Miso Butter Salmon

These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, check out the recipe card below.

White miso: Although I have specified white miso in the recipe, yellow miso would also work. If all you have available is red miso, reduce the quantity to 2 tablespoons rather than ¼ cup. Don't use Saikyo Miso as it is too sweet for the dish.
Butter: I rarely have unsalted butter in the house, so I use salted butter. You can use either.
Brown sugar: This balances the salty miso and rich butter; you can leave it out or replace it with honey. White sugar will also work.
Salmon fillets: I nearly always use skinless fillets here because the cooking time isn't long enough to get a crispy skin. My fillets are roughly 6oz/170g each. 
Sesame seeds: Use white or black. Toasted sesame seeds add extra flavor, but you also dirty another skillet; it's your choice 😉.
Green onion: Also known as spring onions, these are for garnish and flavor. You can replace it with chopped chives instead.

We've tested this recipe at least 3 times to ensure it works well for you. Have a look at our tips for getting the best dish you can!

• You want the butter to be very soft before combining the miso and sugar into it. You should be able to push your finger into it with no resistance. If yours is a little hard, cut it into small chunks, as it will soften quicker. You can also microwave it for a few seconds, but take care not to melt it.
• When cooking the salmon, cook it presentation side down first, i.e., the top of the fillet. This way, when you flip it and add the butter, it will melt all over the top of the salmon.
• The salmon is cooked for around 6 minutes, giving you a soft, just-cooked interior. If you prefer a firmer cook on your fish, cook it for 4 minutes on the first side, then flip and cook for 3 minutes before adding the butter and cooking a final minute. 

Why You'll Love This Miso Butter Salmon

• It is so easy to make.
• The richness of the butter and the savory umami-ness of the miso create a very simple but delicious sauce.
• It is so quick to make.
• You can use leftovers for salads or tossed through creamy pasta.

These are all just suggestions and things that have worked in our test kitchen, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.

• Add a sprinkle of chili flakes to the butter.
• Mince/grate a clove or two of garlic into your butter.
• Mince/grate some ginger into your butter.
• Use a whole side of salmon for an impressive main course.
• Double the butter and add some cooked potatoes to the salmon. They soak up the flavors wonderfully. 

Sides: The salmon is pictured here with cucumber salad and sticky rice, which is delicious! You could also try it with some furikake fries and a green salad. If you are looking for a super quick side then try some steamed broccoli drizzled with a little sesame oil and finished with some of the sesame seeds from the salmon.

Wine: The rich, buttery salmon needs something to cut through it, so I would go for a French Pinot Gris. You could also try a dry rose. Or if you have added garlic or ginger, then a Gewürztraminer would be a solid choice. For red wine drinkers, a spicy, fruity Pinot Noir or Shiraz would balance the rich fish.