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Home » Recipes » Seafood

Miso Butter Salmon (Crispy & Juicy!)

Published: Jun 12, 2023 · Updated: Oct 3, 2024 by Carissa Erzen · This post may contain affiliate links · Leave a Comment

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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.

Three light plates topped with Miso Butter Salmon, rice and carrots.

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.

Side close-up view of salmon being flaked apart with a fork.

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.

White bowl of miso paste and butter.
White bowl of creamy miso butter.

Prep the salmon: Pat the salmon dry with a paper towel. Sprinkle each salmon filet with a pinch of salt and black pepper.

A hand patting salmon filets dry with a paper towel.

Melt the miso butter: Melt 2 tablespoon of miso butter in a large skillet over medium heat.

A skillet with two spoons of miso butter inside.
A skillet with melted miso butter inside.

Cook the salmon: Once the pan is hot, add the salmon skin-side-up in the pan and cook for 5 minutes.

A skillet with four salmon filets skin-side-up in it.

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.

A black skillet filled with four cooked miso butter salmon filets.

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.

A plate covered with aluminum foil.

Garnish and serve: Serve with rice, noodles or vegetables. Garnish with sesame seeds, sliced green onions, or more miso butter spread on top.

A white serving plate topped with four pieces of pan fried salmon.

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.
Side view of four Miso Butter Salmon filets on a white plate.

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.

Three light grey plates with miso butter salmon, brown rice and carrots.

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.
A fork digging into juicy fried salmon.

More Seafood Recipes

  • Easy Salmon Sushi Bake
  • Easy Japanese Shrimp Curry
  • 30 Minute Garlic Shrimp Spaghetti
  • Easy Salmon with Pesto Butter
Miso butter salmon on a plate of rice and carrots.

Miso Butter Salmon

Carissa Erzen
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 weeknight meal.
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Prep Time 10 minutes mins
Cook Time 10 minutes mins
Rest Time 10 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine Japanese
Servings 4 servings
Calories 338 kcal

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.

Nutrition

Serving: 1filetCalories: 338kcalCarbohydrates: 6gProtein: 36gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 160mgSodium: 468mgPotassium: 32mgFiber: 1gSugar: 3gVitamin A: 362IUVitamin C: 0.5mgCalcium: 14mgIron: 0.3mg
Keyword miso butter salmon
Did you make this recipe?Leave a comment below - I love hearing from you!

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About Carissa Erzen

Growing up in Germany, I fell head-over-heels in love with ALL the German baked goods, from Lebkuchen to pretzels. Now I'm the founder, recipe developer, and food photographer behind Humbly Homemade, where I test and share German sweets lovingly created from scratch. So pull up a chair, and stay a while!

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