Return to browse Pantry Recipes Pan-Seared Wild Salmon ~ with Asian Birch Glaze By Stephanie Pacillo 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 2 Comments Add to Favorites Print Recipe Email Recipe Share This Post Twitter Pinterest Facebook Google+ Recipe TagsTasting Box, Seafood Find More Recipes Featured Community Favorites Contributor Recipes Browse by Category Choose a Dish Type Dish Type Breakfast Condiments Dinner Lunch Sweets Tasting Box Choose a Ingredient Ingredient Beef Seafood Vegetables Choose a Season Season Spring Summer Buy these ingredients in our shop: Gold Pure Organic Alaska Birch Syrup 8 oz. Directions Prepare the Asian Birch Glaze: 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. Makes 3 1/2 cups. Pan-Seared Salmon Heat oven to 400 F. Pat the salmon dry with paper towels, season with sea salt and black pepper. 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. 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. 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.