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This miso butter salmon is simple, flavorful, and comes together in under 30 minutes!
The salmon gets coated in a rich miso butter that melts into the fish as it cooks, creating a slightly caramelized, umami glaze. It’s a perfect weeknight dinner or a dish to make when you want something impressive, but low-effort!
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Easy Miso Butter Salmon Recipe
Table of contents
The Ingredients
Salmon: Salmon fillets (skin on or off) are rich, fatty, and full of omega-3s! This protein holds up beautifully under the miso butter glaze.
White Miso Paste: Miso paste is a Japanese seasoning made from fermented soybeans, rice, and sometimes barley. The fermentation process produces beneficial probiotics, vitamins, and antioxidants. I use white miso paste in this recipe as it has a milder and sweeter flavor compared to red miso.
Unsalted Butter: Miso is salty, so unsalted butter is important here!
Fresh Garlic: Freshly grated garlic adds a pungent and aromatic flavor to miso butter. It provides a savory kick that complements the richness of the butter and the umami notes of the miso paste.
Scallions: Scallions add a fresh oniony flavor to miso butter, further enhancing its complexity!
Black Pepper: Black pepper adds a hint of spice to the miso butter.
Making the Miso Butter
Mix the softened butter, miso paste, and grated garlic in a small bowl until smooth. Stir in scallions or ginger if using. This miso butter will melt over the salmon as it cooks, giving each bite rich flavor and a slightly caramelized finish.
💡 TIP: Double the miso butter! I recently tossed cooked Barilla Protein+ pasta with melted miso butter, a splash of pasta water, a squeeze of lemon, and a sprinkle of Parmesan. Quick, easy, and delicious!
How to Store Miso Butter
Add the miso butter to a piece of plastic wrap, parchment, or wax paper. Roll and squeeze until it forms a log, twist the sides, and tie each with rubber bands or bread ties.
Alternatively, you can store miso butter in an airtight container in the refrigerator for two to three weeks or freeze it for longer-term storage!
Preparing and Cooking the Salmon
Prepare the Salmon
Preheat your oven to 400°F (204°C). Pat the salmon dry and remove any pin bones if there are any. Line a baking sheet with parchment paper and place the salmon fillet on top. You can leave it whole or cut it into four portions. You don’t need to season it; the miso butter brings plenty of flavor!
Bake the Salmon
Bake for 10–15 minutes, depending on the thickness of your salmon. I prefer mine cooked to medium, which is about125°F (52°C) internal temperature. Adjust to your preferred doneness. You can use an instant-read thermometer!
Add the Miso Butter
Remove the salmon from the oven and add generous dollops of miso butter over the top. Use as much as you like! Return the salmon to the oven for 1–2 minutes (you can turn the broiler on) to melt the butter into the fish.
Serving Ideas
Serve miso butter salmon over steamed rice, quinoa, or cauliflower rice. Add simple sides like sautéed or steamed vegetables. Bok choy, green beans, asparagus, mushrooms. A cold, sweet, and tangy cucumber salad or pickled veggies creates a balance from the richness of the miso butter.
Here are some of my favorites:
Rice
Rice is my favorite base for miso butter salmon because it soaks up all that extra miso-butter goodness. You can use pretty much any rice you have on hand: white jasmine, basmati, brown rice, or even leftover rice from the fridge. If you want something extra flavorful, coconut rice pairs especially well because the sweetness balances the salty, savory miso!
One little tip: after your rice is cooked, toss in about 1–2 teaspoons of the miso butter while it’s still warm. It melts right in and turns plain rice into something SO addicting!
If you’ so don’t want rice, you can swap it for quinoa, cauliflower rice, or skip the base completely and just serve the salmon with lots of veggie sides.
The recipe is super flexible. Use whatever makes dinner easier that night!
