Japanese Miso Butter Salmon with Sesame Rice

Ingredients

For the Salmon:

• 4 salmon fillets (about 6 oz each), skin on or off
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp neutral oil (avocado or vegetable)

For the Miso Butter Sauce:

• 4 tbsp unsalted butter
• 2 tbsp white or yellow miso paste
• 1 tbsp honey
• 1 tbsp mirin
• 1 tsp soy sauce
• 2 garlic cloves, minced
• 1 tsp grated fresh ginger

For the Sesame Rice:

• 2 cups cooked short-grain white rice
• 1 tbsp toasted sesame oil
• 1 tbsp toasted sesame seeds
• 2 green onions, thinly sliced

Instructions

1. Season the salmon: Pat fillets completely dry with paper towels. Season both sides with salt and pepper.
2. Sear the salmon: Heat oil in a large skillet over medium-high heat. Place salmon skin-side down (if applicable) and sear 4 minutes without moving it, until the skin is crisp and releases easily. Flip and cook 3 more minutes until just cooked through. Transfer to a plate.
3. Make the miso butter: Reduce heat to medium-low. Add butter to the same skillet. Once melted and starting to foam, add garlic and ginger and cook 30 seconds until fragrant.
4. Whisk in the miso: Whisk in miso paste, honey, mirin, and soy sauce until fully combined and glossy - the sauce should smell nutty and slightly caramelized, about 1-2 minutes.
5. Glaze the salmon: Return salmon to the pan, spooning the miso butter sauce over each fillet continuously for about 1 minute until well coated and warmed through.
6. Make the rice: Toss warm cooked rice with sesame oil, sesame seeds, and half the green onions.
7. Serve: Plate the sesame rice, top with a glazed salmon fillet, spoon extra sauce from the pan over the top, and garnish with remaining green onions.

Pro Tips

Watch the miso butter closely once it hits the heat - miso can scorch quickly and turn bitter if the pan is too hot, so keep it at medium-low. If you can find it, use white (shiro) miso for a milder, sweeter glaze; red miso works too but brings a bolder, saltier flavor. This sauce also works beautifully on chicken thighs or roasted eggplant if you want to switch up the protein. Leftover glazed salmon keeps well in the fridge for up to two days and can be flaked over rice or greens for a quick next-day lunch.