CRISPY Miso Butter Salmon Recipe 味噌バターサーモン
This Easy Miso Butter Salmon Recipe (味噌バターサーモン) is full of flavor but quick to make. It's the perfect weeknight dinner that's on the table in under 30 minutes. Great with just a bowl of white rice, and you can even cook some veggies in the leftover sauce in the pan, to make an all-rounded meal.
Servings: 3 people
Calories: 433kcal
Equipment
- Airtight container to marinate the salmon
- Large skillet and spatula
Ingredients
- 3 salmon fillets skin-on, evenly sized
For the marinade (20 minutes till the fish is at room temperature) This makes more than you need, so that you can saute mushrooms or other vegetables in it after the fish is done.
- 3 Tablespoons miso paste White, yellow and dark work. Use lighter miso if you're new to cooking with miso, as the flavor is milder. Moreover, dark miso can sometimes look burnt even when it's not burnt!
- 4 Tablespoons sake Substitute: Mirin, Shaoxing wine or dry sherry
- 2 Tablespoons white sugar
- 1 Tablespoon mirin substitute: Sake + sugar
- 1 Tablespoons light soy sauce Use low-sodium soy sauce as the miso is salty. You can always season with salt if necessary.
- 1 Tablespoon white rice vinegar Substitute: lime juice or apple cider vinegar
To cook and garnish
- 1½-2 Tablespoon unsalted butter As miso is very salty already. You can always season to taste, with salt, later if necessary.
- ½-1 Tablespoon oil with high smoke point. (We're not using butter as it burns easily. You can use ghee or clarified butter if you have it.)
Garnish
- 1 Tablespoon sesame seeds lightly toasted
- 1 sprig spring onions sliced. Substitute: coriander leaves or parsley
Instructions
Marinating
- Mix the miso, soy sauce, mirin, sake, vinegar and sugar till you no longer see sugar grains.
- Dry the salmon skin with a paper towel. Get it as dry as possible. Remove any pin bones.
- Place the salmon skin side up, flesh-down into the sauce, being careful not to get any sauce on the skin. Note: We want the salmon to come to room temperature, so let it marinate at room temperature for 20 minutes before cooking.
Cooking crispy skin miso salmon
- Over medium-high heat, add the oil to a large skillet and heat till the oil is shimmering but not smoking. Add the salmon, skin side down and reduce heat to medium.
- Use a spatula to hold the fillets down so they don't curl up. Press for 10 seconds.
- Let cook for 7 minutes then flip over so the salmon is flesh down on the pan. Cook for 1-2 minutes more, till the salmon is cooked. Plate the salmon.
Sauce/ Mushrooms
- To the same pan, add the butter and marinade and bring to the boil. Allow to boil for at least 2 minutes to kill bacteria. You can also saute mushrooms or carrots in the sauce.
- Once the sauce is done, drizzle the sauce around the salmon (we don't want to make the crispy skin moist.) Garnish, serve with rice and enjoy!
Notes
If you want the skin super crispy, leave it skin up in the marinade, uncovered, for an hour in the fridge. (Remove it 15-20 minutes before you want to cook so that it can come to room temperature before cooking.)
Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its veracity.
Nutrition
Calories: 433kcal | Carbohydrates: 17g | Protein: 37g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 109mg | Sodium: 1090mg | Potassium: 912mg | Fiber: 1g | Sugar: 11g | Vitamin A: 298IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 2mg