There's nothing quite like the combination of miso, butter and soy sauce. If you haven't tried it, you're definitely missing out. In this recipe, you get all that amazing umami married with the naturally-buttery flavour you get from salmon together with some wilted spring onions. All that's needed is a bowl of steamed white rice to mop up all that goodness, and you've got yourself a winner-dinner.
Notes: Ideally, use a 1-inch thick fillet of salmon for this dish so you can a chunky juicy bite. Any thicker might result in overly charring the surface of the salmon in order to get the middle thoroughly cooked through.
300g salmon fillet
2 tbsp white miso (if using red miso/instant miso, use 2 tbsp)
2 tbsp soy sauce
2 tbsp mirin
2 cloves chopped garlic
2 tbsp butter
1 tbsp olive oil
2 stalks of spring onion, cut into batons
- Mix the miso paste, mirin and light soy sauce together to make the marinade for the salmon.
- Pour the mixture over the salmon and let it marinate for 1 hour, flipping it from side to side to ensure an even flavour throughout the fish.
- Add the olive oil to a pan on medium heat and pan fry the salmon, skin side up.
- When you see the flesh of the salmon changing colour at the halfway mark, flip to cook the other side.
- Move the salmon fillet to one side of the pan to continue cooking, and add the cut spring onion.
- Add the chopped garlic and unsalted butter and sauté.
- Pour in the leftover marinade from the plate used to marinate the salmon and let it simmer for 2-3mins.
- Finish off by placing some of that flavour-soaked spring onions on top of the salmon.
- Enjoy with white rice and don’t forget that glorious sauce!
Share your cooks with us!
Everyone cooks according to their own style and preferred taste. We'd love to see how yours turned out! Tag us on Instagram or Facebook using #goodmaison and #GMcooks so we can share the joy of cooking in our community!