Try this tender and succulent Miso Butter Salmon pan-fried in a delicious savory sauce. Cooking time from start to finish is less than 30 minutes!
Cut off the stem of shiitake mushrooms and thinly slice them.
Check to see if your salmon has any bone, and remove if there is any (it’s good to have a pair of fish bone tweezers). Pat dry the salmon with paper towel and season the salmon with kosher salt and freshly ground black pepper.
Sprinkle flour on the salmon and thinly coat it all over the salmon. The flour will prevent the delicious juice leaking from the salmon and it also acts as a thickening agent for the sauce.
Flip so the skin side is on the bottom and add the shimeji and shiitake mushrooms. Cook the skin side for 5 minutes.
Then cook the sides of the salmon for 1 minute each. It is completely okay when there is a bit of translucent pink in the middle. The remaining heat will continue to cook the rest of the fish.
Add the butter and saute the mushrooms. Put the mushrooms on the salmon so salmon gets some of the delicious sauce.
Add the seasonings and coat the salmon using a spoon.
Transfer the salmon and garnish with the chives.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
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