Salmon Fillets with Miso Butter (Pan-Fried)
This tender Salmon with Miso Butter is pan-fried to perfection with an explosion of sweet, salty, & buttery flavor using very simple ingredients. It's the perfect last-minute weeknight meal that'll take only 15 minutes to hit the dinner table!
Ingredients
Miso Butter
- 2 tablespoons unsalted butter softened
- 2 tablespoons low-sodium mild miso paste
- 4 garlic cloves minced
- 2 teaspoons low-sodium soy sauce
- 2 teaspoons mirin
- 2 teaspoons honey
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon lemon zest
Ingredients
- 2 4- oz salmon fillets skin-on & pat dry
Instructions
- In a bowl, combine the miso butter ingredients. Set aside.
- Heat a large pan on medium heat, then add about a tablespoon of oil. Add the salmon skin side down. Gently press down on the fish so the skin doesn’t bubble while cooking. We want to skin to remain flat so it becomes evenly crisp. Cook for about 4 - 5 minutes, or until most of the skin's fat has rendered out and has become crisp. Flip the salmon over and sear the salmon flesh-side down for another 2 - 3 minutes, or until golden and 75% cooked.
- Turn the heat to medium-low, flip the salmon so it's flesh-side up, then pour in the miso butter onto the salmon. Baste it and cook until the salmon is cooked through and the miso butter has turned a deep golden color.
- Transfer the salmon to a plate and serve with hot steamy rice or crisp veggies. Enjoy!
Notes
- Moisture is the Enemy:
- Set Up for Maximum Crunch:
- Pro Tip for Even Crispiness:
- Easy Check for Doneness:
- Miso Paste: I recommend using low-sodium miso paste since this recipe also uses soy sauce, which is also salty. You can find miso paste at local Asian or Japanese markets in the refrigerated section.
Key Tips:
Moisture is the Enemy: If you want that irresistible crispy salmon skin, make sure to pat dry the salmon thoroughly, otherwise, it'll steam instead and you'll be left with soggy salmon skin without a nice sear - bleh! Set Up for Maximum Crunch: Create a crispy skin by cooking it with the skin-side down for the majority of the time to allow the fat to render out. Pro Tip for Even Crispiness: Gently press down on the salmon to eliminate any air bubbles, which would create soggy patches in the skin. Easy Check for Doneness: One easy way to tell how much the salmon is cooked is by checking the sides of the fillet. The light pink parts are done and the bright pink need to finish cooking.
- Moisture is the Enemy: If you want that irresistible crispy salmon skin, make sure to pat dry the salmon thoroughly, otherwise, it'll steam instead and you'll be left with soggy salmon skin without a nice sear - bleh!
- Set Up for Maximum Crunch: Create a crispy skin by cooking it with the skin-side down for the majority of the time to allow the fat to render out.
- Pro Tip for Even Crispiness: Gently press down on the salmon to eliminate any air bubbles, which would create soggy patches in the skin.
- Easy Check for Doneness: One easy way to tell how much the salmon is cooked is by checking the sides of the fillet. The light pink parts are done and the bright pink need to finish cooking.
Nutrition Information
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 296
% Daily Value*
| Serving | 125g | |
| Calories | 296kcal | 15% |
| Carbohydrates | 15g | 5% |
| Protein | 20g | 40% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 77mg | 26% |
| Sodium | 893mg | 37% |
| Potassium | 504mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 400IU | 8% |
| Vitamin C | 4mg | 4% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.