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In a small bowl, whisk together the miso, Pure Leaf® Unsweetened Black Tea, maple syrup, and soy sauce.
Spread 3 tablespoons of sauce across the bottom of a container large enough to fit the salmon fillets, then arrange the salmon, skin-side down, in a single layer in the container. Spread the remaining glaze evenly over the salmon fillets until they are well coated. Cover with plastic wrap and marinate in the refrigerator for 30 minutes, up to overnight.
Heat the olive oil in a large pan over medium-high heat for 1–2 minutes, until the oil is shimmering. Working in batches if necessary, place salmon fillets in the pan, skin-side up, and cook without disturbing for 3½–4 minutes, or until a dark brown crust forms. Carefully flip the fillets and reduce the heat to medium. Cook for another 4–5 minutes, or until the salmon is cooked through and just opaque in the center.
Garnish the salmon with the scallions, sesame seeds, and a squeeze of lime. Serve with stir-fried vegetables and rice.