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Miso butter roasted salmon fillets with caramelized glaze, scallions, and sesame seeds on a dark sheet pan

Glossy Roasted Salmon in Miso Butter Glaze with Scallions

Salmon fillets roasted at high heat under a garlic-ginger miso butter, ready in 25 minutes with a caramelized top and moist center.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Japanese-inspired
Calories: 400
Ingredients Method Notes

Ingredients
  

Miso Butter
  • 56 g unsalted butter, softened (4 tbsp)
  • 3 tbsp white miso paste
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp honey
  • 1 tsp soy sauce use tamari for gluten-free
  • 1 tsp rice vinegar or lime juice
Salmon
  • 4 pieces salmon fillets, skin-on (170 g each)
  • 1 tsp neutral oil for greasing the pan
  • 1/4 tsp salt or to taste; miso is already salty, use sparingly
Garnish
  • 2 scallions, thinly sliced
  • 1 tsp sesame seeds toasted preferred

Method
 

Make the miso butter
  1. Heat oven to 220 C / 425 F and line a sheet pan with parchment or foil, brushed lightly with oil.
  2. In a small bowl, mash softened butter with miso, garlic, ginger, honey, soy sauce, and vinegar until smooth.
Roast the salmon
  1. Pat salmon fillets dry with paper towels and season lightly with salt.
  2. Place fillets skin-down on the prepared pan, spaced apart so they roast evenly.
  3. Spread about half of the miso butter over the tops of the fillets.
  4. Roast for 10 to 12 minutes, until the thickest part reaches 125 F / 52 C on an instant-read thermometer and the flesh flakes easily with light pressure.
  5. For extra color, broil for 1 to 2 minutes at the end, watching closely since the glaze can burn fast.
  6. Remove from the oven and brush the remaining miso butter over the hot fillets so it melts into the crust.
  7. Let rest for 3 minutes, then top with scallions and sesame seeds before serving.

Notes

  • Pat salmon dry before glazing so the butter caramelizes instead of steaming
  • Save half the miso butter to brush on after roasting for extra shine
  • Watch the broiler closely, miso sugars burn fast under direct heat
  • Check thickest part of fillet at 10 minutes to avoid overcooking
  • Use tamari instead of soy sauce for a gluten-free version