Kitchen notes · a little help before you start
Miso Butter Salmon
Miso Butter Salmon is made with salmon filet, miso, and cultured unsalted butter.
- Prep
- 5 min
- Cook
- 12 min
- Original yield
- Serves 4
- Ingredients
- 12 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Fish
- Cuisine
- Japanese · Asian
- Preparation & total time
- Prep: 15 minutes or less
A few quick notes
1. Check when to cover
Follow the covered and uncovered stages in their stated order.
2. Keep the simmering stage
Follow the simmering heat, timing and finish checks that are given.
3. Prepare the finishing addition
Have the final topping or garnish ready for its specified step.
Get to know the ingredients
miso (65 grams)
In the method: Whisk the 1/4 cup miso, 2 1/2 tablespoons cultured unsalted butter, and 1 tablespoon evaporated cane sugar together in a small bowl until it's uniform in color, and set aside.
cultured unsalted butter (36 grams, softened)
In the method: Whisk the 1/4 cup miso, 2 1/2 tablespoons cultured unsalted butter, and 1 tablespoon evaporated cane sugar together in a small bowl until it's uniform in color, and set aside.
evaporated cane sugar (10 grams)
In the method: Whisk the 1/4 cup miso, 2 1/2 tablespoons cultured unsalted butter, and 1 tablespoon evaporated cane sugar together in a small bowl until it's uniform in color, and set aside.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 1/4 cup miso (65 grams)Ingredient note
Source: 2 1/2 tablespoons cultured unsalted butter (36 grams, softened)Ingredient note
Source: 1 tablespoon evaporated cane sugar (10 grams)Ingredient note
Source: 1 tablespoon vegetable oilIngredient note
Source: 250 grams cabbage (cut into 2-inch pieces)Ingredient note
Source: 100 grams onion (cut into thin wedges)Ingredient note
Source: 100 grams carrots (cut into 1/10-inch thick slices)Ingredient note
Source: 100 grams enoki (growing medium trimmed off)Ingredient note
Source: 1/4 cup sakeIngredient note
Source: 450 grams salmon filetIngredient note
Source seasoning: Black pepper (to taste)Ingredient note
Source: 2 scallions (chopped)
How to make it
0 of 6 steps completeMake room for Miso Butter Salmon
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Garnish the Miso Butter Salmon with Black pepper and 2 scallions and serve with rice.
A little more help as you go
Prepare the whisked mixture
Keep the whisking step in its stated place in the preparation.
A few questions you might have
What should I prepare first?
Start with this step: Whisk the 1/4 cup miso, 2 1/2 tablespoons cultured unsalted butter, and 1 tablespoon evaporated cane sugar together in a small bowl until it's uniform in color, and set aside.
Which preparation step should I plan for?
Follow the covered and uncovered stages in their stated order.
What check should I look for as it cooks?
Whisk the 1/4 cup miso, 2 1/2 tablespoons cultured unsalted butter, and 1 tablespoon evaporated cane sugar together in a small bowl until it's uniform in color, and set aside.
Is there another preparation step to plan for?
Keep the whisking step in its stated place in the preparation.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: norecipes.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.