Looking for a super quick, incredibly delicious fish dish that’s also a looker? I have it right here for ya, baby. Seared salmon with miso-brown butter that only has 8 ingredients (5 if you get right down to business and skip the garnishes) and takes only 20 minutes to prepare.
I have to say, this has been one of my proudest accomplishments in the kitchen to date. When I put this perfect, beautiful golden-brown seared salmon on the plate, I could hardly believe I had just made that! In my family, we always roast salmon. Why? Because that’s what we have always done.
Don’t get me wrong, roasted salmon is still delicious. But there is another way…a way I’d only seen in restaurants. Seared salmon, with it’s crusty golden exterior and perfectly cooked interior…NOW IT IS MY WAY.
And now let’s give this miso-brown butter topping it’s due. It is literally two ingredients…miso and brown butter. Miso gives it that unctuous, umami bomb and the brown butter gives it that nutty richness. Combined? Heaven. It is the perfect pairing with salmon.
Salmon is generally my fish of choice because, well, I live in the middle of the country and salmon is overflowing out of our grocery stores around here. It’s the one fish I can consistently get and not pay a month’s salary for it.
Don’t like salmon? Live on the coast or near a great fish shop? Try another kind of fish and let me know!
Perfectly cooked, flaky seared salmon with a golden-brown crust. Topped with a dollop of rich miso-brown butter!
- 1-1/2 pounds skinless salmon fillets (about 6 ounces each)
- 1 tablespoon white miso
- 1/2 stick (4 tablespoons) butter
- 2 tablespoon grapeseed oil
- Kosher salt and freshly ground black pepper
- 2 scallions, thinly sliced
- Sesame seeds, for garnish if desired
- 1 lemon, quartered
- Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper.
- Melt the butter in a small saucepan over medium heat. It will melt, separate into milk solids and clear butter, foam and then start browning. It will take a lot longer than you think it will, but do not venture far and stir often, because once it starts to brown, it will go quickly. Once the butter is browned and smells nutty, it is ready. Cool slightly. Place the miso in a small mixing bowl and whisk the butter in; thin with a splash of warm water to loosen, if necessary.
- Preheat a large nonstick skillet over medium heat. Add the oil, and when hot, add the salmon fillets. Cook until golden brown and crispy, about 4 to 5 minutes per side, depending on the thickness of your fillets. You may need to do this in two batches to avoid overcrowding your pan. Remove from the heat and allow to rest for 5 minutes.
- Place a spoonful of the miso-brown butter on each fillet. Sprinkle with sesame seeds and scallions, if desired. Serve with lemon wedges.
Inspiration: Seared Salmon with Miso Brown Butter on williamssonoma.com