Miso Salmon with Sake Butter


After having miso salmon with sake butter at a favorite restaurant, I immediately became obsessed with recreating this amazing dish at home. This recipe is it! Serve over sticky white rice with a side salad.

close up view of Miso Salmon with Sake ButterMiso Salmon with Sake Butter garnished with fresh herbs, served with white rice and vegetables on a blue plate
Prep Time:
20 mins
Cook Time:
55 mins
Total Time:
1 hr 15 mins


  • 2 cups water

  • 1 cup short-grain white rice

  • 1 cup snow peas

  • cooking spray

  • 4 (6 ounce) 1-inch thick salmon fillets

  • ¼ cup brown sugar, packed

  • 2 tablespoons low-sodium soy sauce

  • 2 tablespoons hot water

  • 2 tablespoons miso (soybean paste)

Sake Butter Sauce:

  • 1 tablespoon unsalted butter

  • 2 tablespoons peeled, matchstick-cut fresh ginger

  • 1 tablespoon minced shallots

  • ½ cup sake (Japanese rice wine, such as Momokawa®)

  • 1 tablespoon heavy whipping cream

  • ½ cup cold unsalted butter, cubed

  • 1 tablespoon sake (Japanese rice wine, such as Momokawa®)

  • ½ teaspoon fresh lime juice

  • kosher salt to taste

  • 1 tablespoon chopped fresh chives


  1. Bring water and rice to a boil in a saucepan. Reduce heat to low, cover, and simmer until most of the water has been absorbed, about 20 minutes.

  2. While rice cooks, place snow peas on top of rice and steam, covered, until crisp-tender, about 5 minutes. Transfer snow peas to a bowl to stop cooking; set aside.

  3. Preheat the oven broiler. Set an oven rack about 6 inches from the heat source. Line a baking dish with aluminum foil and coat with cooking spray.

  4. Arrange salmon fillets on the prepared baking dish. Whisk together brown sugar, soy sauce, hot water, and miso in a small bowl until combined; spoon over salmon.

  5. Broil in the preheated oven, basting frequently with soy sauce mixture, until golden brown and fish flakes easily with a fork, 10 to 15 minutes.

  6. While salmon cooks, make sauce: Melt butter in a small saucepan over medium-high heat. Add ginger and shallots; cook and stir until shallots are translucent, 2 to 3 minutes. Add 1/2 cup sake; bring to a boil and cook until reduced by 2/3, about 3 minutes. Add heavy cream; bring to a boil and cook until sauce is reduced by half, about 2 minutes.

  7. Whisk in butter, one cube at a time, until incorporated and sauce is thick and creamy. Remove from heat. Whisk in remaining 1 tablespoon sake and lime juice. Season with salt.

  8. Spoon some sake sauce onto 4 serving plates. Place rice in the middle of each and top with a salmon fillet. Arrange snow peas around each plate. Garnish with chives.

Nutrition Facts (per serving)

820 Calories
44g Fat
60g Carbs
35g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 820
% Daily Value *
Total Fat 44g 57%
Saturated Fat 21g 104%
Cholesterol 156mg 52%
Sodium 784mg 34%
Total Carbohydrate 60g 22%
Dietary Fiber 2g 9%
Total Sugars 17g
Protein 35g
Vitamin C 15mg 77%
Calcium 62mg 5%
Iron 4mg 19%
Potassium 658mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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