Miso Butter Salmon

Miso butter glazed salmon steamed on a bed of sweet vegetables.

With tender steamed salmon and veggies blanketed in rich, savory miso butter sauce, Miso Butter Salmon, or Chan Chan Yaki, is an easy Japanese comfort food hailing from the northern region of Ishikari.

Course Entree

Cuisine Japanese

Keyword cabbage, miso, salmon, steamed

Level Beginner

Main Ingredient Fish

Diet Low-Carb, Pescatarian

Prep Time 5

Cook Time 12

Servings servings

Calories 487kcal

Author Marc Matsumoto

Ingredients

For Miso Butter

¼ cup miso (65 grams)
2 ½ tablespoons cultured unsalted butter (36 grams, softened)
1 tablespoon evaporated cane sugar (10 grams)

For Miso Butter Salmon

1 tablespoon vegetable oil
250 grams cabbage (cut into 2-inch pieces)
100 grams onion (cut into thin wedges)
100 grams carrots (cut into 1/10-inch thick slices)
100 grams enoki (growing medium trimmed off)
¼ cup sake
450 grams salmon filet
Black pepper (to taste)
2 scallions (chopped)

Grams + US Cups - US Standard

Instructions

Whisk the miso, butter, and sugar together in a small bowl until it's uniform in color, and set aside.
Spread the miso butter onto the top surface of the salmon in an even layer. Depending on the saltiness of your miso, you may not need all of the miso butter.
Add the vegetable oil to a frying pan and sauté the cabbage, onion, carrots, and enoki until they're wilted.
Flatten out the vegetables and place the salmon on top of them.
Pour the sake around the salmon and immediately cover the pan with a lid. Turn down the heat to maintain a gentle simmer and set the timer for 8-10 minutes (the exact time depends on your salmon's thickness).
Garnish the Miso Butter Salmon with black pepper and scallions and serve with rice.

Video

Nutrition