Instructions

• Gather all the ingredients.
• For the seasonings, combine 1 tablespoon miso, 1 tablespoon sugar, 2 tablespoon sake, 1 tablespoon mirin, and 1½ tablespoon soy sauce. Mix well and set aside.
• Finely chop some chives and cut off the stems of ½ package shimeji (brown beech) mushrooms. Separate the shimeji into smaller clusters with your hands.
• Cut off the stems of 2 shiitake mushrooms and thinly slice them.
• Check to see if your salmon has any bones and remove if there are any. Pat dry 2 fillets skin-on salmon fillets with a paper towel and season it with Diamond Crystal kosher salt and freshly ground black pepper.
• Sprinkle ½ tablespoon all-purpose flour (plain flour) on the salmon and thinly coat it all over.
• Heat a frying pan over medium heat. When the pan is hot, add 1 tablespoon neutral oil. Place the salmon in the pan, flesh side down. Cook for 5 minutes.
• Flip the fillets over so the skin side is on the bottom. Then, add the shimeji and shiitake mushrooms. Cook the skin side for 5 minutes.
• Next, cook the sides of the salmon fillets for 1 minute each. It is completely okay when there is a bit of translucent pink in the middle.
• Add 1 tablespoon unsalted butter and sauté the mushrooms. Put the mushrooms on top of the salmon.
• Add the seasonings mixture to the pan. Coat the salmon with the sauce using a spoon.
• Transfer the salmon and mushrooms to individual plates. Spoon some pan sauce on top and garnish with the chopped chives and toasted white sesame seeds.
• You can store the leftovers in an airtight container and keep in the refrigerator for up to 3 days or in the freezer for a month.