This delectable miso butter salmon is crispy on the outside, and juicy & tender on the inside. And it's ready in just 30 minutes, so it's perfect for a quick and easy weeknight dinner cooked on the stovetop.
In this easy weeknight meal, fresh salmon filets get pan fried in miso butter to add a savory, buttery flavor to fish. I love how pan frying allows the salmon to get crispy on the outside. And it takes less time than baking it in the oven.
Plus this homemade miso butter tastes amazing! Miso packs a punch of rich, umami flavor, while the butter keeps the salmon moist and, well, buttery.
I love salmon dishes for quick weeknight meals, because it cooks a lot faster than chicken or beef. And I don't know about you, but during the weekdays, sometimes I just can't be bothered to spend an hour or more cooking in the kitchen.
So having this miso butter salmon to whip up in 30 minutes is a life saver! I love rotating it each week with my pesto butter salmon, sheet pan roasted salmon with veggies, and casserole salmon sushi bake.
Ingredients
- Unsalted butter - allow it to soften to room temperature
- Miso - any type of miso paste works great including white, yellow, red and brown miso
- Garlic - use either two minced cloves, or substitute about ¼ teaspoon garlic powder
- Brown sugar - you can swap out granulated sugar, maple syrup, or honey
- Rice vinegar
- Salmon filets - I like use four individual filets, each about 4 to 6 ounces. But you can use larger filets, as long as they fit in your pan.
- Salt and ground black pepper
Let's Make Miso Butter Salmon on the Stove!
Make miso butter: Mix the miso butter ingredients in a small bowl. Set aside.
Prep the salmon: Pat the salmon dry with a paper towel. Sprinkle each salmon filet with a pinch of salt and black pepper.
Melt the miso butter: Melt 2 tablespoon of miso butter in a large skillet over medium heat.
Cook the salmon: Once the pan is hot, add the salmon skin-side-up in the pan and cook for 5 minutes.
Flip and continue cooking the salmon: Flip each salmon filet over and cook for another 5 minutes with the skin-side-down. Spread another tablespoon of miso butter on the top of each salmon filet to melt as it continues to cook.
Rest the salmon: Remove the salmon from the pan and transfer to a plate. Create a tent out of aluminum foil and cover the salmon with the foil. Let it rest for about 10 minutes to allow the meat to absorb the juices and not dry out.
Garnish and serve: Serve with rice, noodles or vegetables. Garnish with sesame seeds, sliced green onions, or more miso butter spread on top.
Recipe Tips
- Let your salmon sit at room temperature for 15 to 20 minutes before cooking. This will allow it to cook more quickly and evenly, compared to cooking cold fish straight from the fridge.
- Pat the salmon dry with a paper towel before cooking. This will help it get a crispy exterior.
- Don't overcook your salmon, which could cause it to be tough and chewy. Salmon is done cooking once the thickest part flakes easily with a fork. It'll continue to cook a little once it's removed from the heat and allowed to rest under aluminum foil.
- The miso butter in the pan will get pretty black and crispy, but it adds a delicious smoky flavor to the salmon.
What is Miso?
Miso is a paste made from fermented soybeans used in Japanese cooking. It's flavor is a complex combination of savory and salty.
Miso is often made into a hot, comforting soup. But it can also be used in everything from savory seafood dishes like this miso butter salmon, to sweet baked goods like caramel miso scones or miso banana bread!
There are many different types of miso, and their color and flavor vary based on how long they're fermented. Generally, darker colored miso (red and brown) have a more pungent and rich flavor. Lighter colored miso (white and yellow) have a milder, almost sweet flavor.
Any type of miso works great in this miso butter salmon, based on your preference.
Storing
Store leftover miso butter in an airtight container in the fridge for up to 2 weeks.
Store leftover salmon in an airtight container in the fridge for up to 3 to 4 days.
What to Serve with Miso Butter Salmon
- Roasted root vegetables
- Korean carrot salad
- White rice, brown rice, or cilantro lime rice
- Spicy gochujang pasta
- Spicy peanut butter noodles
- Optional garnishes: sesame seeds, sliced green onions, and more miso butter.
More Seafood Recipes
Miso Butter Salmon
Ingredients
- ¼ cup unsalted butter, softened to room temperature (½ stick)
- 2 tablespoon miso (any type of miso works great including yellow, red and brown miso)
- 2 cloves garlic, finely minced (about 2 teaspoons)
- 1 tablespoon brown sugar
- 1 teaspoon rice vinegar
- 4 6 ounce salmon filets
- ⅛ teaspoon salt (a generous pinch)
- ⅛ teaspoon ground black pepper (a generous pinch)
Instructions
- Mix the miso butter ingredients in a small bowl. Set aside.
- Pat the salmon dry with a paper towel. Sprinkle each salmon filet with a pinch of salt and black pepper.
- Heat 2 tablespoon of miso butter in a large skillet on medium-high heat.
- Once the pan is hot, add the salmon skin-side-up in the pan and cook for 5 minutes.
- Flip each salmon filet over and cook for another 5 minutes with the skin-side-down. Spread another tablespoon of miso butter on the top of each salmon filet to melt as it continues to cook.
- Remove the salmon from the pan and transfer to a plate. Create a tent out of aluminum foil and cover the salmon with the foil. Let it rest for about 10 minutes, to allow the meat to absorb the juices and not dry out.
- Serve with rice, noodles or vegetables. Garnish with sesame seeds, sliced green onions, or more miso butter spread on top.
Notes
- Let your salmon sit at room temperature for 15 to 20 minutes before cooking. This will allow it to cook more quickly and evenly, instead of cooking cold fish straight from the fridge.
- Pat the salmon dry with a paper towel before cooking. This will help it get a crispy exterior.
- Don't overcook your salmon, which could cause it to be tough and chewy. Salmon is done cooking once the thickest part flakes easily with a fork. It'll continue to cook a little once it's removed from the heat and allowed to rest under aluminum foil.
- The miso butter in the pan will get pretty black and crispy, but that's what adds a delicious smoky flavor to the salmon.
- Store leftover miso butter in an airtight container in the fridge for up to 2 weeks. Store leftover salmon in the fridge in an airtight container for up to 3 to 4 days.
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