Miso butter salmon is ultra tender and indulgent, steamed to perfection with cabbages, mushrooms and carrots. This delicious dish is ready in 20 minutes making it perfect for a busy day. Pair with a bowl of warm rice and dive in!
This dish originated in the northern part of Japan, Hokkaido prefecture. Named chan-chan-yaki in Japanese, it was originally enjoyed by fishermen using freshly harvested fish in the autumn.
It consists of salmon cuts, lots of vegetables, seasoned with flavorful miso sauce. It is incredibly easy to make in one pan with basic ingredients. Bring out the entire dish to the table and enjoy it family style!
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Ingredients for This Recipe
- Vegan butter - I use miyoko’s brand
- Salmon - I recommend Atlantic salmon as it is the fattiest kind
- Onion
- Carrot
- Shimeji mushrooms - substitute with shiitake or baby portobello slices
- Green cabbage
For Miso Sauce:
- Miso paste
- Sake - substitute with dry white wine or any cooking wine
- Mirin - make sure it’s a gluten-free type
- Sugar - any type of sugar works
Optional Toppings:
- Chopped scallion
- Toasted white sesame
How to Make Miso Butter Salmon
1. Sear the salmon. Heat up the butter in a pan. Cook the salmon on both sides, for about one minute per side. Transfer to a plate and set aside.
2. Cook the onion and the carrot - for 2 minutes or until slightly tender.
3. Add in the shimeji mushrooms and cabbage.
4. Steam. Place the salmon on top of the vegetables. Drizzle miso sauce mix over the salmon. Cover with a lid and steam for 4-5 minutes or until the salmon is cooked.
5. Serve with rice. Optional: sprinkle with chopped scallions and sesame.
*See the recipe card below for detailed instructions.
Variations
You can switch out the salmon with other mild, white fish such as cod, halibut, pollack, or Arctic char. Adjust the steaming time at the end depending on the thickness of the fillet(s).
You may also throw in any vegetables you have on hand! For example, use napa cabbage instead of cabbage, or add in more of crunchy vegetables such as bell peppers and broccoli florets.
Frequently Asked Questions
Cover the pan with aluminum foil. Seal the edges tightly so the moisture does not escape.
The skin helps the fish to stay intact while being cooked, and infuses the vegetable with more flavor. However, a skinless type totally works! If you are, be extra gentle when flipping.
Any leftovers can be refrigerated in an airtight container for up to three days. Microwave or cook over the stovetop to heat up.
Miso is naturally gluten-free made with soybeans, salt and koji. However, some brands are fermented with barley or wheat which does not make it gluten-free so always make sure to check the ingredient list.
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Recipe
Miso Butter Salmon (Chan Chan Yaki)
Equipment
- 1 11 inch/ 27cm pan with a lid
Ingredients
- 2 tablespoons vegan butter I use Miyoko's brand
- 1 pound salmon I use Atlantic salmon
- 1 medium onion sliced
- 1 large carrot julienned
- 1 pack shimeji mushrooms base of the cluster cut off
- 6 ounces green cabbage chopped
For miso sauce
- 4 tablespoons miso paste
- 4 tablespoons sake or cooking wine, dry white wine
- 2 tablespoons mirin
- 1 tablespoon sugar
Optional toppings
- chopped scallion
- toasted white sesame
Instructions
- Combine all miso sauce ingredients together and set aside.
- Heat up the butter in a pan. Cook the salmon with the skin side up for one minute or until slightly brown. Flip gently and cook the other side for another minute. It does not need to be cooked fully. Transfer the salmon to a plate and set aside.
- Using the same pan (with butter left inside), cook the onion and carrots for 2 minutes or until slightly tender.
- Add in the shimeji mushrooms and cabbage. Mix the vegetables.
- Place back the salmon on top of the vegetables, with the skin side down. Drizzle the miso sauce mix over the salmon. Cover with a lid and steam for 4-5 minutes or until the salmon is cooked.
- Break the salmon meat and serve with the vegetables cooked together. Optional: sprinkle with chopped scallions and sesame.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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