Miso Butter Salmon
A deliciously tender Miso Butter Salmon, infused with umami flavors, served with fresh herbs and a dash of citrus for brightness.
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Preheat your oven to 400°F (200°C).
- 2
In a mixing bowl, combine 2 tablespoons of miso paste, 2 tablespoons of softened unsalted butter, and 1 tablespoon of honey until smooth.
- 3
Add 1 tablespoon of soy sauce and 1 teaspoon of lemon juice to the mixture and stir well.
- 4
Place the salmon fillets on a baking sheet lined with parchment paper. Season them with salt and pepper to taste.
- 5
Spread the miso butter mixture evenly over the top of each salmon fillet.
- 6
Bake the salmon in the preheated oven for 12-15 minutes or until it flakes easily with a fork.
- 7
Once cooked, remove the salmon from the oven and let it rest for a few minutes.
- 8
Garnish with finely chopped green onions and fresh parsley before serving.
- 9
Drizzle with a tablespoon of finishing oil, such as sesame oil, for added flavor.
- 10
Serve immediately and enjoy your Miso Butter Salmon!
Cook notes
Tips
For a spicier kick, add a pinch of chili flakes to the miso butter mixture.
Ensure your salmon is fresh; it makes a big difference in flavor and texture.
Use a meat thermometer to check the internal temperature; it should reach 145°F (63°C) for perfect doneness.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Wrap leftover salmon tightly in foil or plastic wrap before refrigerating.
- Reheat gently in the microwave or in a skillet over low heat to avoid drying out the fish.
- Consume within 2 days for the best flavor and texture.
Substitutions
- Use tahini instead of miso for a nutty flavor.
- Maple syrup can be used in place of honey for a vegan option.
- Substitute green onions with chives for a milder onion flavor.
What to Serve With
- Steamed jasmine rice
- Sautéed bok choy
- Miso soup
Common Mistakes
- Not letting the salmon rest after baking can make it dry.
- Using too much salt can overpower the dish; season lightly and taste.
- Overcooking the salmon can lead to a rubbery texture.
Recipe FAQ
Can I use another type of fish instead of salmon?
Yes, you can substitute with cod or trout for a similar cooking time and flavor.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days.
What can I serve with Miso Butter Salmon?
Pair it with steamed rice and sautéed vegetables for a complete meal.
Kitchen tools
Helpful Tools for This Recipe
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Rice cooker
Good for steady rice, grains, and meal-prep bowls.
Baking sheet
Useful for roasting, baking, broiling, and sheet-pan prep.
Blender
Helpful for smooth sauces, soups, marinades, and purees.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
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