I served the salmon alongside this Summery Citrus Slaw and it was absolutely delicious! The flavours worked so well together. We will be having this dinner on high rotation now! It would also make for the perfect dinner to serve for a special occasion (think Mothers’ Day, Father’s Day, Easter or Christmas).
Ingredients Notes & Substitutions
You need just 7 ingredients to make this delicious salmon recipe, most of which you can find at your local grocery store / supermarket. I purchased the side of salmon from a fish monger. Everything you need is listed below as well as any possible substitutions. The ingredient quantities can be found in the recipe card at the bottom of this post.
- side of salmon – you can use either skinless salmon or skin on salmon for this recipe. I recommend a salmon fillet that is around 700 grams to serve 4 people. They will vary in size. I’ve used wild caught sockeye salmon but you can use whatever salmon is available to you.
- salted butter – If using unsalted butter, season the sauce with a little sea salt to taste.
- white miso paste – there are different types of miso like red miso and white miso. I prefer white miso paste for this recipe as it has a Midler flavor than red miso.
- orange juice – choose pulp free orange juice. The orange juice is used in the sauce so pulp free means a smoother sauce.
- citrus – you will need oranges and lemons for this recipe. The citrus are sliced into thin rounds and placed under the salmon fillet. It not only looks beautiful but infuses the citrus flavours into the fish as it cooks.
- coriander – also known as cilantro. This is used as a garnish to serve with the cooked salmon. If you don’t like coriander swap for thinly another fresh herb like sliced chives, fresh mint, Thai basil or parsley.
- radishes – I like to top the cooked salmon with thinly sliced radishes as a garnish, but also because the crunchy, peppery flavour of the radishes goes so nicely with umami flavour of the fish. You can swap them for your preferred garnish like thinly sliced scallions, lemon zest, pickled ginger or quick pickled red onions.
How to Make Miso Butter Salmon
Making a show stopping dinner has never been so simple! This citrus miso butter salmon takes just 30 minutes in total to make, including only 10 minutes of prep time. Here’s how.
Preheat the oven to 180°C/356°F. Line a large baking sheet with parchment paper and set aside.
Cut the lemons and oranges into thin slices and arrange them across the base of the baking tray. Place the side of salmon on top of the citrus slices, skin side down.
Add the butter, orange juice and two tablespoons of miso paste to a small pan and bring to a low to medium heat. Stir as the butter melts to dissolve the miso into the liquid. Once the butter is completely melted and the sauce is well combined, remove from the heat. When the sauce is warm and not piping hot, pour the sauce over the salmon to coat the whole top side of the salmon in sauce.
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Place the tray into the oven to bake for 20 minutes. This cooks the fish to well done but for a thicker piece of fish it may be cooked to medium-well done.
Transfer the fish resting on the citrus and parchment paper onto a serving platter. Top with the radish slices and fresh cilantro and serve hot with your choice of accompaniments. Use a fork to break up the salmon to serve and season with cracked black pepper if desired.
Storage
Store any leftover miso salmon in an airtight container in the fridge for up to two days. I recommend reheating the salmon in the microwave or air fryer if eating on the second day of storing.
Variation
If you don’t want to cook a whole salmon side, you can use smaller salmon fillets instead. You can either bake the marinaded salmon fillets or fry them in a skillet on a medium-high heat for around 3 minutes per side. If you’re a garlic lover you can also add a clove of garlic, minced, to the sauce.
What to Serve With Citrus Miso Butter Salmon
There are so many different ways of serving this fish. Serve alongside a salad for a fresh, Summery dinner. Or serve alongside steamed fragrant rice (or another grain like quinoa) and vegetables steamed in the broiler atop the rice (green beans, broccoli and asparagus would go really well!). I’ll pop some of my favourite side dishes below for you!
Citrus Miso Butter Salmon Side
Equipment
- Small saucepan
- Wooden Spoon
- Sharp knife
- Chopping Board
Ingredients
- 700 grams side of salmon
- 50 grams salted butter
- ¼ cup orange juice, pulp free
- 2 tablespoons white miso paste
- 2 oranges, cut into thin rounds
- 2 lemons, cut into thin rounds
- small bunch radishes
- small handful cilantro
Instructions
- Preheat the oven to 180°C/356°F (conventional). Line a large baking tray with parchment paper and set aside.
- Arrange the slices of lemon and orange on the baking tray. Place the piece of salmon skin side down on top of the slices.
- Add the butter, miso paste and orange juice to a small saucepan on a medium heat. Stir as the butter melts to dissolve the miso paste into the liquid. Once the butter is completely melted and the sauce is smooth and well combined, turn off the heat and set aside.
- Once the sauce is warm and not piping hot, pour the miso butter sauce over the salmon, covering the entire top of the fish with sauce. Place into the oven and bake for 20 minutes.
- Remove from the oven and transfer to a serving dish. Top with thinly sliced radishes and then cilantro leaves.
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