Miso Butter Salmon (Salmon with Miso and Butter Glaze)
Why this recipe works
- Deep savoury glaze: White miso, soy sauce and mirin give the butter glaze a balanced mix of umami, saltiness and gentle sweetness.
- Fast weeknight cooking: The salmon bakes quickly while the rice steams, keeping the whole meal efficient without much active cooking.
- Rich but balanced: Buttery salmon and short-grain rice are balanced by bright, lightly steamed bok choy.
Get the most out of this recipe
Timing notes
- Serve straight after baking: The salmon is best when the glaze is still glossy and the fish is just cooked through.
- Cook the rice first: Starting the rice before the salmon gives it time to steam while the fish bakes.
Ingredient notes
- Choose white miso for balance: White miso keeps the glaze mellow and slightly sweet; red miso gives a deeper, saltier result.
- Mirin affects the glaze: Mirin adds sweetness and shine, so substitutes should bring a similar aromatic sweetness rather than only acidity.
Texture tips
- Keep the salmon tender: Remove the fish when it is just opaque at the thickest part, as it will continue cooking slightly from residual heat.
- Keep the glaze smooth: Warm the butter gently and whisk in the miso mixture over low heat so the glaze stays emulsified.
Serving ideas
- Serve with simple greens: Bok choy works well because it stays bright and crisp-tender, but spinach is a softer, quick-cooking alternative.
- Add freshness at the end: A fresh garnish such as sliced spring onion or sesame can add contrast to the rich miso butter glaze.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 220°C (430°F). Rinse the rice in cold water until the water runs mostly clear, then tip into a saucepan with the water and bring to the boil.
- Cover the rice, turn the heat to low, and cook for 12 minutes. Take off the heat and leave covered for 5 minutes to finish steaming.
- Meanwhile, melt the butter in a small saucepan over low heat. Whisk in the miso, soy sauce and mirin until smooth and glossy.
- Put the salmon on a baking tray and spoon most of the miso butter glaze over the top, reserving a little for serving. Bake for 8 to 10 minutes, until the salmon is just cooked through and flakes easily, and the glaze looks lacquered.
- Separate the bok choy leaves and rinse well. Steam for 2 to 3 minutes until just wilted and bright green.
- Fluff the rice and divide between plates. Add the bok choy and salmon, then spoon over the reserved glaze.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- For the best texture, take the salmon out when it is just opaque at the thickest part; it will carry on cooking slightly as it rests.
- Keep the glaze on a very low heat and whisk gently so it stays smooth and does not split.
- If serving anyone who is pregnant, elderly, or immunocompromised, cook the salmon until piping hot throughout.
Substitutions
- Replace bok choy with spinach for a softer, quicker-cooking green.
- Replace mirin with dry sherry for a similar sweetness and aroma.
- Replace white miso with red miso for a deeper, saltier flavour.
Storage
- Refrigerate up to 2 days
- Cool leftovers quickly, then refrigerate in a sealed container. Reheat the salmon and rice gently in a 180°C (355°F) oven until piping hot, or microwave in short bursts; add a splash of water to the rice to loosen.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (10min active)
- Difficulty: Easy
- Cuisine: Japanese
-
Allergens:
Fish Milk Soybeans
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