Miso Butter Salmon

miso butter salmon is a flavor packed dinner with tender salmon fillets coated in a delicious glaze of miso paste, butter, and honey. It's super easy to make in either the air fryer or oven.

Course Main Course

Cuisine Japanese

Diet Gluten Free, Halal, Kosher

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 343kcal

Author Colleen Milne

Ingredients

2 salmon fillets
2 tablespoon butter softened
1 tablespoon miso paste
1 tablespoon honey
1 teaspoon lemon juice
1 garlic clove minced

Instructions

In a small bowl, whisk together the softened butter, miso paste, honey, garlic, and lemon juice until smooth.
Spread the miso mixture in a thick layer over the salmon fillets.

Air Fryer Instructions

Preheat the air fryer to 400°
Lightly spray the air fryer basket with oil, or use silicone liners.
Place the salmon fillets, skin side down, in the air fryer basket, leaving space around them.
Air fry 8-11 minutes, depending on the thickness of the salmon fillets. I recommend checking at the 8 minute mark.

Oven Instructions

Preheat oven to 400°
Line a rimmed baking sheet with parchment paper or foil.
Place the salmon fillets on the baking sheet, skin side down, leaving space around them.
Bake 10-15 minutes.

Serve

Serve with rice and vegetables, garnished with sliced green onions and/or sesame seeds.

Notes

Pat salmon fillets dry. It's important to pat the fillets dry with paper towel before adding the miso butter. This ensures the salmon gets a good sear.
Add spice. When I am cooking for my spice-loving family or friends, I add a ½ teaspoon of red pepper flakes to the miso butter. You can also add a teaspoon of grated ginger or a half teaspoon of dried.
Gluten free. This miso salmon recipe is gluten-free because the miso paste I'm using is made with rice. Miso is a fermented soybean paste, but usually also contains a grain like rice or millet. Check the labels if you need gluten-free miso. Look for wheat ingredients and don't buy mugi miso, which is made with barley and not gluten-free.
Salmon doneness. Salmon should be cooked to an internal temperature of 125°F to 130°F for a moist and juicy texture. The salmon should be opaque in color and easily flake with a fork. The best way to know for sure is to use an instant read thermometer, inserted into the thickest part of the fillet. Allow the fish to rest for a few minutes before serving. It will continue to cook after removing from the heat.

Nutrition