Go Back
–+ servings
A plated serving of miso butter salmon on a mound of jasmine rice and garnished with sesame seeds, snipped fresh chives and pickled ginger. Bok choy in the background.
Print Recipe
5 from 1 vote

Miso Butter Salmon

This oven baked Miso Butter Salmon is slathered with a creamy, umami-flavored miso butter and cooked to a silky medium-rare. It is on your table in less than 30 minutes.
Prep Time5 minutes
Cook Time10 minutes
Additional Time5 minutes
Total Time20 minutes
Course: Main Dish
Cuisine: Japanese
Keyword: baked miso butter salmon, Miso butter salmon, miso butter salmon recipe
Servings: 2 Servings
Author: Pat Nyswonger

Ingredients

  • 2 salmon fillets 6 oz. each, 1 to 1-½ inches thick
  • 2 tablespoons white miso paste
  • 2 tablespoon soft butter
  • 1 tablespoon sesame seeds
  • 1 tablespoon preserved ginger slices
  • Fresh snipped chives

Instructions

  • Preheat the oven to 425°F.
  • Line a small rimmed baking pan with foil and coat with non-stick oil.
  • Pat the salmon portions with paper towels to remove surface moisture.
  • Place the salmon, skin side down on the pan. 
  • In a small dish, blend the miso paste and the butter with the back of a teaspoon until smooth.
  • Spread equal portions of the miso/butter paste on top of the salmon.
  • Transfer to the oven and bake for 4-5 minutes for every ½ inch of thickness or until done to your preference. Internal temperature is 125°F for rare to medium rare, 130°F for medium, 140°F for medium well, and 145°F for well done.  If you do not have a good, reliable meat thermometer, you can insert a fork in the thickest portion of the flesh, twist it slightly. If it flakes and is slightly translucent, it is done.
  • Remove the pan from the oven, transfer the fish to a plate and allow to rest for 5 minutes.  Garnish with the sesame seeds, chives and ginger slices and serve.

Notes

  • The best way to determine when the fish is done is to use a meat thermometer.  
  • The USDA recommends cooking fish to an internal temperature of 145°F.  However, it will have a dry texture at that temperature. Also, once the salmon is removed from the oven, it will continue to cook from the residual heat bringing the temperature up another 5-degrees or more. I like salmon that is soft, tender, buttery, and moist so I cook it to an internal temperature of 125°F. You do what is best for you.  

Nutrition

Serving: 1 | Calories: 512kcal | Carbohydrates: 6g | Protein: 41g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 21g | Cholesterol: 138mg | Sodium: 833mg | Fiber: 2g | Sugar: 1g
QR Code linking back to recipe