Sautéed Mushrooms
Sauté mushrooms with a little butter and soy sauce! Their earthy flavor pairs perfectly with the rich salmon. The butter/soy sauce mushrooms are what my husband tried that finally made him like mushrooms after a lifetime of hating them. They’re that good. 😂
Here’s how I make them:
- 8 ounces mushrooms (baby bella, cremini, etc.)
- 1 tablespoon unsalted butter
- a few splashes of soy sauce
In a pan over medium-high heat, melt the butter. Line the mushrooms evenly in the pan and add a few splashes of soy sauce. Sauté the mushrooms for 3-5 minutes on one side until they’re golden brown, then flip and brown the other side!
Cucumber Salad
This refreshing cucumber salad with sweet, tangy, and spicy flavors pairs perfectly with miso butter salmon!
Here’s how I make it:
- 1 cup thinly sliced cucumber
- 4 teaspoons rice vinegar
- 1 teaspoon honey
- 1 teaspoon chili oil
- 1/2 teaspoon salt
Sprinkle the cucumbers with salt to extract some of the moisture. Cover the cucumbers with plastic wrap to expedite the process. After ten or fifteen minutes, strain any water.
In a small bowl, stir together rice vinegar, honey, and hot chili oil. Coat the cucumbers and refrigerate until ready to serve!
Miso Butter Salmon FAQ
Absolutely! Substitute the butter with a plant-based alternative for a dairy-free version.
You can marinate the salmon with the miso butter mixture up to 12 hours in advance. Store it in the refrigerator until ready to cook.
The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
Miso is a traditional Japanese paste made from fermented soybeans, often mixed with rice or barley. It has a savory, umami flavor that adds depth to dishes. You can find miso in the refrigerated section of most grocery stores, particularly in the Asian or international food aisle!
Yes, you can substitute salmon with other firm fish like cod, halibut, or trout. Just be mindful of cooking times, as they may vary depending on the thickness of the fish.
The recipe works best with white miso (shiro miso), as it has a mild and slightly sweet flavor. However, you can experiment with yellow or red miso for a stronger taste.
Miso butter is a flavorful condiment that mixes unsalted butter with white miso paste. The combination of rich butter and savory miso makes for a delicious topping on seafood, meats, roasted vegetables, or spread on bread! I add grated garlic, chopped scallions, and black pepper to the miso butter for extra flavor. Grated ginger, lemon juice, chili flakes, or herbs like parsley or cilantro would also be tasty additions!
Yes, you can freeze cooked salmon for up to 3 months. Wrap it tightly in plastic wrap or store it in an airtight container. To reheat, thaw overnight in the fridge and warm gently in the oven or microwave!
A crisp white wine like Sauvignon Blanc or a lightly oaked Chardonnay pairs well with the rich and savory flavors of the salmon!
I think you’re really going to love this miso butter salmon! It’s flavorful, easy to make, and pairs so well with rice and veggies for a meal that feels special but is actually so simple.
I’d love to hear about your experience with the recipe! Please leave a question or recipe review, get in touch via email, and follow me on social media, which I have linked below.
You can also subscribe to the Heavenly Spiced email list to stay updated on new recipes, giveaways, life updates, and more! Hope to see you there. – Jenna 😊💌
More Rice Bowl Recipe Ideas:
- Spicy Salmon Rice Bowl with Mango Jalapeno Sauce
- Shrimp Poke Bowl Recipe
- Southwest Chicken Bowls
- Dolsot Bibimbap Recipe [Korean Rice Bowl]
Miso Butter Salmon [Quick and Easy Baked Recipe]
- Total Time: 19 minutes
- Yield: 4 servings 1x
Description
Ingredients
Miso Butter Salmon:
- 1.5 pounds of wild-caught salmon, divided into 4 filets or baked whole
- 4 tablespoons unsalted butter, softened to room temperature
- 1 tablespoon white miso paste
- 1–2 garlic cloves, finely grated or minced
- 1 scallion (white and green parts), sliced
- freshly cracked black pepper
Garnish (optional):
- toasted sesame seeds
- more sliced scallions
Get Recipe Ingredients
Instructions
- Make the miso butter. In a small bowl, mix the softened unsalted butter, white miso paste, grated garlic, sliced scallions, and black pepper until well combined.
