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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.

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.
5 from 2 votes
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Prep Time: 5 minutes
Cook Time: 10 minutes
Additional Time: 5 minutes
Total Time: 20 minutes
Servings: 2 Servings
Calories: 512kcal
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