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–+ servings
Miso Butter Salmon

Savory Miso Butter Salmon: Quick, Easy, and Irresistible

Experience the rich umami of miso in this quick and easy Miso Butter Salmon recipe that's both flavorful and nutritious.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 15 minutes
Total Time 45 minutes
Servings: 4 fillets
Course: Dinner
Cuisine: Japanese
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 4 fillets Salmon Look for wild-caught salmon for the best flavor.
  • 4 tablespoons Unsalted Butter Can be substituted with olive oil.
For the Miso Mixture
  • 3 tablespoons White Miso Paste Feel free to explore other types of miso.
  • 2 tablespoons Brown Sugar Substitute with coconut sugar or maple syrup as desired.
  • 1 tablespoon Fresh Ginger Always grate fresh for best flavor.
  • 2 cloves Garlic Minced works best.
For Garnishing
  • 2 tablespoons Green Onions Chopped; chives can be used as a substitute.

Equipment

  • Oven
  • Air Fryer
  • Medium Bowl
  • Spatula
  • baking dish

Method
 

Step‑by‑Step Instructions
  1. In a medium bowl, combine softened unsalted butter, white miso paste, brown sugar, grated fresh ginger, minced garlic, and chopped green onions. Mix until smooth.
  2. Spread the prepared miso butter evenly across the top of each salmon fillet.
  3. Preheat your oven to 375°F (190°C). Place salmon in a greased baking dish and bake for 12-15 minutes, or until opaque. Broil for 1-2 minutes for caramelization.
  4. For air fryer, preheat to 400°F (200°C). Line the basket with parchment, arrange the salmon, and cook for 9-10 minutes.
  5. Transfer cooked salmon to a serving platter, drizzle remaining miso butter, garnish, and serve with steamed rice.

Nutrition

Serving: 1filletCalories: 320kcalCarbohydrates: 8gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 85mgSodium: 600mgPotassium: 780mgSugar: 5gVitamin A: 300IUCalcium: 30mgIron: 1mg

Notes

Allow salmon to sit at room temperature for 15 minutes before cooking for even cooking. Leftover miso butter can be refrigerated for up to 5 days.

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