We’re already halfway through the Alphabet Weekly Dish Challenge on Instagram! For this week’s letter M, we have Miso Garlic Butter Salmon. It’s quite a simple recipe that will leave you wanting for more!
Lately, I’ve been really into cooking with using miso as one of the ingredients. It adds that umami flavor which is unbelievably delicious, and I can’t get enough of it! Even more so when you pair it up with butter and it becomes a combination that is *elite*. (Though really, is butter ever a bad idea?)
There are quite a few Japanese dishes that incorporate the use of this combo. But one of the best ways that I enjoy it is through this Miso Garlic Butter Salmon.
The crispy salmon is packed with creamy, garlicky and umami flavor that will make you keep thinking about it long after you’ve devoured the dish.
Notes
Gently pat the salmon dry with a paper towel before seasoning and pan frying it. This will prevent the fish from sticking to the pan, ensuring you to obtain that amazing crispy skin texture.
Looking for more Japanese recipes? I’ve got you:
- Salmon Crab Stick Sushi Bake
- Karaage Don
- Salmon Mentai Aburi Don
- Easy Tantanmen Ramen
- Easy 15-Minutes Chicken Teriyaki (No Mirin and Sake)
RECIPE
Miso Garlic Butter Salmon
Ingredients
Marinate
- 1 lb salmon fillet
- 2 tbsp rice vinegar
- 2 tbsp sugar
Miso Butter
- 4 tbsp butter
- 2 tbsp red miso paste
- 1 tbsp sugar
- 1/4 tsp pepper
- 6 cloves garlic sliced
- minced parsley for garnishing
Instructions
- Mix sugar and rice vinegar in a container until sugar dissolves.
- Marinate salmon in the mixture for at least 30 minutes, skin side up.
- The butter should be soft after leaving it out at room temperature or if it's not, microwave for 10 seconds. Then in a bowl, mix the butter, miso paste, sugar and pepper until well combined.
- Add 2 tbsp of oil and add the garlic. Sauté for 30 seconds. Optional step: Add 1 tbsp of the garlic butter in a pan over medium heat. Add garlic once the butter melts.
- Push the garlic aside and add the salmon, skin side down. Let that cook for at least 6 minutes.
- In the meantime, add miso butter layer on top of the salmon and continue cooking the garlic around the remaining space of the pan. Push to the side of the pan or remove from the pan to prevent burning.
- Flip the salmon and let it continue cooking for another 4-6 minutes or until flesh is flaky (depending on how thick your fillet is).
- Serve with white rice and some greens. Add more garlic butter on top for extra flavor while its hot. Garnish with the sautéed garlic and parsley.
Made this tonight, I’m sure someone would like it. This was just not for us.
Sorry to hear that! It could have been the strong fermented taste since I used red miso. Definitely try white or yellow miso since both have milder fermented taste and is sweeter. Thanks for trying anyway 🙂