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Skillet Night
Asian 3 min read

Miso Butter Salmon Skillet

Miso butter salmon skillet sears fillets, then bastes them in savory white miso butter in about 25 minutes. Fast Japanese-inspired weeknight skillet dinner.

Miso Butter Salmon Skillet

Miso and butter melt into a glossy baste that tastes restaurant-level with almost no prep. Salmon sears skin-side down for crisp edges, then a spoon of white miso whisked into butter and a splash of mirin coats every fillet in the same skillet.

You skip the long marinade and the broiler. From fridge to plate, this is about 25 minutes — sharp, salty-sweet, and built for a weeknight rice bowl.

Ingredients

Miso butter

  • 3 Tbsp (42 g) unsalted butter, softened
  • 2 Tbsp (36 g) white miso paste
  • 1 Tbsp (15 ml) mirin or honey
  • 1 tsp grated fresh ginger
  • 1 garlic clove, minced
  • 1 tsp toasted sesame oil

Skillet

  • 1 Tbsp (15 ml) neutral oil
  • 4 salmon fillets (about 5 oz / 142 g each), skin on or off
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 2 green onions, sliced
  • 1 tsp toasted sesame seeds
  • Lime or lemon wedges
  • Cooked rice or steamed greens, for serving

Method

  1. Mash butter, miso, mirin, ginger, garlic, and sesame oil into a smooth paste. Set aside.
  2. Pat salmon dry; season flesh with salt and pepper. Heat oil in a 12-inch skillet over medium-high.
  3. Place salmon skin-side down (or presentation-side down if skinless). Cook undisturbed 4–5 minutes until the skin is crisp and the flesh is opaque two-thirds of the way up.
  4. Flip; cook 1–2 minutes. Lower heat to medium-low. Dollop miso butter around and on the fillets; tilt the pan and baste 1–2 minutes until the butter foams and salmon reaches 145°F (63°C) or flakes easily.
  5. Rest 2 minutes off heat. Spoon pan butter over the top. Finish with green onions, sesame seeds, and citrus.
  6. Serve over rice or with steamed greens.

Cook's note

White (shiro) miso is milder and sweeter than red — better for a quick baste that will not overwhelm the fish. If your miso is very salty, skip the pinch of salt on the salmon.

What to serve with it

Short-grain rice, microwave edamame, or sautéed bok choy. A quick cucumber salad with rice vinegar cuts the richness.

Make-ahead and leftovers

Mix miso butter up to 5 days ahead and refrigerate. Leftover salmon keeps 2 days; flake into rice bowls cold or reheat gently covered. Freezing cooked salmon is okay texture-wise for up to 1 month.

Troubleshooting

**Butter separates or burns?** Heat was too high — baste on medium-low. **Salmon sticks?** Let the skin release naturally; it lifts when ready. **Too salty?** Use low-sodium miso next time and add a squeeze of citrus at the end.