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Pan-Seared Wild Salmon ~ with Asian Birch Glaze


Author's Recipe Notes:

Pan-seared salmon is very simple and doesn't require much more than a light sprinkling of salt and pepper and the proper cooking technique so as to not overcook. Wild salmon populations are becoming threatened, so develop a good relationship with a fish market that is buying responsibly-sourced fish. Save time and have your local fishmonger remove the skin (optional) and pin bones from the salmon.
Servings: 4

Buy these ingredients in our shop: Gold Pure Organic Alaska Birch Syrup 8 oz.


  1. Prepare the Asian Birch Glaze:
  2. In a food processor, puree the miso, ginger, and garlic together. Add in birch syrup, soy sauce, honey, and rice vinegar until thoroughly blended. Place the blended puree into saucepan set over lowest heat setting and allow to simmer, stirring occasionally. This glaze can be made up 4 days in advance.
  3. Makes 3 1/2 cups.
  4. Pan-Seared Salmon
  5. Heat oven to 400 F.
  6. Pat the salmon dry with paper towels, season with sea salt and black pepper.
  7. Preheat a large, cast-iron sauce pan over high heat. Add the grapeseed oil. When the oil begins to shimmer, place the fillets in the pan and cook without turning over for about 2 minutes on high heat.
  8. Carefully peek underneath each fillet to make sure it has a nice sear. Once they are perfectly seared, immediately transfer the pan into the oven. Cook the fillets in the oven for about 4-6 minutes depending on the thickness of the fillets.
  9. Serve salmon with jasmine rice, spooning the Asian birch glaze over the top of the salmon filets. Optionally, finish with wasabi aioli and sprinkle toasted sesame seeds and sliced green onions over the dish for variation.

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2 comments on “Pan-Seared Wild Salmon ~ with Asian Birch Glaze

  1. Mary J Neal

    I have never heard of birch syrup. Will have to find that.

    1. Stephanie Pacillo

      Hi Mary, we have birch syrup in the shoppe if you’re interested.