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One pan miso butter salmon with charred cabbage

One Pan Miso Butter Salmon with Charred Cabbage

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Prep Time:10 minutes
Cook Time:15 minutes
Course: Main Course
Cuisine: Japanese
Keyword: easy recipe, Fish, One-pot, quick meal
Servings: 2

Equipment

  • 1 Pan or skillet

Ingredients

Main

  • 2 salmon fillets about 170g (6oz) each
  • 1 pack shimeji mushrooms white or brown — enoki works too
  • 2 cabbage wedges
  • Salt and black pepper
  • 1 tbsp neutral oil
  • 1½ tbsp salted butter

Miso sauce

  • 1½ tbsp white miso
  • 1 tbsp sugar
  • 2 tbsp sake
  • 1½ tbsp soy sauce
  • 2 garlic cloves crushed or minced
  • 1 tbsp water
  • Optional: add 1 tsp dark soy sauce. If you want to darken the color of the sauce

Optional garnish

  • Sesame seeds
  • Green onion chopped

Instructions

  • Prepare the ingredients and sauce: Lightly season the salmon and cabbage wedges with salt and pepper on both sides. In a small bowl, mix all the sauce ingredients together and set aside.
  • Sear the cabbage and salmon: Heat oil in a large flat-bottomed pan over medium heat. Add the cabbage wedges first, then place the salmon fillets in the pan. Let both sear without moving for 5 minutes.
  • Flip and continue cooking: Flip the salmon, then flip the cabbage. Cook for another 3 minutes. Remove the salmon and set aside. If your fillets are thicker than 2.5 cm (1 inch), cook them for an extra 1 to 2 minutes.
  • Cook the mushrooms: Add butter to the pan and sauté the mushrooms until softened, about 2 minutes. Push them to the sides of the pan.
  • Add the sauce and finish simmering: Return the salmon to the pan. Drizzle the miso sauce over everything, cover, and reduce the heat to low. Simmer for 2 minutes.
  • Garnish and serve: Garnish with sesame seeds and chopped green onion. Serve immediately with hot steamed rice.

Notes

Want more miso flavour in the salmon?
Marinate the salmon in the sauce for 15 minutes before cooking, then reserve the marinade and use it as directed — just keep the heat low, since the miso and sugar can burn quickly. Or try cutting the salmon into cubes: more surface area means the sauce clings better to every bite.