Prep 5 min·Cook 9 min·Rest 15 min

1. 1You're here
   Step 1.

   Pat the salmon dry and sprinkle lightly with salt.

   2 Salmon fillets, skin on1 pinch Salt

2. 2
   Step 2.

   Mix the miso, mirin, sake and sugar into a smooth paste. Spread it over the flesh side of the salmon and leave for 15 minutes (or up to 30).

   2 tbsp White or mixed miso1 tbsp Mirin1 tbsp Sake1 tsp Sugar2 Salmon fillets, skin on

   15 minMarinate
3. 3
   Step 3.

   Line a frying pan with a sheet of baking paper and brush it with the oil. Scrape most of the glaze off the salmon back into the bowl and keep it.

   1 tsp Cooking oil2 Salmon fillets, skin on

   Wok-chan's tip鑊仔貼士

   Miso burns quickly. Baking paper is the Japanese home trick: no sticking, and the pan stays clean.
4. 4
   Step 4.

   Put the salmon skin side down on the paper and cook over a medium heat for 4 minutes until the skin is crisp.

   2 Salmon fillets, skin on

   4 minPan-fry
5. 5
   Step 5.

   Turn the fillets, spread the saved glaze on top, turn the heat to low, cover and cook for 3–4 minutes until the salmon just flakes.

   2 Salmon fillets, skin on2 tbsp White or mixed miso

   4 minPan-fry
6. 6
   Step 6.

   Serve with rice, miso soup and a simple vegetable side.

   2 Salmon fillets, skin on