Miso Butter Salmon

three fillets of miso salmon on a white platter with roasted broccoli.

5 from 3 votes

Stop what you're doing and make this miso butter salmon for dinner tonight. It's a delicious and easy (ready in 25 minutes) recipe that makes an effortless weeknight dinner despite looking elegant.

Prep Time10

Cook Time10

Resting Time5

Total Time25

Course: Main Course

Cuisine: American, Japanese

Servings: servings

Calories: 387kcal

Author: MaryAnne

Equipment

large skillet
small bowl

Ingredients

4 Tablespoons unsalted butter, softened
4 Tablespoons yellow or white miso paste
2 Tablespoons granulated sugar
2 Tablespoons rice wine vinegar
2 Tablespoons low-sodium soy sauce
2 scallions, thinly sliced (optional)
1 Tablespoon toasted sesame seeds (optional garnish)
4 salmon fillets (4-6 ounces each)
pinch of salt & black pepper

Instructions

In a small bowl, mix together the softened butter, miso paste, sugar, vinegar, and soy sauce until well combined. (Your butter may curdle if your soy sauce is cold, but that's ok.)
Use a paper towel to pat the salmon dry, and sprinkle with a pinch of salt & black pepper.
In a large skillet, heat 2 tablespoons of miso butter over medium heat. Add salmon, skin-side up, to the hot pan and cook for 4-5 minutes.
Flip salmon and cook on the other side for another 5 minutes. Transfer to a plate and loosely cover with foil for 5 minutes to let it rest.
Garnish with scallions and sesame seeds, if using. Remaining miso butter can be drizzled on top of fillets for added flavor. Serve with rice, noodles, and/or vegetables.

Notes

- Don't overbake (if baking in oven). Salmon thickness varies, but aim for 4 to 6 minutes per half-inch of thickness. You could also use an instant-read thermometer to check for doneness. The USDA recommends a minimum internal temperature of 145 degrees F. at the thickest part of the fillet.

- Storage: Place in an airtight container and store in the fridge for up to 4 days.

- How to reheat: Cover loosely with foil and place salmon in a preheated 300 degree F. oven for 15 minutes, or until heated through.

- Pat salmon dry. Be sure to pat dry your salmon fillets before seasoning to get a nice crust when cooking.

- Let it rest. After finished cooking, let your salmon rest for a few minutes. This allows the juices to be absorbed into the meat and not run all over your plate.

Nutrition