Seared Salmon with Miso Brown Butter
Salmon makes an ideal weeknight supper, since fillets cook quickly in a hot fry pan and come out moist and tender, as long as you don’t overcook them. (Salmon is best slightly underdone, still a bit rosy pink in the center.) Here, we dress the salmon up with a quick sauce of umami-packed miso and fragrant brown butter for a meal that comes together in minutes but is still suitable for company. This recipe calls for white miso, which is milder than yellow and red miso, to allow the flavor of the brown butter to shine through, but you could substitute yellow miso if you like.
Ingredients:
- 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
- 1 Tbs. white miso
- 2 Tbs. grapeseed oil
- 4 salmon fillets, each about 6 oz. (180 g)
- Kosher salt and freshly ground pepper
Directions:
Preheat an oven to 375°F (190°C).
In a small saucepan over medium heat, melt the butter. Cook the butter, stirring frequently, until the butter is toasty brown and smells nutty, about 5 minutes. (Watch the butter carefully at the end to prevent it from burning.) Remove the pan from the heat and stir in the miso. Set aside.
In a nonstick fry pan over medium-high heat, warm the grapeseed oil. Add the salmon fillets, skin side down, and cook until browned and crisp, about 5 minutes. Flip the filets and sear, flesh side down until the salmon is browned on both sides and cooked throughout, 3 to 5 minutes, depending on the thickness of the fillets. (For thick fillets, flip the salmon back to skin side down, transfer to the preheated oven, and continue cooking until the salmon is opaque throughout when tested with the tip of a knife.)
Remove the salmon from the heat and divide among 4 individual plates. Spoon the miso-butter mixture over the top of each filet and serve immediately. Serves 4.
Williams Sonoma Test Kitchen
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