Miso-Butter Salmon with Sesame Green Beans and Cucumber Salad

Why You’ll Love This Recipe

• Big flavor, minimal effort: miso-butter turns sweet, salty, and caramelized under the broiler.
• A complete dinner in about 35 minutes—protein, veg, and a fresh, snappy salad.
• Weeknight-friendly with simple pantry staples like miso, soy sauce, and rice vinegar.
• Flexible and forgiving—great with salmon fillets of varying thickness and easy swaps for veggies.

Grocery List

• Produce: Green beans, Persian cucumbers (or English), garlic, fresh ginger, scallions, lemon or lime
• Dairy: Unsalted butter
• Pantry: Salmon fillets, white miso paste, soy sauce, rice vinegar, honey or maple syrup, neutral oil, toasted sesame oil, toasted sesame seeds, sugar, kosher salt, black pepper, red pepper flakes

Full Ingredients

Miso-Butter Glazed Salmon

• 4 salmon fillets (6 oz each), skin-on or skinless
• Black pepper, to taste (salt usually not needed due to miso/soy)
• 3 tbsp unsalted butter, softened
• 2 tbsp white miso paste
• 1 1/2 tbsp honey (or pure maple syrup)
• 2 tsp soy sauce
• 1 tsp rice vinegar
• 1 small garlic clove, finely grated
• 1 tsp finely grated fresh ginger
• Neutral oil, for the pan

Sesame Green Beans

• 12 oz green beans, trimmed
• 2 tsp neutral oil
• 2 tbsp water (for steam-sautéing)
• 1 tsp soy sauce, or to taste
• 1 tsp toasted sesame oil
• 2 tsp toasted sesame seeds
• Pinch of kosher salt, if needed

Quick Cucumber–Rice Vinegar Salad

• 10 oz Persian cucumbers (about 3), thinly sliced
• 2 tbsp rice vinegar
• 1 tsp sugar
• 1/4 tsp kosher salt
• Pinch red pepper flakes (optional)

For Serving

• 2 scallions, thinly sliced
• Lemon or lime wedges (optional)

Step-by-Step Instructions

Step 1: Preheat the broiler and prep the pan

Position your oven rack 6 inches below the broiler element. Preheat the broiler on high (about 550°F). Line a rimmed sheet pan with foil for easy cleanup and lightly oil the foil to prevent sticking.

Step 2: Make the miso-butter glaze

In a bowl, mash together the softened butter, white miso paste, honey, soy sauce, rice vinegar, grated garlic, and grated ginger until smooth. The mixture should be a spreadable paste. If the butter is too firm, let it sit at room temperature for a few minutes or microwave 5–10 seconds to soften (do not melt).

Step 3: Prepare and marinate the salmon

Pat the salmon dry very well with paper towels—dry surfaces brown better. Place the fillets on the prepared pan, skin-side down if using skin-on. Season lightly with black pepper. Spread the miso-butter generously over the top and sides of each fillet. Let the salmon sit at room temperature for 10 minutes while you start the sides.

Step 4: Quick-pickle the cucumbers

In a medium bowl, toss the sliced cucumbers with 2 tbsp rice vinegar, 1 tsp sugar, 1/4 tsp salt, and a pinch of red pepper flakes if using. Stir to coat and let stand for at least 10 minutes, tossing once or twice. They will become slightly glossy and release a bit of liquid—perfect for a crisp, tangy bite.

Step 5: Broil the salmon until caramelized

Slide the pan under the broiler and cook 6–8 minutes, rotating the pan halfway if your broiler has hot spots. The glaze should bubble and caramelize with lightly charred edges. Aim for an internal temperature of 120–125°F for medium (very tender), 130–135°F for more done, or 145°F if following USDA guidance. Transfer to a plate and rest 2 minutes.

Step 6: Cook the sesame green beans

While the salmon broils, heat a large skillet over medium-high. Add 2 tsp neutral oil and the green beans; cook 1 minute. Add 2 tbsp water, cover, and steam-sauté until crisp-tender, 4–5 minutes. Uncover and let any liquid evaporate. Off heat, toss with 1 tsp soy sauce, 1 tsp toasted sesame oil, and 2 tsp sesame seeds. Taste and add a pinch of salt if needed.

Step 7: Plate and finish

Drain any excess liquid from the cucumber salad. Plate the salmon with a mound of sesame green beans and a scoop of cucumbers. Spoon any pan drippings over the fish. Garnish with sliced scallions and serve with lemon or lime wedges to brighten the rich glaze.

Pro Tips

• Use white or yellow miso for a balanced, gently salty glaze; red miso can overpower—reduce it by half if substituting.
• Don’t place the pan too close to the broiler element; 6 inches is the sweet spot for caramelization without burning.
• A truly dry surface on the salmon equals better browning—pat dry thoroughly before glazing.
• Watch the last minute under the broiler closely; the honey in the glaze can go from perfect to scorched fast.
• For thicker fillets (1 1/4 inches+), broil toward the higher end of the range and check temp early.

Variations

• Spicy maple: Swap honey for maple syrup and whisk in 1–2 tsp gochujang or a pinch of cayenne for heat.
• Different fish or veg: Try black cod or Arctic char; swap green beans for asparagus or snap peas (adjust cook time).
• Extra-gingery: Double the ginger and add a few strips of zest from a lemon or lime for a zingy finish.

Storage & Make-Ahead

Make the miso-butter glaze up to 5 days ahead; refrigerate in a covered container and bring to room temperature before using. Slice cucumbers up to 4 hours ahead; dress 10–20 minutes before serving to keep them crisp. Leftover salmon and green beans keep 2 days in the refrigerator. Reheat gently at 275°F for 8–12 minutes or in the microwave at 50% power until warm to avoid drying out. The cucumber salad is best fresh but will keep 1 day; drain excess liquid before serving.

Nutrition (per serving)

Approximate: 540 calories; 42 g protein; 33 g fat; 22 g carbohydrates; 4 g fiber; 940 mg sodium. Nutrition will vary based on brands and exact fillet size.