Miso Salmon With Sake Butter Recipe

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Recipes.net Team Modified: May 18, 2022
Miso Salmon With Sake Butter Recipe

Indulge in umami and seafood flavors from this sweet and savory miso salmon recipe—yet another quick and easy dinner idea for you to try! It comes with succulent sake butter that perfectly compliments the miso-glazed fish. Serve the salmon over rice or soba noodles to let them soak up the rich flavors. Paired with baked asparagus and cheesecake strawberries, it makes a fancy home-cooked meal for an exciting dinner date.

Tips on Making Miso Salmon

Fish is a delicate ingredient to work with, and miso paste could burn easily. But worry not because we have tips to help you perfect this Japanese salmon recipe at home.

  • Both red miso and white miso paste work for this miso salmon recipe. You might just opt to lessen the soy sauce if you’ll use red miso as it’s saltier and more potent.
  • Pat the salmon dry. It’s the key to achieve beautiful browning.
  • Broil the fish 6 inches below the heat. This is just enough for the miso glaze not to burn.
  • Baste the salmon halfway through the cooking for a more beautiful-looking glistening finish.
  • Cook sake butter on the lowest heat and use chilled butter. Low heat combined with stirring motion is essential for the butter to properly emulsify into the sauce.

Want other miso salmon recipes? Check out the recipes of this miso honey salmon and this rich sheet pan salmon

How To Make Miso Salmon With Sake Butter

The luscious sake butter pairs well with the savory umami flavor of the miso sauce. Dinner is ready in an hour with this Japanese miso salmon recipe.

Prep: 10 mins
Cook: 30 mins
Total: 40 mins


For Miso Glazed Salmon

  • ¼ cup brown sugar
  • 2 tbsp low-sodium soy sauce
  • 2 tbsp miso soybean paste
  • 1 tbsp sesame oil
  • 14 oz salmon fillets, about 1-inch thick, sliced into two serving pieces
  • 1 tbsp cooking oil

For Sake Butter

  • ½ cup unsalted butter, diced into ½-inch cubes
  • 2 tbsp ginger, peeled, julienned
  • 1 tbsp shallots, minced
  • ½ cup Momokawa sake, set 1 tsp aside
  • 1 tbsp heavy cream
  • ½ tsp fresh lime juice
  • pinch kosher salt

To Serve:

  • 2 cups cooked rice
  • 1 tbsp fresh chives, chopped
  • 1 tbsp sesame seeds
  • Bonito flakes, (optional)


Miso Glazed Salmon

  1. Preheat the broiler.
  2. In a bowl, combine sugar, soy sauce, miso, and sesame oil.
  3. Stir together using a whisk.
  4. Spritz a shallow baking dish with cooking oil.
  5. Arrange the salmon fillets skin side down in the center.
  6. Brush or spoon the miso glaze over the salmon.
  7. Broil the fish for 10 minutes or until it flakes easily when forked.
  8. Remove from the broiler and set aside.

Sake Butter:

  1. Heat up a small saucepan over medium-high heat.
  2. Place 1 cube of butter into the pan.
  3. Sweat the ginger and shallots for about 2 minutes.
  4. Add ½ cup of the sake to the saucepan.
  5. Bring it to a boil, and reduce it by two-thirds. Do this for about 3 minutes.
  6. Add the heavy cream.
  7. Simmer on low stirring constantly for about 5 minutes or until thickened.
  8. Add the pieces of cold butter to the sauce, one by one, whisking constantly.
  9. Continue stirring the butter over low heat and let it emulsify creating a thick creamy sauce.
  10. Once all the butter has been incorporated, remove the pan from heat.
  11. Whisk in the remaining 1 teaspoon of sake and lime juice.
  12. Season the mixture with salt to taste.


  1. To assemble the dish, spoon sake butter on a plate as a base.
  2. Scoop a serving of rice and place over the butter, followed by the glazed salmon on top.
  3. Garnish with more sake butter, chives, bonito flakes and sesame seeds.
  4. Serve hot and enjoy!


  • Sugar: 14g
  • :
  • Calcium: 72mg
  • Calories: 653kcal
  • Carbohydrates: 42g
  • Cholesterol: 121mg
  • Fat: 40g
  • Fiber: 1g
  • Iron: 2mg
  • Monounsaturated Fat: 13g
  • Polyunsaturated Fat: 7g
  • Potassium: 618mg
  • Protein: 24g
  • Saturated Fat: 17g
  • Sodium: 638mg
  • Trans Fat: 1g
  • Vitamin A: 845IU
  • Vitamin C: 1mg
Nutrition Disclaimer

Commonly Asked Questions

What is miso sauce made of?

Miso paste is made up of soybeans and rice mixed with moji—a type of bean mold which activates fermentation. Fermentation lasts from six months to five years, and the longer it ferments, the darker and more intense in flavor the miso paste gets.

How does miso taste like?

Miso paste is the ultimate umami flavor bomb. It’s more on the sweet-salty side which makes it perfect as a soup base. Aside from that, it also has a rich deep savory, toasty, nutty flavor.

What do you drink with miso salmon?

The tangy flavor of the miso ginger salmon pairs well with sweet and fruity wines like Pinot Gris and Pinot Noir. And of course, you can never go wrong with a bottle of sake.



Quick, easy, and delicious. This is what this succulent miso salmon with sake butter recipe is all about. Whip it up in less than an hour for a fancy dinner date.
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