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Salmon with Miso Butter is a simple yet elegant dish that's a favorite in my kitchen. In this recipe, the rich, succulent flavors of salmon beautifully meld with the umami depth of miso. This harmonious pairing creates a luscious glaze and a delectable taste experience that's sure to delight your palate. In just about 30 minutes, you'll have a nutritious and refined meal on your table.
I love how the sweet and savory miso butter melts into the salmon, infusing it with an exquisite flavor that's enhanced by notes of fresh ginger and garlic. Baking the salmon to perfection, it emerges from the oven tender, moist, and infused with those irresistible flavors. Pair it with steamed vegetables and a side of quinoa or rice for a complete, balanced meal that's as nourishing as it is tasty. Enjoy this culinary adventure and the compliments sure to come your way!
Why You'll Love This Recipe
- Effortless Preparation: This Salmon with Miso Butter recipe is uncomplicated and swift. It lets you enjoy gourmet flavors without spending hours in the kitchen. It’s perfect for busy weeknights or elegant weekend dinners.
- Nutrient-Rich Meal: Loaded with high-quality protein, omega-3 fatty acids, and other essential nutrients from the salmon, plus the probiotic benefits of miso, this dish is a powerhouse of nutrition for optimal health and well-being.
- Versatile Pairing: The distinctive flavors of this dish complement various sides beautifully. Enjoy it with steamed vegetables, a fresh salad, or your choice of grains, adapting it easily to suit different dietary preferences and needs.
- Impressive Presentation: The glossy, golden glaze of the miso butter gives the salmon a visually appealing finish, making it an excellent choice for entertaining guests. Each serving promises a delightful gastronomic experience, plated to perfection.
What is Miso?
I've come to treasure miso as a foundation of flavor. It brings a depth and complexity to dishes that is uniquely satisfying. Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and a fungus known as koji. Often along with other ingredients like barley or rice. The fermentation process can range from a few weeks to several years. Resulting in a rich and savory paste used in various recipes.
As I stir miso into soups, sauces, and glazes, like the one for our Salmon with Miso Butter, it imparts a delicate balance of salty, umami, and sometimes sweet flavors, elevating the taste profile of the dish. Beyond the taste, miso is a nutritional gem, packed with protein, vitamins, and beneficial bacteria that promote gut health. It’s a cherished staple in my kitchen. I encourage everyone to explore the diverse and delightful ways miso can enhance your meals and your well-being.
Tips and Tricks for the Perfect Salmon with Miso Butter
Choosing the Salmon: I always opt for fresh, high-quality salmon. Wild-caught is my go-to choice for its superior flavor and texture. When fresh isn’t available, frozen works just as well, just be sure to thaw it properly beforehand.
Miso Selection: There are various types of miso, each with its unique flavor. I tend to use white or yellow miso for this recipe as they have a milder, sweeter profile that beautifully complements the salmon.
Adjusting Baking Time: The baking time might vary based on the thickness of your salmon fillets. I keep a close eye on the fish to ensure it’s cooked to perfection – flaky and moist, without being overdone.
Serving Suggestions: For an elegant presentation and a burst of freshness, I love garnishing the dish with chopped green onions and a sprinkle of sesame seeds. A side of steamed veggies and a scoop of quinoa or rice makes it a complete, satisfying meal.
How to Make Salmon with Miso Butter
- Preparation: First, I preheat the oven to 400°F (200°C) and line a baking sheet with aluminum foil or parchment paper to make cleanup a breeze.
- Miso Butter Creation: In a small bowl, I combine miso paste, softened butter, honey or maple syrup, soy sauce, grated ginger, and minced garlic. Then I whisk them together until smooth, ensuring the flavors meld beautifully.
- Salmon Preparation: I lay the salmon fillets skin-side down on the prepared baking sheet, making sure they have ample space for even cooking. Then generously brush the miso butter mixture over each fillet, coating them evenly for a rich flavor.
