Ingredients:

  • 2 (6-ounce/170g) salmon fillets
  • 1 tablespoon olive oil (15 ml)
  • Salt and freshly ground black pepper to taste
  • 4 tablespoons unsalted butter, softened (57g)
  • 2 tablespoons white miso paste (30g)
  • 1 tablespoon rice vinegar (15 ml)
  • 1 teaspoon honey (5 ml)
  • 1 clove garlic, minced
  • 1/2 teaspoon grated fresh ginger
  • 1 green onion (scallion), thinly sliced, for garnish (optional)

Instructions:

  1. In a small bowl, combine softened butter, miso paste, rice vinegar, honey, minced garlic, and grated ginger. Mix well until smooth and creamy.
  2. Pat the salmon fillets dry with paper towels. Season generously with salt and pepper.
  3. Heat olive oil in a non-stick skillet over medium-high heat. Place salmon fillets skin-side down (if using skin-on) in the hot pan. Cook for 4-6 minutes, until the skin is crispy and golden brown, if using skin-on. Flip and cook for another 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork, or until the internal temperature reaches 145°F (63°C).
  4. Reduce the heat to low. Add the miso butter to the pan next to the salmon. As it melts, spoon the miso butter over the salmon fillets, ensuring they are well coated. Cook for about 1-2 minutes, allowing the flavors to meld together.
  5. Transfer the miso butter salmon to plates. Garnish with sliced green onions (if using).