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.

Plate of food featuring salmon with miso butter sauce, furikake seasoning and green onions, sauteed shiitake mushrooms and snap peas, jasmine rice and avocado

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.

Miso butter salmon with sautéed shiitake mushrooms, snap peas and jasmine rice

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

Ingredient shot with salmon, garlic, snap peas, shiitake mushrooms, avocado, brown sugar, rice, butter, mirin, furkikake seasoning, green onions and soy sauce

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.

Bowl of miso butter sauce

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.

Salmon fillets cooking flesh side down in nonstick skillet

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.

Salmon fillets skin side down in skillet with miso butter sauce on top

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.

Snap peas and mushrooms sautéing in pan

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

Close up shot of salmon fillets with miso butter glaze

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

FAQs

Will I have leftover miso butter?

I did. I am a saucy gal, so I like to make sure there is PLENTY of sauce, so this recipe makes quite a bit, and I ended up having a little extra. It is very possible to use it all though, it is delish.

What should I do with my leftover miso butter if I don’t use it all?

Toss with pasta and protein of choice, spread the miso butter on your favorite veggies and roast them, warm the miso butter mixture and drizzle over popcorn or re-purpose as a marinade or sauce for any fish, chicken, pork or tofu.

Is this recipe gluten-free?

Just be sure to use a gluten-free alternative to soy sauce, such as coconut aminos, and then yes!

How do I know when the salmon is done?

The best way is to use an instant-read thermometer to ensure doneness. Salmon should be cooked to 145 degrees F. I like to pull it off the heat around 140-142 degrees because it will continue to rise in temperature thanks to carryover cooking. You can also tell by when the salmon just barely flakes apart and looks opaque and fully pink (no longer red) in the center.

How should I store leftovers?

Keep the miso butter in a small jar or airtight container in the fridge for up to 5 days. Store the fully assembled dish in an airtight container and enjoy as leftovers! You may want to hold off adding the avocado until ready to serve.

Plate with rice, miso butter salmon, sauteed shiitake mushrooms and snap peas, sliced avocado, green onions and furikake seasoning

Watch how to make

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

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Plate with rice, avocado, sauteed shiitake mushrooms and snap peas and salmon with miso butter sauce

Miso Butter Salmon

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Erica
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 34 servings 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Gluten Free

Description

Get ready to treat your taste buds to a flavor explosion with this quick, easy but epic miso butter salmon!


Ingredients

Units Scale

Miso butter salmon

  • 4 tablespoons unsalted butter, softened to room temperature
  • 2 tablespoons white miso paste
  • 3 cloves garlic, minced
  • 2 teaspoons mirin
  • 1 1/2 tablespoon brown sugar
  • 2 tablespoons low-sodium soy sauce
  • Swish of avocado oil
  • 34 6oz salmon fillets
  • Pinch of fine sea salt and black pepper

The rest

  • 8oz sugar snap peas
  • 8oz shiitake mushrooms
  • 1 avocado, thinly sliced
  • Green onions, chopped
  • Furikake seasoning
  • Rice

Instructions

Slice shiitake mushrooms. Snap off the ends/strings of the snap peas.

Mash together softened butter, miso, minced garlic, mirin, soy sauce and brown sugar. It’ll look a little curdled but it’s okay. Looks weird. Tastes amazing.

Pat the salmon fillets dry with a paper towel. This is key for getting a good sear! Season with a touch of salt and pepper. Heat the avocado oil in a good-quality nonstick pan over medium-high heat. Add the salmon fillets, 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 to 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 a 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, green onions, furikake seasoning. MUAH!


Notes

Nutritional information is an estimate and may vary slightly based on differences in ingredients/brands. Nutrition facts below are calculated with 2/3 cup cooked jasmine rice per serving.

Nutrition

  • Serving Size: 4oz salmon + 2/3 cup rice + 1 cup veggies + 1/4 avocado
  • Calories: 569
  • Sugar: 8.1 g
  • Sodium: 332.2 mg
  • Fat: 23.2 g
  • Carbohydrates: 58 g
  • Protein: 33.5 g
  • Cholesterol: 88.5 mg