Roast Salmon with Miso Butter and Radish Salad

Name: Roast Salmon with Miso Butter and Radish Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter, at room temperature; 2 tablespoons red miso paste; Four 6-ounce center-cut salmon fillets; 1/4 cup canola oil; Kosher salt; Pepper; 2 teaspoons toasted sesame oil; 2 tablespoons unseasoned rice vinegar; 6 radishes, thinly sliced; 1/2 English cucumber, coarsely chopped; 2 scallions, thinly sliced; 1 small jalapeno, sliced; 1 garlic clove, minced; 1 teaspoon minced fresh ginger; 2 tablespoons chopped mint; 1 teaspoon togarashi

Servings: persons

2 tablespoons unsalted butter, at room temperature
2 tablespoons red miso paste
Four 6-ounce center-cut salmon fillets
1/4 cup canola oil
Kosher salt
Pepper
2 teaspoons toasted sesame oil
2 tablespoons unseasoned rice vinegar
6 radishes, thinly sliced
1/2 English cucumber, coarsely chopped
2 scallions, thinly sliced
1 small jalapeno, sliced
1 garlic clove, minced
1 teaspoon minced fresh ginger
2 tablespoons chopped mint
1 teaspoon togarashi

1
Preheat the oven to 425.
2
In a small bowl, mash the butter with the miso until blended.
3
Rub the salmon all over with 2 tablespoons of the canola oil, season with salt and pepper and arrange in a baking dish.
4
Spread the miso butter over the top of the fillets and roast until just opaque throughout, about 15 minutes.
5
Transfer to a platter.
6
Meanwhile, in a large bowl, whisk the remaining 2 tablespoons of canola oil with the sesame oil and vinegar; reserve 1 tablespoon of the dressing.
7
Add all of the remaining ingredients to the dressing, season with salt and pepper and toss well.
8
Drizzle the dressing over the salmon.
9
Serve with the salad.

246

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons unsalted butter, at room temperature, 2 tablespoons red miso paste, Four 6-ounce center-cut salmon fillets, 1/4 cup canola oil, and more.

Yes, Roast Salmon with Miso Butter and Radish Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!