Description
Flaky Miso Butter Salmon, a quick weeknight dinner. My recipe brings rich, savory flavors with minimal fuss. You’ll love this easy, delightful meal!
Ingredients
Scale
- Salmon & Base:
- 2 (6 oz) salmon fillets, skin-on or off
- 2 tbsp unsalted butter, melted
- Flavor Boosters:
- 2 tbsp white miso paste
- 1 tbsp soy sauce (low-sodium preferred)
- 1 tbsp mirin
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- Fresh Accents:
- 2 green onions, sliced (for garnish)
- 1 tsp sesame seeds (for garnish)
- Optional Side:
- 1 cup asparagus or broccoli florets
Instructions
- Preparing Your Miso Butter Salmon Marinade:: First things first, let’s get that flavor base going! In a small bowl, whisk together the white miso paste, melted unsalted butter, soy sauce, mirin, minced garlic, and grated fresh ginger. You want it smooth, like a silky, savory dream. I always make sure there are no lumpy bits of miso, because honestly, that texture can be a bit surprising later. Give it a good sniff; it’s already smelling amazing, right? This is where all the magic starts for our Miso Butter Salmon.
- Prepping the Salmon:: Pat those salmon fillets super dry with paper towels. This is crucial, hon! If they’re wet, they won’t get that gorgeous sear we’re aiming for. Place them on a plate, skin-side down if they have skin. Now, brush a generous amount of that beautiful miso butter mixture all over the flesh side of the salmon. Don’t be shy! I usually save a little bit of the sauce for drizzling later, because, why waste deliciousness? Let them sit for about 10-15 minutes at room temperature while you get your pan ready.
- Searing the Miso Butter Salmon:: Heat a large non-stick skillet over medium-high heat. Add a tiny splash of oil, just to prevent sticking. Once it’s hot, carefully place the salmon fillets, skin-side down, into the pan. You’ll hear that satisfying sizzle! Let them sear for about 4-6 minutes, or until the skin is crispy and golden brown. I usually peek to make sure it’s not burning, because I’ve definitely had a few too-dark skins in my time, oops!
- Flipping and Finishing:: Gently flip the salmon fillets over. Now, reduce the heat to medium-low. Brush a little more of that miso butter sauce onto the cooked skin side if you saved some. Cook for another 3-5 minutes, or until the salmon is cooked through to your liking. It should flake easily with a fork, but still be nice and moist inside. I sometimes press down gently on the thicker part to check for firmness. Don’t overcook it; dry salmon is just sad salmon!
- Making the Pan Sauce:: If you have any remaining miso butter mixture, pour it into the pan around the salmon during the last minute of cooking. Let it bubble gently and thicken slightly, scraping up any delicious bits from the bottom of the pan. This creates an incredible, glossy sauce to spoon over your Miso Butter Salmon. Honestly, this step is non-negotiable for me; it ties everything together beautifully. The kitchen smells incredible at this point!
- Garnish and Serve Your Miso Butter Salmon:: Carefully transfer the cooked Miso Butter Salmon fillets to serving plates. Drizzle any extra pan sauce over the top. Garnish generously with those sliced green onions and a sprinkle of toasted sesame seeds. The vibrant green and the nutty crunch just make it pop! It should look, smell, and taste like a restaurant-quality dish, but you made it right here in your own kitchen. Pat yourself on the back, you deserve it!