Miso Butter Salmon Recipe

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

5 from 3 votes

This miso butter salmon is my weeknight shortcut to restaurant-level flavor: a quick miso compound butter melts into a glossy,savory-sweet glaze while the fish stays tender and flaky. It’s bold, rich, and ready in about 25 minutes – with no marinating and no fussy steps.

Prep Time10

Cook Time10

Resting Time5

Total Time25

Course: Main Course

Cuisine: American

Servings: servings

Calories: 387kcal

Author: MaryAnne

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 overcook it: Salmon goes from perfect to dry fast, so check the thickest part early and pull from the heat when it flakes easily (or use a thermometer if you want to be extra reliable).
Add miso butter near the end: Miso (and any sweetener) can brown quickly, so finishing it with the butter glaze keeps it flavorful without scorching if you’re placing it under the broiler.
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 3-5 minutes. This allows the juices to be absorbed into the meat and not run all over your plate.

Nutrition