Butter Miso Sesame Salmon Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or foil and lightly oil it to prevent sticking.

Make miso-tahini butter

In a small bowl whisk together the melted butter, white miso paste, tahini, rice vinegar, soy sauce, lemon juice and black pepper until smooth and homogenous. Taste and adjust seasoning. Keep 1 tablespoon of this mixture aside for finishing if desired.

Season salmon

Pat the salmon fillets dry with paper towels. Season both sides lightly with the listed salt (about 1 tsp divided) and a little extra black pepper if desired. Place fillets skin-side down on the prepared sheet.

Top with miso butter & sesame

Brush or spoon the miso-tahini butter evenly over the top of each fillet (about 3/4 to 1 tablespoon per fillet). Sprinkle the toasted sesame seeds evenly over the coated tops, pressing lightly so they adhere.

Roast

Roast in the preheated oven for 8–12 minutes, depending on thickness (about 10 minutes for 1-inch thick fillets) until the salmon is just cooked through and flakes easily with a fork. If you prefer a lightly browned top, finish under the broiler for 1–2 minutes—watch carefully to avoid burning the sesame.

Prep vegetables

While the oven is heating and salmon starts roasting, trim and cut the seasonal vegetables into uniform bite-sized pieces so they cook evenly.

Sear vegetables

Heat a large sauté pan over medium-high heat. Add 2 tablespoons olive oil. When shimmering, add the sliced garlic and cook 20–30 seconds until fragrant but not brown. Add the prepared vegetables in a single layer as much as possible and let them sear undisturbed for 2–3 minutes.

Finish vegetables

Toss and continue to cook, stirring occasionally, for another 3–5 minutes until vegetables are tender-crisp. Season with 1 teaspoon salt, 1 teaspoon black pepper, and drizzle with 1 teaspoon sesame oil. Remove from heat and stir in sliced scallions.

Fry capers

While vegetables cook, heat 2 tablespoons olive oil in a small skillet over medium-high heat. When hot, add the drained capers and fry for 45–60 seconds until they puff and become crisp. Use a slotted spoon to transfer fried capers to a paper towel–lined plate and season lightly with a pinch of salt.

Plate and finish

Divide the pan-seared vegetables among four plates. Place a roasted salmon fillet on each bed of vegetables. Spoon any rested miso-tahini butter from the baking sheet or reserved tablespoon over the salmon if desired. Scatter fried capers over the fish and vegetables. Garnish with lemon wedges and microgreens or cilantro. Serve immediately.