Quick Miso Butter Salmon (Print Version)
# Ingredients:
01 -
4 salmon fillets (6 oz each), skin on or off
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, for a touch of acidity)
07 -
2 cloves garlic, minced
08 -
1 teaspoon fresh ginger, grated (optional)
09 -
1 teaspoon sesame oil
10 -
1 tablespoon sesame seeds (for garnish, optional)
11 -
Fresh chives or green onions, chopped (for garnish)
12 -
Lemon wedges (for serving)
# 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 (or use a non-stick spray), then place the salmon fillets in the skillet, skin-side down if applicable. Cook the salmon for 3-4 minutes on each side (depending on thickness) until the salmon is golden brown and cooked through. The internal temperature of the salmon should reach 145°F (63°C). Remove the salmon from the skillet and set aside.
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, you can add a small amount of heavy cream or coconut milk to the miso butter sauce.
02 -
If you don't have sesame oil, you can use vegetable oil or olive oil as a substitute, but sesame oil adds a distinct flavor.
03 -
This recipe pairs wonderfully with steamed rice or roasted vegetables like asparagus, broccoli, or bok choy.
04 -
You can use any type of miso paste, but white miso will give a milder, sweeter flavor, while red miso will be stronger and more savory.