This Miso Butter Salmon recipe is my latest weeknight dinner obsession and it only takes 20 minutes from start to finish!
Just slather some salmon fillets with a mixture of butter, miso, garlic and lemon then pop them under the grill so the salmon cooks to perfection and the butter melts into a creamy, delicious miso sauce.
This method of cooking the salmon is not only quick, but it also means the salmon stays moist and comes out a lovely blushing shade of pink in the middle.
If you haven't tried miso yet, I recommend you give it a go and this quick and simple miso butter salmon would be a great introduction recipe - I must confess I am only a recent convert myself!
Table of Contents
What is miso
Miso is a savoury paste made usually from fermented soybeans and rice. It is used as a condiment mostly in Japanese cooking and has a deeply savoury taste with umami flavours, but not hot or spicy as you may expect.
There are several different types of miso paste - white, red and mixed (a combination of both). They can vary due to the ingredients and length of fermentation.
Why you will love this miso butter salmon
- Only 20 minutes.
- Packed with flavour though!
What you need to make this recipe
*Please see the recipe card below for exact ingredient quantities and detailed instructions
- salmon fillets (skin off) - salmon filets is an alternate spelling
- unsalted butter
- white miso paste
- garlic
- fresh lemon zest and juice
- shallots/green onions/scallions - optional garnish
*Please see the recipe card below for exact ingredient quantities and detailed instructions
How to make miso butter salmon
- Add butter, miso, lemon juice and zest to a bowl.
- Mix well to combine.
Want to save this recipe?
Email yourself a link to this page and come back later.
- Place salmon fillets onto a lined baking sheet and pat dry with a sheet of paper towel.
- Spread butter mixture thickly over the top surface of the fillets then place under the grill.
Top tips for the best result
- Use skin-off salmon fillets for this recipe. Because we aren't crisping the skin it won't be very pleasant to eat.
- If you can only find skin-on fillets, that's ok too - we are placing the salmon flesh side up for the butter mixture to sit on as it cooks anyway - you can eat the salmon and leave the skin behind.
- Alternatively, you can remove the skin before you spread the fillets with the butter mixture.
Make it a meal
You can easily make these miso salmon fillets into a complete meal by adding some vegetables that cook for the same amount of time under the grill, with no need for dirtying any more dishes!
My favourites to use are asparagus, green beans and cherry tomatoes. Just give them a light coating of olive oil and put them on the tray with the salmon fillets. It's like having a stir-fry, without getting out the frying pan!
Storage
Keep leftovers in the refrigerator in an airtight container for 2 to 3 days.
Frequently asked questions
In the Asian foods section of your local grocery store, or Asian grocery stores.
Other recipes you may enjoy
Spinach Mashed Potatoes - rich and creamy mashed potatoes, loaded with baby spinach, herbs and feta cheese.
Honey Sriracha Sauce - a combination of sriracha, honey and soy sauce giving you a perfectly balanced hot but sweet dipping sauce.
Chicken Salad Sandwiches - soft and creamy chicken salad filling that is well seasoned with salt, pepper and garlic, plus dill and walnuts for a little crunch.
📖 Recipe
Miso Butter Salmon
Ingredients
- 2 salmon fillets skin off
- 2 tablespoon unsalted butter room temperature
- 1 tablespoon white miso paste
- 1 teaspoon fresh lemon juice
- 1 garlic clove grated
- ½ teaspoon finely grated lemon zest
- finely sliced shallots/green onions/scallions optional garnish
Watch me make this recipe
Instructions
- In a medium-sized bowl, mix room temperature butter, miso paste, garlic, lemon juice and zest together until well combined.2 tablespoon unsalted butter1 tablespoon white miso paste1 teaspoon fresh lemon juice1 garlic clove½ teaspoon finely grated lemon zest
- Line a baking sheet/tray with a double layer of aluminium foil (see my notes) then place salmon fillets on top.2 salmon fillets
- Slather butter mixture on top of the salmon fillets (messy is ok!).
- Pre heat your grill or broiler to 280c (or as high as it goes) and place the shelf 20cm away from the heat source/element (see my notes).
- Place the baking tray under the grill and cook for 11 minutes, or until the salmon is cooked and the flesh flakes apart.
- Serve immediately topped with sliced shallots (if using).finely sliced shallots/green onions/scallions
Notes
- You can use skin-on salmon fillets, just eat down to the skin and leave it behind or remove it before you spread the butter mixture onto the fillets.
- My grill is a separate compartment under the oven, and if I remove the shelf I can sit my baking tray directly on the floor of the grill and it's 20cm from the element.
- Usually when I line a baking tray I do it with parchment paper, but the close direct heat from the grill can cause it to burn so I prefer to use foil for this recipe. Plus I'm able to fold up the sides (see my next point).
- I fold up the sides of the aluminium foil to catch any butter that melts, that way I can drizzle it over the salmon too once it's cooked.
- I go a double layer for safety, I don't want to risk losing any of that lovely miso butter sauce 🙂
Want to save this recipe?
Email yourself a link to this page and come back later.
Cant believe how much flavor you get in this, and so quick. Thanks for sharing.
My pleasure, Sandra!