Ingredients
Method
Step 1: Prepare the miso glaze
- In a small bowl, whisk together the white miso paste, sugar, sake, mirin, and soy sauce until smooth. This will form the flavorful base of your miso salmon recipe.
- Separately, mix the cornstarch and cold water in a small bowl to make your slurry. Set both aside.
Step 2: Season the salmon fillets
- Pat the salmon fillets dry with paper towels and check for any pin bones. Season both sides of each fillet lightly with kosher salt and freshly ground black pepper.
Step 3: Sear the salmon
- Heat a large nonstick or stainless steel skillet over medium heat. Add the neutral oil. Once hot, place the salmon fillets flesh-side down and cook undisturbed for about 5 minutes, or until the edges begin to turn opaque and golden.
- Carefully flip the salmon to skin-side down and continue cooking for another 5 minutes. Then, gently sear the edges by turning the fillets on each side for about 30 seconds to 1 minute, until the salmon is just cooked through.
Step 4: Add butter and miso sauce
- Reduce the heat to low. Add the unsalted butter to the pan and let it melt, basting the salmon gently with the melted butter.
- Pour in your prepared miso glaze and allow it to simmer for about 1 minute to warm through and slightly reduce.
Step 5: Thicken the glaze
- Stir in your cornstarch slurry and continue to cook for another 1–2 minutes, stirring gently, until the sauce thickens into a shiny, rich glaze that clings to the salmon.
- This step elevates the miso salmon recipe by giving it that restaurant-quality texture and flavor.
Step 6: Serve and garnish
- Transfer the glazed salmon to serving plates. Spoon the extra miso butter sauce from the pan over the top. Garnish with chopped chives and toasted sesame seeds for added flavor and texture.
Nutrition
Notes
COMMON FAQs
What kind of miso should I use for miso salmon?
For this miso salmon recipe, white miso (shiro miso) is ideal. It's mildly sweet, less salty than red miso, and creates a balanced glaze. You can find it in the refrigerated section of Asian grocery stores or health food markets.Can I substitute white miso with red miso or awase miso?
Yes, but the flavor will be stronger and saltier. If you’re using red miso or mixed miso (awase), reduce the soy sauce slightly to balance the salt levels. Taste your sauce before adding to the salmon and adjust as needed.Do I have to use sake?
Sake adds depth and umami, but you can substitute with dry white wine or even water if you don’t have sake on hand. Just know that the final flavor may be slightly less complex.Can I bake instead of pan-frying the salmon?
Yes! To bake, preheat your oven to 400°F (200°C) and cook the salmon for 10–12 minutes. Broil for the last 2 minutes to caramelize the top. You can pour the miso sauce over the salmon before baking or reduce it separately on the stove and drizzle it on after.How do I know when salmon is cooked through?
Cooked salmon should be opaque and flake easily with a fork, but still moist in the center. A little pink in the middle is fine — it will continue cooking from residual heat. Internal temperature should reach 125–130°F (52–54°C) for medium.Can I meal prep this miso salmon recipe?
Absolutely. It stores well in the fridge for up to 3 days and can be eaten cold or reheated gently. You can also flake it over rice bowls, salads, or noodles for lunch the next day.Is this miso salmon recipe gluten-free?
It can be! Just substitute the soy sauce with gluten-free tamari and make sure your miso paste is labeled gluten-free. Most white miso is naturally gluten-free, but always check the packaging.How can I make the sauce thicker without flour?
This recipe uses a cornstarch slurry (cornstarch + cold water) to thicken the sauce without flour. It’s quick, gluten-free, and results in a glossy glaze that clings beautifully to the salmon.What can I serve with miso butter salmon?
Some great side dish pairings include:- Steamed rice or sushi rice
- Sautéed bok choy or spinach
- Japanese cucumber salad
- Roasted sweet potatoes
- Miso soup and pickled vegetables for a full Japanese-style meal