Asian Salmon Recipe Miso Butter Salmon Salmon Entrée Salmon Recipe

Miso Butter Salmon

Sep 29, 2022

Easy Miso Butter Salmon Recipe

Sizzlefish

Rated 4.3 stars by 8 users

Why We Love This Miso Butter Salmon Recipe!

What Kind of Salmon Should I Use?

Here at Sizzlefish, our wild Alaska king salmon contains the highest levels of omega-3 fatty acids compared to other Alaskan species. Omega-3 fatty acids protect the heart, brain and blood vessels by reducing inflammation.

You can also use our Atlantic, Coho or Sockeye Salmon interchangeably in this recipe. This variety is raised in the remote waters of the Faroe Islands, between Iceland, Norway and Scotland without the use of antibiotics. The flavor is mild with a tender, flaky texture.

Sizzlefish salmon arrive frozen and individually sealed in 6-ounce portions for easy thawing. Place salmon in the refrigerator overnight to thaw completely before cooking.

What Ingredients Will I Need?

This recipe proves that you don’t need a lot of ingredients for a meal that will satisfy and hit all the right flavor notes. Miso paste is a condiment popular in Asian dishes. It’s used often in brothy miso soup adding lots of umami flavor with toasty notes. You’ll also find midi used in marinades, sauces and even in pasta.

As you can tell miso is a versatile condiment that is perfect for keeping in your refrigerator to add to dishes that need a little extra depth of flavor. Miso paste is made from fermented soybeans, salt, Koji inoculated grains like rice or barley. Koji is a safe to eat type of fungus that gives miso its earthy-funky flavor.

We paired white miso paste with a touch of honey, butter and a sprinkle of toasty sesame seeds to compliment the flavor of the pan seared salmon. Serve the salmon over rice, alongside roasted vegetables or with a side of Asian slaw for a delicious and satisfying meal.

Ingredients

4 portions salmon
4 tbsp unsalted butter
1/2 tsp black pepper
1 tbsp white miso paste
1 tbsp honey
2 tsp sesame seeds for garnishing
4 lime slices

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Directions

Blot salmon dry and season flesh with black pepper.
Melt two tablespoons of butter over medium-high heat in a large pan. Add salmon to hot skillet and sear for 4 minutes flesh side down.
Flip and sear salmon on remaining 3 sides for 1-2 minutes each. Set salmon aside on a plate.
Reduce heat to low. Add remaining butter, miso and honey to pan. Stir to combine.
Add salmon back to pan and spoon miso butter on top. Cook 1-2 minutes longer to heat salmon through.
Serve hot over rice garnished with sesame seeds and lime slices. Drizzle with miso butter sauce from pan.