- Baking the Salmon: I slide the baking sheet into the preheated oven, baking the salmon for 15-20 minutes. I keep an eye on it to ensure it doesn't overcook, looking for a perfect flake and a sumptuous glaze.
- Garnish and Serve: Once out of the oven, I transfer the salmon fillets to serving plates. For a perfect finish, I garnish them with chopped green onions and sesame seeds, adding a burst of color and texture. I love to serve it with steamed vegetables and quinoa or rice for a balanced, wholesome meal.
Storing, Freezing, and Reheating
Storing Leftovers: If I have leftover cooked salmon, I place it in an airtight container and store it in the refrigerator. I make sure to consume it within 2 days to enjoy the best quality and flavor.
Freezing for Later: When I want to freeze the salmon. I first let it cool completely. Then wrap each fillet tightly in aluminum foil or plastic wrap and place them in a freezer-safe bag or container. I label it with the date and try to use it within 3 months for optimum taste and texture. Remember to thaw it overnight in the refrigerator before reheating.
Reheating the Dish: To reheat the salmon, I preheat the oven to 275°F (135°C). I place the salmon on a baking sheet and cover it with aluminum foil to retain its moisture. I heat it for about 15-20 minutes, or until it’s warmed through. Be cautious not to overheat as it can dry out the salmon.
Recipe
Salmon with Miso Butter
Equipment
- Oven
- Aluminum foil or parchment paper
- Small bowl
- Whisk or fork
- Basting brush
Ingredients
- 4 pieces Salmon fillets about 6 oz each
- 2 tablespoons White or yellow miso paste
- 4 tablespoons Unsalted butter softened
- 1 tablespoon Honey or maple syrup
- 2 teaspoons Soy sauce
- 1 teaspoon Fresh ginger grated
- 1 clove Garlic minced
- Green onions for garnish optional
- Sesame seeds for garnish optional
Instructions
Preparation:
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with aluminum foil or parchment paper.
Prepare the Miso Butter:
- In a small bowl, combine miso paste, softened butter, honey or maple syrup, soy sauce, grated ginger, and minced garlic.
- Whisk the ingredients together until smooth and well combined.
Prepare the Salmon:
- Place the salmon fillets skin-side down on the prepared baking sheet.
- Generously brush the miso butter mixture over the top of each salmon fillet.
Bake the Salmon:
- Place the baking sheet in the preheated oven.
- Bake the salmon for 15-20 minutes or until the salmon easily flakes with a fork and has a nice glaze on top.
Garnish and Serve:
- Once done, remove the salmon from the oven.
- Transfer the fillets to serving plates.
- Garnish with chopped green onions and sesame seeds if desired.
- Serve immediately with steamed vegetables and your choice of grains, like quinoa or rice.
Nutrition
Salmon With Miso Butter - FAQ
Absolutely! While salmon offers a rich, flavorful experience, feel free to substitute it with other fish like cod, halibut, or sea bass. Remember to adjust the cooking time based on the thickness and type of fish.
Yes, you can use red miso if it’s what you have on hand. Though Red miso has a stronger and saltier flavor compared to white or yellow miso, so adjust the quantity to your taste preference.
Grilling is a fantastic alternative! Grill the salmon on medium heat, skin side down first, for about 4-5 minutes on each side, or until it's cooked to your liking. Also be sure to brush the miso butter mixture onto the salmon during the last few minutes of grilling to avoid burning.
When salmon is done it easily flakes with a fork and has a slightly translucent, pink center. The internal temperature should read 145°F (62.8°C) when checked with a meat thermometer.
Absolutely! You can make the miso butter up to a week in advance. Then store it in an airtight container in the refrigerator until you’re ready to use it.
Anna says
Great recipe, I love cooking with miso.
Michael Whiting says
thank you
Hanna says
I wasn't sure my kids would like it but, a the end of dinner all I saw were clean plates
Ginger says
Thank you for the excellent recipe
Michael Whiting says
Thank You