Miso Butter Salmon Pasta (Printable Version)

Salmon tossed with miso butter sauce, bok choy, and pasta creates a luscious, umami-packed dish.

# Ingredient List:

→ Seafood

01 - 14 oz skinless salmon fillets, cut into bite-sized pieces

→ Pasta

02 - 10 oz linguine or spaghetti

→ Vegetables

03 - 2 heads baby bok choy, chopped
04 - 2 cloves garlic, minced
05 - 2 scallions, sliced (for garnish)

→ Sauce

06 - 4 tbsp unsalted butter
07 - 2 tbsp white miso paste
08 - 2 tbsp soy sauce
09 - 2 tbsp mirin
10 - ⅓ cup heavy cream
11 - 1 tsp sesame oil
12 - ½ tsp freshly ground black pepper

→ Optional Garnishes

13 - 1 tbsp toasted sesame seeds
14 - Lemon wedges

# Step-by-Step Instructions:

01 - Boil linguine or spaghetti in salted water until al dente as per package instructions. Reserve ½ cup of pasta water, then drain and set aside.
02 - Heat 1 tablespoon of butter and sesame oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
03 - Add salmon pieces to the skillet and cook gently for 2 to 3 minutes per side until just cooked through. Remove and set aside.
04 - In the same skillet, add remaining butter and melt. Whisk in white miso paste, soy sauce, and mirin until smooth.
05 - Pour in heavy cream and freshly ground black pepper, stir to combine, then add chopped baby bok choy. Cook for 2 to 3 minutes until bok choy is just wilted.
06 - Return the salmon to the skillet and gently toss to coat in the sauce.
07 - Add the drained pasta to the skillet and toss everything together, adding reserved pasta water as needed to create a silky sauce.
08 - Plate immediately, garnished with sliced scallions, toasted sesame seeds, and lemon wedges if desired.

# Expert Advice:

01 -
  • It tastes elegant enough for guests but comes together faster than you'd expect on a weeknight.
  • The miso butter creates this addictive savory depth that makes you forget you're eating something this simple.
  • One pan, minimal cleanup, and somehow everything feels restaurant-quality when it hits your bowl.
02 -
  • Don't let the miso paste hit the pan alone or it'll clump and seize; always have butter melted first and use a whisk to work it in slowly until it's completely dissolved.
  • Reserve that pasta water before you drain everything; it's pure starch and becomes your secret weapon for making the sauce cling and flow instead of sitting at the bottom of the bowl.
  • The salmon cooks faster than you think, so watch it closely; overcooked salmon becomes dry, and that defeats the whole purpose of this dish.
03 -
  • Toast your sesame seeds in a dry skillet for about two minutes before sprinkling them on top; that little step releases their flavor and makes a noticeable difference.
  • Serve this immediately in warm bowls; it doesn't hold well and is best enjoyed at that moment when everything's still steaming and the flavors are singing.
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