Miso Butter Salmon
User Reviews
4.8
591 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
2
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Calories
397 kcal
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Course
Main Course
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Cuisine
Japanese
Miso Butter Salmon
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Looking for a new way to serve up versatile salmon rich in omega-3 fatty acids? Try this tender and succulent Miso Butter Salmon that‘s pan-fried in a delicious savory sauce. Cooking time from start to finish is less than 30 minutes!
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Ingredients
For the Seasonings
- 1 Tbsp miso (I used Hikari Miso® organic mild sodium miso)
- 1 Tbsp sugar
- 2 Tbsp sake
- 1 Tbsp mirin
- 1½ Tbsp soy sauce
For the Salmon
- ½ package shimeji mushrooms (2 oz, 50 g; skip or use other mushrooms)
- 2 Shiitake mushrooms (1.75 oz, 50 g; skip or use other mushrooms)
- 2 fillets skin-on salmon fillets (¾ lb, 340 g)
- Diamond Crystal kosher salt
- freshly ground black pepper
- ½ Tbsp all-purpose flour (plain flour)
- 1 Tbsp neutral oil
- 1 Tbsp unsalted butter
For the Toppings
- chives
- toasted white sesame seeds
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Instructions
- Gather all the ingredients.
- For the seasonings, combine 1 Tbsp miso, 1 Tbsp sugar, 2 Tbsp sake, 1 Tbsp mirin, and 1½ Tbsp soy sauce. Mix well and set aside.
- Finely chop some chives and cut off the stems of ½ package shimeji mushrooms. Separate the shimeji into smaller clusters with your hands.
- Cut off the stems of 2 shiitake mushrooms and thinly slice them.
- Check to see if your salmon has any bones and remove if there are any (I use a pair of fish bone tweezers). Pat dry 2 fillets skin-on salmon fillets with a paper towel and season it with Diamond Crystal kosher salt and freshly ground black pepper.
- Sprinkle ½ Tbsp all-purpose flour (plain flour) on the salmon and thinly coat it all over. The flour will seal in the delicious salmon juices and act as a thickening agent for the sauce.
To Pan-Fry the Salmon
- Heat a frying pan over medium heat. When the pan is hot, add 1 Tbsp neutral oil. Place the salmon in the pan, flesh side down. Cook for 5 minutes. Tip: You can see how far you’ve cooked by checking the color of the fish from the side of the fillet. After cooking for 5 minutes, you should see that about ¼ inch (6 mm) of the flesh has turned a lighter color from cooking. Be careful not to burn your salmon using high heat.
- Flip the fillets over so the skin side is on the bottom. Then, add the shimeji and shiitake mushrooms. Cook the skin side for 5 minutes.
- Next, cook the sides of the salmon fillets for 1 minute each. It is completely okay when there is a bit of translucent pink in the middle. The remaining heat will continue to cook the rest of the fish.
- Add 1 Tbsp unsalted butter and sauté the mushrooms. Put the mushrooms on top of the salmon so the fillets absorb some of the delicious sauce.
- Add the seasonings mixture to the pan. Coat the salmon with the sauce using a spoon.
To Serve
- Transfer the salmon and mushrooms to individual plates. Spoon some pan sauce on top and garnish with the chopped chives and toasted white sesame seeds.
To Store
- You can store the leftovers in an airtight container and keep in the refrigerator for up to 3 days or in the freezer for a month.
Nutrition Information
Show Details
Calories
397kcal
(20%)
Carbohydrates
11g
(4%)
Protein
36g
(72%)
Fat
20g
(31%)
Saturated Fat
8g
(40%)
Trans Fat
1g
Cholesterol
109mg
(36%)
Sodium
803mg
(33%)
Potassium
909mg
(26%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
248IU
(5%)
Calcium
27mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Calories | 397kcal | 20% |
| Carbohydrates | 11g | 4% |
| Protein | 36g | 72% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 109mg | 36% |
| Sodium | 803mg | 33% |
| Potassium | 909mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 248IU | 5% |
| Calcium | 27mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
591 reviews
Excellent
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