Miso Butter Salmon

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Looking for a quick, easy, and incredibly delicious way to elevate your salmon game? Say hello to the mouthwatering magic of miso butter salmon! This healthy recipe combines the umami goodness of miso with the rich creaminess of butter, slathered on salmon fillets, paired with some flash stir-fried veg and that’s dinner in 20. It’s just oomph. so good.

We eat a lot of salmon in our house. It is a weekly staple. So I’m constantly on a mission to find new, delicious ways to enjoy it. For the longest time, I was like what the heck is miso and where on earth do I find it? But miso is making a comeback! Or maybe it never went away… I’m just now discovering it’s deliciousness.

What is miso?

Miso is a paste made from fermented soybeans and usually a grain like barley or rice. It has a deep “umami” flavor that is iconic in Japanese cuisine. It adds a depth of flavor as well as the ability to thicken soups, sauces and gravies.

In this recipe, we combine it with butter, brown sugar, mirin, soy sauce and fresh garlic to make a glaze that is beyond irresistible and pairs perfectly with the flaky tenderness of salmon.

Reasons you will love this easy miso butter salmon recipe

It is QUICK: because we’re pan-frying the salmon, it takes a mere 10 minutes to cook. Then we throw in some simple veg and give it a quick stir-fry. We’re using shiitake mushrooms and sugar snap peas here which require minimal/no chopping, uh… SCORE. Twenty minutes until dinner folks.

It is FLAVORFUL: if you’ve never tried miso before, just trust me. You’ll be in flavor heaven with this pungent Asian condiment!

It is BALANCED: I talk often about ‘the plate method’. When I put together meals I aim for 25% of my plate lean protein, 25% of my plate carbohydrate and 50% of my plate non-starchy vegetables. And then of course a portion of heart-healthy fats! This meal covers those bases entirely:

• Protein: Salmon
• Carbohydrates: Rice
• Veggies: shiitake mushrooms and snap peas
• Healthy Fat: avocado and the amazing heart-healthy fatty acids in salmon!

Here’s what you’ll need to make it

Salmon fillets: I like to buy the wild caught Alaskan salmon from Costco. It’s a good deal for the quality! If your salmon comes in one big piece, simply slice into 3-4 fillets.

Butter: if you are dairy free you can substitute for ghee or a butter alternative

White miso paste: this can be found in most regular grocery stores in the international foods aisle. If not, Asian grocery stores always carry it! If you can’t find white miso you can use red miso. You can also order it online.

Garlic: I’m a diva and say go for the fresh pressed garlic here instead of powder or jarred!

Mirin: mirin is a sweet Japanese cooking wine made from fermented rice. It tastes very similar to rice vinegar, but sweeter. You can find it at any grocery store either with the oils and vinegars (usually the baking aisle) or in the Asian foods aisle

Brown sugar: the sugar in this recipe balanced the sour and umami flavors. I would not recommend skipping it but you could try using honey if you prefer.

Low Sodium Soy sauce: find this at your local grocery store in the Asian foods aisle. You could also use coconut aminos or tamari for a gluten-free alternative.

Snap peas: the perfect no-chop, quick cooking green veggie! YAS.

Shiitake mushrooms: I really love shiitake mushrooms for this meal but they are more expensive than other varieties of mushrooms. Use crimini, brown, baby bella or shimeji mushroom if you like.

Avocado: thinly sliced avocado adds a wonderfully fresh finish to the recipe!

Green onions: I add a finishing touch of green onions to nearly every dinner, it just gives it a little somethin’ somethin’!

Furikake seasoning: a yummy Japanese seasoning made from chopped seaweed, sugar, salt and sesame seeds. I find this at my local Kroger and Trader Joe’s. Alternatively, you can finish with a sprinkle of sesame seeds!

Rice: not required but recommended! Pair miso butter salmon with jasmine rice, brown rice, quinoa, cauliflower rice or whatever grain/carb you love!

How to Make Miso Butter Salmon

First, chop your shiitake mushrooms. Snap off the ends/strings of the snap peas.

Mash together softened butter, miso, minced garlic, brown sugar, mirin and soy sauce. It’s going to look sus, but please, just trust me. It’ll look a little ‘curdled’? is the word… but it’s okay. Looks weird. Tastes amaze.

Pat the salmon fillets dry. Like, really dry. This is key for getting a good sear! Season with a touch of salt and pepper. Add a tablespoon of high heat cooking oil, like avocado oil, to a large skillet over medium-high heat. Add each salmon fillet, flesh side down and cook for four minutes.

Then carefully, flip the salmon fillets so they are skin side down. Add a big spoonful of miso butter on each fillet. Cover the pan and cook for five minutes.

Cooking time may vary slightly based on the thickness of your fillet, you’ll want to watch closely, taking care not to overcook. The salmon should be opaque and flake apart easily. My fillets were done in exactly 9 minutes. Remove from pan.

Add the mushrooms and snap peas. There should be enough fat/sauce in the pan to cook the veg. The moisture in the veggies will help loosen up all those delicious stuck-on bits. Keep the heat high and quickly stir-fry, tossing to get nice caramelization on the mushrooms. Add a spoonful of miso butter and toss to coat.

Assemble: rice or grain of choice, miso butter salmon, stir-fried veggies, sliced avocado, furikake seasoning.

Need tips on how to make rice or other grains? I got you!

How to make perfect rice

How to make perfect quinoa

If you love this recipe you will love these other salmon recipes

Smoked Salmon Risotto

Honey Garlic Air Fryer Salmon Bites

Teriyaki Salmon Rice Bowls

Chipotle Salmon with Mango pico de Gallo

Southwest Salmon Salad

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Alright, what are you waiting for, let’s dig in!

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