Salmon with Miso Butter Scallion Sauce (20 Minutes Easy Recipe)
Juicy salmon with miso butter scallion sauce—creamy, rich, savory, and bursting with umami. Ready in just 20 minutes with simple ingredients!
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.
