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Roasted Salmon with Miso Chive Butter

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Tender roasted salmon topped with rich miso chive butter, fresh lemon, and garlic for a savory, umami-packed dinner. This simple salmon recipe comes together in about 25 minutes and works equally well for weeknights or special meals.

Ingredients

  • Salmon fillets
  • Unsalted butter, softened
  • White miso paste
  • Fresh chives, finely chopped
  • Fresh lemon juice
  • Lemon zest
  • Garlic, finely grated or minced
  • Olive oil
  • Freshly ground black pepper
  • Salt, as needed
  • Lemon wedges, for serving

Instructions

  1. Preheat the oven to 425°F (220°C). Line a rimmed baking sheet or baking dish with parchment paper or lightly coat it with olive oil.
  2. Pat the salmon fillets dry and arrange them skin-side down on the prepared baking sheet. Lightly coat the tops with olive oil and season with freshly ground black pepper. Add salt sparingly because the miso is already salty.
  3. Make the miso chive butter by combining the softened butter, white miso paste, chopped chives, lemon zest, lemon juice, and garlic in a small bowl. Mix until smooth and evenly combined.
  4. Spread a small amount of the miso chive butter over the top of each salmon fillet, reserving the remaining butter for serving.
  5. Roast the salmon for about 10 to 14 minutes, depending on thickness and preferred doneness, until opaque around the edges and easily flaked at the thickest part.
  6. Remove the salmon from the oven and immediately spoon some of the reserved miso chive butter over each hot fillet, allowing the residual heat to melt it into a glossy coating.
  7. Finish with additional chopped chives, freshly ground black pepper, and lemon wedges. Serve immediately.

Notes

  • For a slightly sweeter miso butter, mix in a small amount of honey or maple syrup.
  • For extra heat, add red pepper flakes, chili crisp, sriracha, or finely chopped fresh chile to the butter.
  • Yuzu juice can replace lemon juice for a Japanese-inspired citrus flavor, while lime provides a sharper citrus note.
  • Finely sliced green onions can replace the chives. Use mostly the green portions for a milder onion flavor.
  • The miso chive butter also works well with cod, halibut, or trout; adjust the roasting time according to the fish and its thickness.
  • Store leftover salmon in an airtight container in the refrigerator for up to 3 days and keep extra miso chive butter refrigerated separately.
  • Reheat salmon gently in a covered baking dish at about 275°F (135°C) to help preserve its moisture.
  • The miso chive butter can be prepared several days ahead and refrigerated. Let it soften slightly before spreading.
  • For food safety, salmon can be cooked to an internal temperature of 145°F (63°C).

Nutrition

Find it online: https://thefamilycooking.com/roasted-salmon-with-miso-chive-butter/