Savory Miso Butter Salmon

This miso butter salmon has become my weeknight dinner hero, transforming ordinary salmon into something restaurant-worthy with minimal effort. The rich umami flavor from the miso paste combined with the silky butter creates a sauce that's irresistibly good and elevates the natural flavor of the fish.

I first made this recipe when I was craving something special but had limited time. My family was stunned by how luxurious it tasted despite the minimal prep work. Now it's requested at least twice a month in our home.

Ingredients

• Salmon fillets: 4 pieces, 6 oz each, with skin on or off for a protein-packed main that cooks quickly and evenly
• Unsalted butter: 2 tablespoons, creates the rich base for our sauce while allowing us to control the saltiness
• White or red miso paste: 1 tablespoon, delivers that signature umami flavor that makes this dish special
• Soy sauce: 1 tablespoon, adds depth and saltiness that enhances the miso
• Honey: 1 tablespoon, balances the savory elements with just the right touch of sweetness
• Rice vinegar (optional): 1 teaspoon, adds a bright acidity that cuts through the richness
• Garlic (minced): 2 cloves, for aromatic depth that infuses the butter
• Fresh ginger (grated, optional): 1 teaspoon, highly recommended for a subtle warmth
• Sesame oil: 1 teaspoon, provides a nutty undertone that complements the miso beautifully
• Sesame seeds: 1 tablespoon, adds texture and visual appeal
• Fresh chives or green onions: Chopped, for a fresh pop of color and mild onion flavor
• Lemon wedges: For serving, brightens the final dish with a squeeze of citrus

Step-by-Step Instructions

Prepare the Miso Butter Sauce:

Begin by melting the butter in a small saucepan over medium heat. Watch it carefully as it transitions from solid to liquid, making sure it doesn't brown. Add the minced garlic and cook for exactly one minute, stirring constantly to prevent burning. The garlic should become fragrant but not golden. Now add the star ingredient—miso paste—along with soy sauce, honey, rice vinegar, and sesame oil. Use a whisk to thoroughly combine everything, pressing any miso lumps against the side of the pan to ensure a smooth sauce. Let this mixture simmer gently for 2 to 3 minutes, allowing the flavors to meld together. You'll notice the sauce thickening slightly as it simmers. Remove from heat and set aside.

Cook the Salmon:

Heat a large non-stick skillet over medium-high heat until you can feel warmth radiating when you hold your hand a few inches above the surface. Season your salmon fillets lightly with salt and pepper, remembering that the miso sauce already carries significant seasoning. Add just enough oil to coat the bottom of the skillet, then place your salmon fillets skin-side down if they have skin. This creates a crispy skin and helps the fillets keep their shape. Let the salmon cook undisturbed for 3 to 4 minutes until you can see the color changing up the sides of the fillets. Carefully flip each piece and cook for another 3 to 4 minutes, depending on thickness. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F. The center should be slightly translucent but not raw. Transfer the cooked salmon to a serving plate.

Assemble the Dish:

While the salmon is still hot, spoon the warm miso butter sauce generously over each fillet, allowing it to melt and coat the fish completely. The heat from the salmon will help the sauce to spread beautifully. Sprinkle sesame seeds over the top for a nutty crunch and visual appeal. Add a generous sprinkle of freshly chopped chives or green onions, which not only add color but also a fresh contrast to the rich sauce. Finish with a squeeze of fresh lemon juice right before serving to brighten all the flavors.

Serve:

Present your miso butter salmon alongside steamed white rice, which serves as the perfect canvas to soak up the extra sauce. Consider adding simple sautéed vegetables like asparagus, bok choy, or broccoli to complete the meal. For a lighter option, serve with a simple green salad dressed with rice vinegar and a touch of sesame oil to complement the flavors in the salmon.

Pin it

The white miso paste is truly the secret weapon in this recipe. I discovered it years ago at a local Asian market and have been incorporating it into everything from soups to marinades ever since. Its sweet yet savory profile brings a depth to this salmon that always has guests asking for my secret ingredient.

Perfect Pairing Suggestions

This miso butter salmon creates a beautiful harmony with certain side dishes that complement its rich, umami flavors. Steamed jasmine rice is my go-to accompaniment as it soaks up the delicious sauce without competing with the salmon. For vegetables, consider quickly blanched asparagus or bok choy, which offer a fresh, slightly crunchy contrast to the tender fish. If you want to create a more substantial meal, a simple cucumber salad with rice vinegar dressing provides a refreshing counterpoint to the richness of the miso butter.

Make Ahead Options

While this dish shines brightest when served immediately, you can prepare components ahead of time to streamline your dinner prep. The miso butter sauce can be made up to three days in advance and stored in an airtight container in the refrigerator. Simply reheat it gently before serving, adding a splash of water if needed to restore its silky consistency. You can also prep your salmon fillets by portioning and seasoning them up to 24 hours ahead, keeping them covered in the refrigerator until you're ready to cook.

Miso Varieties Explained

Understanding the different types of miso can help you customize this recipe to your taste preferences. White miso (shiro miso) is the mildest and sweetest variety, making it accessible for those new to miso. Yellow miso (awase miso) sits in the middle of the spectrum with a slightly stronger flavor but still relatively mild. Red miso (aka miso) packs the strongest punch with intense savory notes and deeper fermentation. For this salmon recipe, white miso creates a balanced sauce that complements without overpowering the fish, though feel free to experiment with different varieties based on your preference for intensity.

Pin it

This recipe is proof that incredible meals don't have to be complicated. Enjoy your elegant miso butter salmon!

Frequently Asked Questions

→ What type of miso paste works best for this salmon?

You can use any type of miso paste, but white miso will give a milder, sweeter flavor profile, while red miso creates a stronger, more savory taste. If you're new to cooking with miso, white miso is a good starting point for this dish.

→ Can I prepare the miso butter sauce ahead of time?

Yes, you can prepare the miso butter sauce up to 3 days in advance and store it in an airtight container in the refrigerator. Simply reheat gently before spooning over the cooked salmon.

→ What can I serve with miso butter salmon?

This salmon pairs wonderfully with steamed rice, quinoa, or roasted vegetables like asparagus, broccoli, or bok choy. For a complete meal, consider adding a light salad with an Asian-inspired vinaigrette.

→ How do I know when the salmon is perfectly cooked?

Salmon is perfectly cooked when it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork. For medium-rare salmon (which many prefer), cook to about 125°F (52°C). The fish should be opaque on the outside but still slightly translucent in the center.

→ Can I use frozen salmon for this dish?

Yes, but make sure to thaw it completely in the refrigerator overnight before cooking. Pat the fillets dry with paper towels before seasoning and cooking to ensure proper searing and browning.

→ How can I make the sauce richer?

For a richer sauce, add 1-2 tablespoons of heavy cream or coconut milk after the miso mixture has simmered. This creates a creamier texture while complementing the umami flavors beautifully.