Buttery Miso Salmon (Print Version)
# Ingredients:
→ Salmon
01 -
4 pieces of salmon (6 oz each), with or without skin
→ Miso Butter Sauce
02 -
2 tablespoons plain butter
03 -
1 tablespoon white or red miso paste
04 -
1 tablespoon soy sauce
05 -
1 tablespoon honey
06 -
1 teaspoon rice vinegar (if you want)
07 -
2 cloves garlic, finely chopped
08 -
1 teaspoon fresh ginger, shredded (if you want)
09 -
1 teaspoon sesame oil
→ Garnish
10 -
1 tablespoon sesame seeds (if you want)
11 -
Chopped fresh chives or green onions
12 -
Slices of lemon
# Instructions:
01 -
Melt the butter in a small pot over medium heat. Toss in the chopped garlic and let it cook for about a minute until it smells good. Mix in the miso paste, soy sauce, honey, rice vinegar (if you're using it), and sesame oil. Stir until everything blends smoothly. Let it bubble gently for 2-3 minutes, then take it off the heat and put it aside.
02 -
Warm up a big non-stick pan over medium-high heat. Sprinkle a bit of salt and pepper on your salmon pieces. Pour a tiny bit of oil in the pan, then put the salmon in with skin down if it has skin. Cook for 3-4 minutes on each side until it looks golden and is cooked through. It should be 63°C inside.
03 -
Pour the warm miso butter mix over each piece of salmon. Sprinkle with sesame seeds, chives or green onions, and squeeze some lemon juice on top.
04 -
Enjoy your salmon with a side of rice, some cooked veggies, or a simple salad to make it a full meal.
# Notes:
01 -
Want a creamier sauce? Add a splash of heavy cream or coconut milk to the mix.
02 -
No sesame oil? Regular oil works too, though you'll miss that nutty flavor.
03 -
This fish tastes great with a side of steamed rice or roasted veggies like asparagus, broccoli, or bok choy.
04 -
White miso gives you a gentler, sweeter taste, while red miso is stronger and more savory.