I like to use almost the same recipe I use for seared chilean sea bass
It was posted on the 12/2018 what’s for dinner #40.
Bobby Flay’s recipe is almost similar. but I do not think he is using real (Aji Mirin) which makes a big difference as Aji mirin though sweet has no artificial sweetener His recipe calls for a1/4 cup of mirin. I like to use 4 years old aged mirin, the ones manufactured by ogasawara, When aji mirin is used, I use 1-2 tablespoon, just enough to offset the saltiness of the miso and give the fish a nice glaze. This aji mirin is not available in the US( as it contains 14% alcohol unless you can find it in a liquor store or buy sake and make your own aji mirin ) but can be purchased from The Japan Store, Well worth the effort. it is smooth so I was told and can be used as a liquor over rocks. It cost just about $10.00 plus fed Ex from Japan .I buy two bottles at a time, cost around $50 total with S/H . Japan Store has fantastic CS and keeps track , even sending an email when it arrives.
Basically, I sear the fish with EVOO, set aside, using the same frying pan ( obviously with chilean sea bass, no oil is used as it release a lot of oil during searing just like a duck breast), I add to the pan that has EVOO, ginger, garlic, miso, shoaxing wine , a tablespoon or two of mirin to offset the salty miso and some broth till it is reduced., add some spring onions, and sesame oil ,t hen I pour the sauce over the salmon to serve with rice. The sauce reduces very fast because of the miso. ideally, it should be thick enough to glaze the salmon. I like to add my rice to the pot to make use of every bit of that yummy sauce
Mirin is similar to sake , but has more sugar and a lower alcohol content ,14% to be precise .