Name: Savory Miso Butter Salmon
Prep time: 10 min
Cook time: PT-489044H50M19S
Total time: PT-489044H50M19S
Cuisine: Japanese-Inspired
Ingredients: 2–4 salmon fillets (skin-on or skinless); 2 tbsp white miso paste; 2 tbsp unsalted butter, softened; 1 clove garlic, minced; 1–2 tsp rice vinegar or lemon juice; 1 tbsp olive oil or neutral oil; Black pepper, to taste; Salt (optional, depending on miso saltiness); Green onions or sesame seeds (optional, for garnish)

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This savory miso butter salmon is rich, flavorful, and incredibly simple to make. I roast or pan-sear salmon fillets and finish them with a luscious miso butter glaze that melts into every bite. The miso adds deep umami, the butter brings richness, and a splash of citrus or rice vinegar balances it all out. It’s a restaurant-quality dish I can make at home in under 30 minutes.

Why You’ll Love This Recipe

I love how this recipe feels elegant but comes together with just a few ingredients. The miso butter adds so much depth — salty, slightly sweet, and full of umami — and it pairs perfectly with the buttery texture of the salmon. It’s one of those dishes that looks impressive, but I barely have to think while making it. I also like that it’s easy to pair with rice, noodles, or roasted vegetables, depending on my mood.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Salmon fillets (skin-on or skinless)
White miso paste
Unsalted butter, softened
Garlic, minced
Rice vinegar or lemon juice
Olive oil or neutral oil
Salt (only if needed)
Black pepper
Green onions or sesame seeds (optional, for garnish)

Directions

I start by mixing the softened butter with miso paste, minced garlic, and a splash of rice vinegar or lemon juice. I mash it all together until smooth.
I pat the salmon dry with paper towels and season lightly with pepper (I skip salt since miso is salty enough).
I preheat a skillet over medium heat and add a little oil. If I’m roasting instead, I preheat the oven to 400°F (200°C).
If pan-searing, I place the salmon skin-side down and cook for about 4–5 minutes until crispy, then flip and cook for another 2–3 minutes. If roasting, I place it on a lined baking sheet and bake for 10–12 minutes.
In the final 2 minutes of cooking, I spread the miso butter over the top of each fillet and let it melt into the hot salmon.
I serve it hot, with optional garnishes like sliced green onions or sesame seeds.

Servings and timing

This recipe makes 2–4 servings.
Prep time: 10 minutes
Cook time: 10–12 minutes
Total time: 20–25 minutes

Variations

Sometimes I add a dash of sriracha or chili flakes to the miso butter for a spicy twist. If I want a citrusy version, I mix in a bit of orange or yuzu zest. I’ve also used this miso butter on cod, shrimp, or even roasted vegetables — it’s super versatile. For a lighter take, I cut the butter with a spoonful of plain Greek yogurt or soft tofu.

Storage/Reheating

Leftover salmon keeps well in the fridge for up to 3 days. I reheat it gently in the oven at 300°F (150°C) or in a covered pan over low heat. I avoid microwaving it if I can — it dries out the salmon quickly. If I have extra miso butter, I store it in the fridge and use it on noodles, eggs, or toast.

FAQs

What kind of miso should I use?

I use white miso for this recipe because it’s milder and slightly sweet. Red miso is stronger and saltier, so I only use a little if I swap it in.

Can I bake the salmon instead of pan-searing?

Yes — I often roast it when I want hands-off cooking. I bake at 400°F (200°C) for 10–12 minutes, depending on thickness.

Is this recipe gluten-free?

It can be. I check that my miso paste is labeled gluten-free since some brands use barley. Everything else in the recipe is naturally gluten-free.

Can I make the miso butter ahead of time?

Definitely. I make it a day or two in advance and store it in the fridge. It keeps for up to a week and can be used on veggies or toast too.

What should I serve this with?

I usually pair it with steamed rice, soba noodles, or roasted broccoli. It’s also great with a cucumber salad or miso soup on the side.

Conclusion

This savory miso butter salmon is one of those dishes I keep on repeat — fast, flavorful, and totally satisfying. The miso butter melts into the salmon, creating a rich glaze that feels indulgent without being heavy. Whether I’m cooking for guests or just making a quick weeknight dinner, it’s always a winner.