Miso perfectly pairs with sweet orange and tender salmon
Pinch cayenne pepper (optional)
1/4 teaspoon salt
1/4 teaspoon pepper
4 (6- to 8-ounce) skin-on salmon fillets
1. Add orange zest and juice, miso, sugar, vinegar, cornstarch, and cayenne (if using) to a small saucepan. Whisk until smooth. Set aside.
2. In a 12-inch nonstick skillet, sprinkle salt and pepper in an even layer. Place salmon fillets, skin side down, in the skillet. Wash your hands.
3. Cook salmon over medium heat, without moving salmon, until fat begins to puddle around fillets and skin begins to brown, 6 to 8 minutes.
4. Gently slide spatula under fish to loosen skin from skillet, then use tongs to flip fish. Cook, without moving fillets, until the center of each fillet registers 125 degrees on instant-read thermometer, 6 to 8 minutes.
5. Bring miso mixture in saucepan to a simmer (small bubbles should break often across the surface of the sauce) over medium-high heat. Simmer, whisking occasionally, until thickened, about 1 minute. Turn off heat. Spoon glaze evenly over salmon. Serve.
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