Miso Butter Salmon (Print Version)
# Ingredients:
→ Salmon
01 -
4 salmon fillets (6 oz each), skin on or off
→ Miso Butter Sauce
02 -
2 tablespoons unsalted butter
03 -
1 tablespoon white or red miso paste
04 -
1 tablespoon soy sauce
05 -
1 tablespoon honey
06 -
1 teaspoon rice vinegar (optional)
07 -
2 cloves garlic, minced
08 -
1 teaspoon fresh ginger, grated (optional)
09 -
1 teaspoon sesame oil
→ Garnish
10 -
1 tablespoon sesame seeds (optional)
11 -
Fresh chives or green onions, chopped
12 -
Lemon wedges
# Instructions:
01 -
In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant. Stir in the miso paste, soy sauce, honey, rice vinegar (if using), and sesame oil. Whisk until the sauce is smooth and well combined. Let the sauce simmer for 2-3 minutes, then remove from heat and set aside.
02 -
Heat a large non-stick skillet over medium-high heat. Lightly season the salmon fillets with salt and pepper. Add a small drizzle of oil to the skillet, then place the salmon fillets in the skillet, skin-side down if applicable. Cook the salmon for 3-4 minutes on each side until golden brown and cooked through. The internal temperature should reach 63°C.
03 -
Spoon the warm miso butter sauce over each salmon fillet. Garnish with sesame seeds, fresh chives or green onions, and a squeeze of lemon juice.
04 -
Serve the miso butter salmon with steamed rice, sautéed vegetables, or a light salad for a complete meal.
# Notes:
01 -
For a richer flavor, add a small amount of heavy cream or coconut milk to the miso butter sauce.
02 -
If you don't have sesame oil, vegetable oil or olive oil can substitute, though sesame oil adds a distinct flavor.
03 -
This dish pairs wonderfully with steamed rice or roasted vegetables like asparagus, broccoli, or bok choy.
04 -
White miso paste will give a milder, sweeter flavor, while red miso will be stronger and more savory.