Directions

• In a small bowl, combine the miso paste, rice vinegar, honey and toasted sesame oil.
• Cut the salmon into evenly sized fillets and season lightly with Kosher salt. Place the salmon skin side down, evenly spaced, in a cold 10-inch nonstick skillet. Cook the salmon fillets over medium heat and cook until the skin becomes crispy, about 7 minutes. Then flip the salmon fillets over to the “presentation side” and cook for another 3 minutes. Flip the salmon back over, so it is skin side down, and reduce the heat to low. Using a pastry brush, paint the miso glaze onto the salmon and flip again, so the painted side is down. This will allow the glaze to caramelize slightly. Cook for another 2-3 minutes. Using an instant read thermometer, take the temperature of the thinnest fillet. 125–130°F (52–54°C) for will give you “medium” (moist and slightly translucent center) salmon and 135°F (57°C) will give you “well-done” (more opaque and firm) salmon. If you prefer it cooked all the way through (I do because I serve it to a small child), cook the salmon to 145°(F), per the USDA recommendation. Continue to cook salmon until it reaches your ideal temperature, painting remaining “sides” of the salmon with the glaze and caramelize in the pan as it continues to cook.
  
• Serve the salmon over rice. Garnish with the sliced scallions and sesame seeds. Whisk together a little bit of toasted sesame oil and chili crisp, so that it is drizzling consistency, and spoon over the salmon and rice before serving.