil.
2. Pat the salmon skin dry and place it skin-side down into the pan.
3. Press lightly and cook without moving for 2–3 minutes until the skin crisps.
4. Reduce heat to medium and continue cooking until the salmon is about halfway cooked through.
5. Remove excess oil from the pan.
6. Add spring onions and ginger around the fish, allowing them to sear.
7. Increase heat to high and pour the glaze over the salmon.
8. Let the sauce bubble and coat the fish evenly.
9. Transfer the pan to a hot grill (230°C) and cook for 3 minutes until caramelised.
10. Spoon extra glaze over the salmon and serve immediately.

School of Wok Tips

• Start with a very hot pan for crispy skin.
• Do not move the fish early—this helps prevent sticking.
• Cook halfway on the hob, then finish under the grill.
• Keep the centre slightly pink for the best texture.

FAQs

Why use sake instead of mirin?
Sake is less sweet and allows better control of the glaze balance.

How do I know when salmon is cooked?
It should be slightly pink in the centre and flake easily.

Can I cook this without an oven?
Yes, continue cooking in the pan and baste with the glaze until caramelised.