Miso Salmon Recipe
In this easy Miso Salmon Recipe, the salmon is pan-seared until flaky and caramelized on top. The miso glaze creates a rich, glossy coating that enhances the natural flavor of the fish while keeping it moist and tender.
Servings: 4 servings
Calories: 403kcal
Equipment
Ingredients
- 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 season lightly with salt and pepper.
- In a medium bowl, mash together the softened butter, miso paste, sesame oil, mirin, brown sugar, garlic, ginger, and lemon juice until well combined. The mixture may look slightly curdled, but it will smooth out once heated.
- Heat olive oil in a large skillet over medium-high heat. Place salmon fillets skin-side up and cook for 4-5 minutes, until lightly golden. Flip and cook for another 3 minutes.
- Reduce the heat slightly, spread the miso butter over the salmon fillets, and cover with the lid. Cook for another 2-3 minutes, until just cooked through and the flesh is flaky. The internal temperature should reach 145°F (63°C).
- Spoon any remaining miso butter from the pan on top and garnish with green onions and sesame seeds. Serve salmon with rice and steamed greens - broccoli, edamame, green beans, or baby bok choy all pair beautifully.
Notes
See the post for more information, photos and tips.
Nutrition
Serving: 1 | Calories: 403kcal | Carbohydrates: 9g | Protein: 36g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 116mg | Sodium: 585mg | Potassium: 877mg | Fiber: 1g | Sugar: 5g | Vitamin A: 342IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 2mg