Miso Honey Buttered Salmon is my answer to a busy week. Fast, easy and delicious, this is the final recipe in a series where we took the same set of ingredients and made five different meals. You don;t need to do that, you and start from anywhere you like and it’s still fast, easy and tasty.
We started with a big bowl of my favourite Asian Slaw mix and a batch prep of Crispy Chicken Schnitzel. By the end of a week of planned meals, the refrigerator can look a little different. The chicken is gone, the Asian Slaw mix is down to its last handful, and there’s just enough chow mein noodles left in the package for one more dinner. Rather than shopping for an entirely new meal, this is where a little kitchen creativity pays off.
Fresh salmon is the answer. A quick sear, a spoonful of miso honey compound butter, sesame noodles and bright pickled vegetables turn those last prepared ingredients into a dinner that feels entirely new. It’s ready in about 30 minutes, with very little chopping and plenty of flavour.
What You Need
Salmon is a natural choice when you want a fresh protein that cooks quickly. Its rich, buttery flesh stands up beautifully to miso, honey and ginger, while the sesame oil adds a nutty note that connects the fish to the noodles.
The compound butter is the little bit of kitchen magic here. White miso brings savoury depth and umami, honey softens its saltiness. As the butter melts into the fish, it becomes a glossy sauce that can be spooned over the salmon just before serving.
The noodles need very little attention. A drizzle of sesame oil, toasted sesame seeds and sliced green onion are enough to make them a flavourful base. Meanwhile, the remaining Asian Slaw mix becomes Pickled Asian Slaw, adding the acidity and crunch needed to balance the richness of the fish.
The Technique: A Good Sear and a Quick Sauce
Salmon doesn’t need complicated treatment, but a few small details make a difference. Pat the fillets dry before they hit the pan. Moisture on the surface creates steam, which works against the golden crust we’re after.
- Method 1: A properly heated skillet and some neutral oil will give the fish time to develop colour before turning it. Add the compound butter near the end of cooking rather than at the beginning. Butter contains milk solids that can brown quickly, and honey can burn over sustained high heat. Adding both late in the process lets the butter melt into a fragrant finishing sauce without sacrificing that beautiful sear.
- Method 2: Leverage that honey and the butter to give your salmon an fast, dark colour that finishes beautifully. That’s what the direction I took, because if you’re following along, you know how I love to char, burn and push both sugar and fat. In this case I heated the compound butter quickly and started the salmon, flesh side down for a very fast sear, on the heat. As soon as the colour shifted I turned the fillets, skin side down and moved off the heat for a minute or so while I adjusted my heat to low. Then finished the salmon with a good lump of butter, on top, letting it melt as the skin tightened slightly before removing from the heat.
Either method delivers great results. It really is all about your comfort level with sear and scorch. Allow the salmon to rest briefly before plating. This gives the juices time to settle and makes it easier to transfer the fillets without breaking them apart.
Prep Once, Make Six Meals
This dinner brings this 30 Minute Meal series full circle. The same Asian Slaw mix that became a fresh salad, a noodle bowl and a quick accompaniment earlier in the week now takes on a sharper, pickled character. The noodles get a new treatment, the chicken makes way for salmon, and a compound butter provides a completely different flavour profile.
This is how restaurant kitchens work efficiently: a carefully planned selection of ingredients is prepared once, then recombined with different cooking techniques, flavours and textures. At home, the same principle saves time, reduces food waste and makes meal planning feel much less repetitive.
Why I Love It
I love how this dinner validates that a few well-chosen ingredients can go a long way. Rich salmon, sweet-savoury miso butter, nutty noodles and bright pickled slaw each bring something different to the plate. Nothing feels like an afterthought, even though we’re using up the last of the week’s prep.
The fun part? Leftover salmon, Miso Honey Butter and pickled slaw can be served with rice and a fast and easy rice bowl lunch, the next day.
