Recipe courtesy of Ronnie Woo

Crispy Salmon with Miso-Honey Noodles

The key to crispy salmon is shallow frying in a large skillet. All you need is a thin coating of oil, about 3 tablespoons. Turn the salmon every 2 to 3 minutes so that all sides are equally crisp.
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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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Ingredients

Four 6-ounce skin-on salmon fillets

Kosher salt and freshly ground black pepper

12 ounces spaghetti

2 teaspoons sesame oil

1/4 cup miso

3 tablespoons fresh lime juice

6 tablespoons vegetable oil

2 tablespoons honey

1 clove garlic, finely grated

2 scallions, thinly sliced

1/2 hothouse cucumber, cut into thin half-moons (about 1 1/2 cups)

1 red chile or jalapeno, thinly sliced into half-moons

1/2 cup cilantro, roughly chopped

Directions

  1. Bring the salmon to room temperature 10 minutes before cooking. Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions. Drain and toss with 1 teaspoon sesame oil and set aside.
  2. Meanwhile, whisk together the miso, lime juice, 3 tablespoons of the vegetable oil, honey, garlic and remaining 1 teaspoon sesame oil in a large bowl.
  3. Heat the remaining 3 tablespoons vegetable oil in a large skillet. Pat dry the salmon, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Place in the skillet skin-side up; cook until the bottom is golden and crispy, 2 to 3 minutes. Flip the salmon and cook on all sides until opaque throughout, about 2 minutes per side.
  4. When ready to serve, toss the spaghetti with the miso dressing, scallions, cucumber, chile and cilantro. Divide between plates and top with the crispy salmon. 
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