Ingredients
Scale
- 4 6 oz. / 170g each salmon fillets
- salt and pepper to taste
- 3 tablespoons unsalted butter softened to room temperature
- 3 tablespoons white miso paste
- 1 teaspoon sesame oil
- 1 tablespoon mirin
- 1 tablespoon brown sugar
- 2 garlic cloves minced
- 1 teaspoon grated fresh ginger
- 2 teaspoons fresh lemon juice
- 1 tablespoon olive oil
- green onions thinly sliced, for garnish
- sesame seeds for garnish
Instructions
- Pat salmon fillets dry using paper towels and lightly season with salt and pepper.
- In a medium bowl, combine the softened butter, miso paste, sesame oil, mirin, brown sugar, garlic, ginger, and lemon juice until well blended; a slightly curdled appearance is normal but will smooth when heated.
- In a large skillet, heat olive oil over medium-high heat and add salmon fillets, cooking skin-side up for 4-5 minutes until lightly golden. Flip and cook for another 3 minutes.
- Reduce the heat to medium, spread the miso butter mixture over the salmon, and cover. Cook for 2-3 minutes until cooked through, ensuring the internal temperature reaches 145°F (63°C).
- Pour any leftover miso butter on top before serving and garnish with green onions and sesame seeds. Serve with rice and steamed greens like broccoli or edamame.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
The miso butter can be made ahead and stored in the refrigerator for up to a week.
Be sure not to overcook the salmon; it’s done when it flakes easily with a fork.
Serve this dish with a side of rice and your favorite steamed vegetables for a balanced meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Japanese
Nutrition
- Serving Size: 1 fillet
- Calories: 360
- Sugar: 3g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 29g
- Cholesterol: 100mg