Japanese Salmon with Miso Glaze

In a small bowl, whisk together the white miso paste, mirin, sake, soy sauce, brown sugar, and sesame oil until smooth. This is your miso glaze.

Pat the salmon fillets dry with paper towels. Place them in a shallow dish or a zip-top bag and pour the miso glaze over them, ensuring each fillet is well coated. Marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.

Heat the vegetable oil in a large non-stick skillet over medium-high heat until shimmering.

Carefully place the salmon fillets, skin-side down if applicable, into the hot skillet. Sear for 4-5 minutes until the skin is crispy and golden brown.

Flip the salmon fillets and cook for another 3-5 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).

Serve immediately with your favorite side dishes, such as steamed rice and stir-fried vegetables.