Juicy salmon with miso butter scallion sauce—creamy, rich, savory, and bursting with umami. Ready in just 20 minutes with simple ingredients!
This salmon with miso butter scallion sauce is a twist on the classic recipe!
Instead of a miso glaze, we make a rich, flavorful sauce with miso, butter, and scallions to pour over the salmon.
It’s quick and easy—just pan-fry the salmon, make the sauce in the same pan, and you're done! Perfect for busy fall nights.
Why You'll Love This Recipe
- Easy & Quick: Just make the sauce, fry the salmon, and you're done! It’s a fast meal that’s still packed with umami.
- Miso Takes the Spotlight: With just a few simple ingredients, this recipe lets the miso shine—no soy sauce or sugar needed. If you love miso and scallions, you’ll love this!
- Perfect with Rice: If you enjoy bold flavors that pair perfectly with rice, this one’s for you. Just be careful—you might not be able to stop eating! 🙂
Notes on Ingredients
See the recipe card for the full ingredients list.
- Miso: Use whatever miso you have! I used light-colored miso, but keep in mind that aka miso is saltier than other types, so you might want to use a little less. Check out this guide for everything you need to know about miso.
- Sake: Adds depth to the sauce without extra saltiness or sweetness. If you don’t have any, you can use dashi instead for an umami boost.
Substitutions and Variations
- Add Vegetables: Feel free to add extras like shimeji mushrooms or bok choy! Just fry them in the same pan, either with or after the salmon.
- Use the Sauce for Other Dishes: This miso butter scallion sauce pairs well with mild-flavored foods like cooked rice, tofu, or grilled chicken!
- Gluten-Free Version: Use gluten-free miso and swap all-purpose flour for cornstarch.
- Vegan Version: Swap the butter for vegan butter, and use the sauce with plant-based protein or veggies!
How to Make Salmon with Miso Butter
Step 1: Mix the sake and miso, then mince the scallions
Step 2: Pat the salmon dry, season with salt and pepper, and coat with flour
Step 3: Heat oil in a pan, fry the salmon for 3 minutes
Step 4: Flip them over and fry for another 3 minutes, then set them aside
Step 5: In the same pan, melt butter and sauté the scallions. Add the miso-sake mixture and stir
Step 6: Serve the salmon on a plate, pour the sauce over it, and enjoy!
What to Serve with Salmon with Miso Butter
The salmon and sauce are on the richer side, so I recommend pairing them with light, refreshing side dishes like sunomono (Japanese cucumber salad) and pan-fried or grilled vegetables such as bok choy and shimeji mushrooms.
Don’t forget to serve it with Japanese rice—the sauce pairs perfectly with white rice!
Storage & Reheating Instructions
- To store: Once cooled, place the salmon and sauce in separate containers and store in the fridge for up to 2-3 days and freezer for up to a month.
- To reheat: Microwave the salmon and sauce separately, then plate them together. Be careful not to microwave the sauce for too long—10-15 seconds should be enough.
FAQs
You can prepare the miso butter scallion sauce in advance. Cook the salmon and reheat the sauce in a pan before serving.
While you can cook the salmon ahead of time, reheating it might make it lose some of its texture and flavor.
You can toss the sauce with pan-fried or grilled vegetables like Brussels sprouts, or use it for other types of fish, such as cod. It also pairs wonderfully with rice—just pour it over hot, cooked rice and enjoy 🙂
Gently press down on the salmon with your fingers. It should feel firm with some resistance, not bouncy, and the flesh should easily flake apart when it’s done.
More Japanese Main Dish Recipes
Looking for other recipes like this? Try these:
💌 If you created this recipe and liked it, please let me know by leaving a comment below or tagging me on Instagram (@giveme.umami). I'd love to see your creation!
📖Recipe
Salmon with Miso Butter Scallion Sauce (20 Minutes Easy Recipe)
Ingredients
- 4 pieces salmon
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 1 tablespoon all-purpose flour
- 1 tablespoon neutral oil
For the sauce
- 2 tablespoons miso (see Note 1)
- 2 tablespoons sake
- 2 tablespoons mirin
- 4 ounces scallions about 12 stalks
- 2 tablespoons unsalted butter
Instructions
- Prep the salmon: Remove any scales from 4 pieces salmon if needed, then pat them dry with a paper towel. Season with ¼ teaspoon kosher salt and ⅛ teaspoon ground black pepper, then sprinkle 1 tablespoon all-purpose flour on all sides.
- Prep the sauce: In a small bowl, mix 2 tablespoons miso, 2 tablespoons sake, and 2 tablespoons mirin. Mince 4 ounces scallions.
- Cook the salmon: Heat a pan over medium heat and add 1 tablespoon neutral oil. Once it’s hot, place the salmon in the pan, skin side down, and fry for about 3 minutes until golden brown.
- Flip and finish cooking: Flip the salmon and cook for another 3-5 minutes with a lid on, or until fully cooked. Remove it from the pan and set it aside on a plate.
- Make the sauce: Wipe the pan with a paper towel. Lower the heat to low-medium, add 2 tablespoons unsalted butter, and let it melt. Add the minced scallions and sauté for 1-2 minutes until softened. Add the sauce mixture and stir well.
- Plate and serve: Place the salmon on a plate, pour the sauce over it, and enjoy!
Notes
- (Note 1) Types of Miso: I used light-colored miso to test this recipe, but you can use any kind you like. Just be aware that the saltiness may vary depending on the type or brand of miso, so be sure to taste as you cook.
- Variations: Feel free to add other vegetables and/or proteins to this dish, such as chicken, deep-fried tofu, or shiitake mushrooms (or other mushrooms), or use the miso butter scallion sauce on top of other items such as tofu.
- To store: Once cooled, place the salmon and sauce in separate containers and store in the fridge for up to 2-3 days and freezer for up to a month.
- To reheat: Microwave the salmon and sauce separately, then plate them together. Be careful not to microwave the sauce for too long—10-15 seconds should be enough.
Kurumi says
This dish really made me appreciate whoever came up with miso. The savory flavor, with just a touch of sweetness from the mirin, goes perfectly with the scallions and butter. Just make sure you’ve got some cooked rice ready—you're going to want a lot of it!