That’s the real beauty of cooking with a plan. You don’t need six entirely different shopping lists to make six satisfying dinners. You need a good foundation, a little imagination and a whole lot of flavour.
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Miso Honey Buttered Salmon
- Total Time: 0 hours
- Yield: serves 4
- Diet: Pescatarian
Description
Miso honey buttered salmon with sesame noodles and tangy pickled Asian slaw makes a flavour-packed 30-minute dinner using prepared ingredients, or an amazing fast and easy meal any time.
Ingredients
For the salmon
- 4 salmon fillets, approximately 5-6 ounces (140-170 g) each
- Salt and freshly ground black pepper, to taste
- 2-3 tablespoons Miso Honey Compound Butter (recipe below)
- For the miso honey compound butter
- 1/2 cup (113 g) unsalted butter, softened
- 2 tablespoons white or red miso paste
- 1 tablespoon honey
For the sesame noodles
- 6-8 ounces (170-225 g) chow mein noodles, or the remaining package amount
- 1 - 2 tablespoons sesame oil, plus more as needed
- 1 tablespoon toasted sesame seeds
- 2 green onions, thinly sliced
For the pickled Asian slaw
- 2 cups prepared Pickled Asian Slaw, see recipe linked
- A little of the pickling liquid, as needed
Instructions
Make the miso honey compound butter.
- In a small bowl or mixer combine the softened butter, miso paste and honey. Mix until thoroughly incorporated. Taste and adjust the balance of sweetness and savouriness to suit your preference.
- Set aside what you need for dinner. Refrigerate remaining compound butter in an airtight container for up to one week, or freeze for longer storage.
Prepare the pickled slaw.
- Use the remaining Asian Slaw mix to prepare the Pickled Asian Slaw according to the existing PL&B recipe. If already prepared, drain off excess pickling liquid before serving, reserving a little to adjust the acidity if needed.
Cook the noodles.
- Cook the chow mein noodles according to the package instructions. Drain well, then toss immediately with sesame oil, sesame seeds and sliced green onions. Taste and adjust the seasoning. Keep warm.
Sear the salmon.
- Pat the salmon fillets dry and season with salt and pepper.
- Heat Miso Honey Butter in a heavy skillet over medium heat, until bubbling and starting to brown. Place the salmon in the pan, presentation-side down, and sear until deeply golden and well-coloured, approximately 3–4 minutes depending on thickness.
- Turn the fillets, reduce your heat, and cook for another 2–4 minutes. Remove from heat altogether or shift your pan if you see the fish cooking too fast, adjusting the heat as necessary. During the final minute, add about a teaspoon of the miso honey compound butter to the top of the filets. Allow it to melt over the salmon.
- Cook to your preferred doneness. For food safety, Health Canada recommends cooking fish to an internal temperature of 70°C (158°F).
Rest and plate.
- Transfer the salmon to a plate and rest for 2–3 minutes. The residual heat will continue to cook the fish slightly.
- Divide the sesame noodles among four plates. Add a generous serving of pickled Asian slaw on the side then top with the salmon and add more miso honey butter over each fillet.
- Serve immediately.
Notes
• Compound butter: Make it during weekend prep and refrigerate until needed. It also works beautifully on roasted vegetables, prawns and chicken.
• Salmon colour: Dry fish and a properly heated pan are the keys to a good sear. Avoid moving the fillets before a crust develops.
• Noodles: If the noodles have been cooked ahead, reheat them briefly with a splash of water before tossing with sesame oil and garnishes.
• Slaw: The acidity of the pickled vegetables balances the rich butter and salmon. Drain well to avoid watering down the plate.
• Storage: Refrigerate leftover salmon, noodles and slaw separately in airtight containers and consume within 2–3 days. Reheat the salmon gently to avoid drying it out.
- Prep Time: 10 minutes
- Cook Time: 15 - 20 minutes
- Category: Dinner
- Method: Boiling, Frying
- Cuisine: Asian
