This crispy salmon is a staple in my house, usually served over a big green salad. For those squeamish about keeping the skin on, it’s really the best part. Try it! If it’s not for you, just pour the sauce over the salmon and bake it for 20 minutes on 375°F (190°C).
- salmon fillets - 6 6-oz pieces, skin on
- grated ginger - 1 1/2 tbsp
- garlic - 4 cloves, crushed
- mustard - 1/4 cup
- maple syrup - 1/4 cup (depending on how potent your ginger is you may need an extra tbsp to balance it out
- water - 2 tbsp
- white miso paste - 2 tbsp, optional
Pat your salmon fillets completely dry and sprinkle all over with salt, including skin. Spray a nonstick frying pan with cooking spray and cook the fillets skin side down over medium heat, until the skin is completely crispy and the fish is cooked about ¾ of the way through, about 8–10 minutes. You’ll see quite a bit of rendered fish oil come out into the pan. When the skin is fully crispy, flip the fish over and cook until it’s finished, about another 3 minutes.
While the fish is cooking, combine the remaining ingredients in a small saucepan and bring to a bubble. Lower and let simmer for another 5 minutes. Serve the sauce under the fish, and serve the fish skin side up so it doesn’t become soggy.
Note: If your fillets don’t all fit in one frying pan, cook it in batches and let the first batch rest, skin side up, in a 175°F- (80°C)-oven until ready to serve.