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Prep the Salmon: Pat the salmon fillets dry with paper towels. Place them on a parchment-lined baking sheet or lightly greased baking dish.
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Bake: Bake at 400°F for 10–12 minutes, or until the salmon flakes easily with a fork and reaches your preferred doneness. (Thicker fillets may need an extra minute or two.) Remove the salmon from the oven, top with miso butter, and return to the oven to melt it, 1-2 minutes. You can also turn the broiler on to get a more caramelized outer crust.
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Finish and Enjoy: Garnish the salmon with sesame seeds and scallions if you wish. Serve over rice with simple vegetable sides like sautéed mushrooms, or a lightly dressed cucumber salad (scroll above the recipe card to learn how to make these). Enjoy immediately!
Notes
- Sides: Scroll above for serving ideas like rice and vegetable sides!
- Miso Butter: I almost always double the recipe so I have extra for pasta, stir-fried veggies, or stirring into warm rice for extra flavor.
- Rice Options: You don’t have to use rice! Quinoa, cauliflower rice, or even just a big serving of veggies all work great.
- Salmon Doneness: Refer to the Salmon Temperature Guide if you’re unsure what internal temperature or texture you prefer.
- Crispy Skin Option: You can pan-sear the salmon instead. Heat oil in a pan over medium-high, cook the fillets skin-side down until crispy, flip, and finish cooking. Add the miso butter at the end and baste gently; just avoid burning the garlic.
- Prep Time: 5
- Cook Time: 14
- Category: Bowls, Main Dishes, High-Protein
- Method: Oven, Stovetop
- Cuisine: Asian Fusion
I can’t wait to make this for your father Jenna because salmon is so good for you and every dish you make is healthy And delicious and you know that dad only cares about delicious! Pictures are beautiful as usual too! Great job honey ❤️
Thank you mommy you’re the best! 🖤
This recipe sounds and looks absolutely delicious! I am definitely going to try this! Thank you for sharing!
I’m so excited for you to try the miso butter salmon, Angelia! I hope you love it. 🙂
Very cool, love this recipe but haven’t tried it before. Cooking fish is not my expertise but would love to try this as it is easy to do it. Thank you for sharing!
Hi Fransic! Thank you for stopping by. Baking fish is probably the easiest method there is, as you just set it and forget it until the oven timer goes off. I think this will be a breeze for you! Please let me know if you try the recipe. Thank you. 🙂
I would certainly love to give this dish a try! It looks absolutely delightful.
I don’t think I have ever had coconut rice!
Thanks so much, Victoria! Coconut rice is slightly sweet and absolutely delicious! The coconut milk adds a fatty texture and it’s wonderful. I hope you love the recipe. 🙂
Would like to try out this recipe, it surely looks mouthwatering! Thanks for sharing!
Hi Anthuwin, thank you so much! I hope you love the miso butter salmon. 🙂
This miso butter salmon recipe sounds absolutely amazing! I love how you pair it with coconut rice and a cucumber salad. I’m excited to try cooking it, especially since baking the salmon seems so easy. Your tips on making the miso butter really helped me understand the flavors better. Thanks for sharing this delicious recipe!
I’m so glad you think my recipe sounds amazing, Robin! Yes, the combination of flavors and textures in this recipe is truly amazing and enjoyable. Baking the salmon is certainly effortless. I love a good pan seared piece of salmon, but for this recipe, baking it is best (and easiest)! Thank you for your feedback —- enjoy!
The meso butter is the star of the show. It will be interesting to experience the flavors of the fish. Serving with coconut rice is a whole other level of flavor. As always recipe and beautiful presentation, Jenna.
Yes, miso butter deserves nothing less than to be the star of the show! It’s truly so delicious. I hope you love the recipe, Kevin! 🙂