Miso Butter Salmon
User Reviews
4.8
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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
Description
Miso Butter Salmon involves preparing a seasoned miso glaze combining mild miso paste, sugar, sake, mirin, and soy sauce. Fresh mushrooms including shimeji and shiitake are trimmed and prepared for sautéing alongside the salmon. The salmon fillets are patted dry, seasoned, and coated thinly with flour to help seal in juices and thicken the sauce during pan frying.
The salmon is cooked flesh side down in oil over medium heat, allowing a golden crust to form. Butter is added near the end to create a flavorful, silky sauce combined with the miso seasonings. The mushrooms are cooked in the pan juices, absorbing the savory broth. Toppings of fresh chives and toasted white sesame seeds bring an herbal brightness and subtle crunch that balances the richness of the fish.
This method produces salmon with a tender interior and flavorful crust, complemented by umami-rich mushrooms and a buttery glaze with the complex savory notes of miso and soy-based seasonings.
Ingredients
For the Seasonings
- 1 Tbsp miso paste 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 salmon fillets ¾ lb, 340 g, skin-on
- kosher salt Diamond Crystal brand
- black pepper freshly ground
- ½ Tbsp all-purpose flour
- 1 Tbsp neutral oil
- 1 Tbsp butter unsalted
For the Toppings
- chives
- white sesame seeds toasted
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 DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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