Miso butter salmon, sesame green beans
Miso butter salmon is a baked fillet coated in a salty-sweet paste of miso, butter and honey. The oven does most of the work. Served on rice with garlicky sesame green beans, it feels special but takes just 30 minutes.
- 30 minTotal time
- 2Servings
- 640kcal / serving
- 38 gProtein
The science: why this works
Why miso adds so much flavor
Miso is fermented soybean paste full of glutamate, the compound behind umami. Mixed with butter and honey, it coats the salmon in savory depth. In the oven the honey and miso also brown a little for extra flavor.
Learn: Building savory flavor →Cooking salmon until just opaque
Salmon proteins tighten as they heat. Pulled when the flesh turns opaque and flakes easily, the fish stays moist. Cooked much longer, the proteins squeeze out water and the fillet turns dry and chalky. Gentle, short cooking is the secret to moist, tender fish every time.
Learn: Cooking fish gently →Green beans with a splash of water
A splash of water in the hot pan makes steam, which cooks the beans through quickly. Then the water burns off and the beans pick up a little color and the garlic and sesame flavor.
Learn: Why steaming keeps flavor in →Miso butter salmon, sesame green beans
30 minutes · 2 servings · Japanese · Main course
Ingredients
Makes 2 servings
- 300 gsalmon fillet, in 2 pieces
- 1½ tbspmiso
- 20 gbutter, softened
- 1 tsphoney
- 150 grice
- 300 mlwater
- 250 ggreen beans, trimmed
- 1 clovegarlic, sliced
- 1 tspsesame oil
- 1 tspsesame seeds
- ½lime
- Salt
Method
Tips for the best result
- Pat the salmon dry before spreading the miso butter so it sticks.
- Check the fish at 10 minutes, since thinner fillets cook faster.
- For food safety, salmon is done at 145°F (63°C), or when it flakes easily with a fork.
Swaps
- Swap honey for maple syrup for a slightly deeper sweetness.
- Swap salmon for cod or trout, and cook until the fish flakes easily.
- Swap green beans for broccoli or asparagus, and cook until just tender.
Storing and reheating
Keeps in the fridge for 3 days in a sealed container. Reheat gently at a low oven temperature or in short microwave bursts until it reaches 165°F (74°C). Leftover salmon is also good flaked cold over rice.
Miso butter salmon, sesame green beans: questions
What type of miso is best for miso butter salmon?
White (shiro) miso is the best choice because it is mild and slightly sweet. Red miso also works but is saltier and stronger, so use a little less. Taste a tiny bit before you mix.
How do I know when salmon is cooked?
Salmon is cooked when it turns opaque and flakes easily with a fork, or reaches 145°F (63°C) inside. Thin fillets take about 10 minutes at 425°F (220°C). Thicker ones may need 12.
Can I use skinless salmon?
Yes, skinless salmon works fine in this recipe. Place it on the lined tray and spread the miso butter on top. Watch the time, since skinless fillets can cook slightly faster.
