Seared Salmon with Miso Beurre Blanc

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?
  • Each serving
  • 360 cal
  • 23g fat (8g sat)
  • 95mg chol
  • 340mg sodium
  • 6g carb
  • 1g fiber
  • 4g sugars
  • 25g protein


  • 1 pound salmon fillet, cut into 4 pieces
  • Salt and pepper, to taste
  • 1 tablespoon high-heat oil
  • 2 tablespoons minced shallots
  • 1 teaspoon finely grated fresh ginger
  • 1 teaspoon lemon or lime zest
  • 3 tablespoons mirin (sweet Japanese rice wine)
  • 1/4 cup dry white wine
  • 1 tablespoon white or yellow miso paste, to taste
  • 3 to 4 tablespoons cold unsalted butter, cut into pats


Pat salmon dry with a paper towel; season with salt and pepper.

Heat oil in a 12-inch sauté pan over medium-high heat until, hot but not smoking. Place salmon in the pan and sear until golden brown on one side, 2 to 3 minutes. Turn salmon over once, and finish cooking. Transfer to a warm plate while preparing the sauce.

In the same sauté pan used to sear the salmon, sauté shallots and ginger for 1 to 2 minutes. Add lemon or lime zest, mirin and white wine. Cook until the liquid is reduced to about 2 tablespoons. Stir in miso paste.

Turn off the heat, but leave the pan over the warm element. Whisk in butter, 1 pat at a time, adding each new piece before the previous piece has completely melted. Occasionally lift the pan from the heat to cool the mixture (the sauce must not get too hot or it will separate).

Pour sauce over warm salmon and serve immediately.

PCC Member Card Illustration

Don’t Just Shop Your Values. Own Them.

When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.

Become a member