Miso Butter Salmon with Corn Puree is a simple yet sophisticated dish, that comes together with little effort. The salmon and corn can also be made separately and paired with a variety of other recipes.
Why You Should Make This Salmon
Savory miso paste and butter compliment the salmon and sweet corn so well in this recipe. The salmon preparation itself is incredibly simple and takes less than 5 minutes of prep time.
The corn puree also comes together fairly quickly and has a great balance of flavors between the sweet corn and onions, umami from the miso paste, and creaminess and tang from the yogurt.
Ingredient Notes
Miso paste- Miso paste is a salty, fermented soy bean paste. There are several different varieties available. I prefer white or yellow miso for this recipe. White miso is made with a higher percentage of rice, while yellow miso is made from barley and less rice. Miso paste is quite salty, so be cautious of how much salt you use on the salmon and corn.
Salmon- Any type of salmon will due. Aim for whatever is fresh and meets your budget needs.
Corn- Use fresh corn if it's available, otherwise, frozen corn works great too.
Onion- I just happened to use a cippolini onion, but you can use a shallot, or any type of white or yellow onion.
Butter- Opt for unsalted butter to control the sodium level in this recipe.
Recipe Steps
For the salmon, simply rub the top of the fillets with a combo of softened butter and miso paste. Bake in a 425F oven for about 10-15 minutes or to desired doneness.
To make the corn puree, start off my sautéing some onions. Next add the fresh or frozen corn. Stir in the miso paste and season with salt, if needed. After the corn is cooked, transfer the mixture to a blender and puree it with some yogurt. Strain it through a fine mesh sieve for a smoother consistency.
Serve this with your favorite green vegetable for a well-rounded meal. You could even skip the corn and opt for steamed rice instead.
Recipe Tips and FAQs
- If you're concerned about the amount of salt in the miso paste, look for a low sodium version.
- Try this corn puree with other types of seafood such as scallops or shrimp.
- For a simpler meal, pair the baked miso butter salmon with rice and your favorite steamed vegetable.
- If you don't have time to soften the butter at room temperature, soften it in the microwave on a low power for a few seconds at a time, making sure it doesn't melt.
Miso butter is simply a combination of miso (fermented soy bean paste) and unsalted butter. This rich, savory condiment pairs well with a variety of proteins, such as salmon, and a number of vegetables.
Miso has a long shelf life due to the salt content. It will stay good in the refrigerator for at least one year.
Related Recipes
- Seared Salmon and Pea Puree with Yogurt and Mint
- Seared Scallops with Fresh Corn Polenta and Tomatoes
- Mussels in Saffron Tomato Broth
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Miso Butter Salmon with Corn Puree
- Total Time: 1 hour
- Yield: 4 servings 1x
Description
Miso Butter Salmon with corn puree is a simple yet sophisticated dish, that comes together with little effort.
Ingredients
Salmon:
- 4, 6 to 8 ounce center-cut salmon fillets, skin removed (can also remove after cooking)
- 2 tablespoons yellow or white miso paste
- 4 tablespoons butter, softened at room temperature
- Olive oil, as needed
- Kosher salt and freshly cracked black pepper
Corn puree:
- 4 ears corn, shucked, kernels sliced off cob (or 2 cups frozen corn)
- 1 medium shallot or cippolini onion, finely chopped (or half of a small yellow or white onion)
- 2 tablespoons butter, divided
- 1 tablespoon yellow or white miso paste
- 3 tablespoons plain, full fat Greek yogurt
- Kosher salt
- Fresh herbs, for garnish, such as tarragon, dill and parsley
Instructions
- Heat oven: Preheat oven to 425°F. Line a sheet tray with parchment.
- Cook onion: While oven preheats, heat a medium-sized nonstick pan over medium heat. Melt one tablespoon of butter in pan. Add onion. Season with salt. Sauté for 5-8 minutes or until translucent.
- Bake salmon: While onion cooks, pat salmon dry. Coat lightly in olive oil. Season lightly with salt and pepper. If skin is attached, place salmon on sheet tray skin side down. Whisk together softened butter and miso paste. Spread butter mixture on top of salmon fillets. Bake in preheated oven for 10-15 minutes or until desired doneness.
- Cook corn: While salmon bakes, add remaining tablespoon of butter, corn and miso to pan with the onion. Sauté for about 3-5 minutes or until tender with a slight bite. Remove ½ cup of corn mixture from pan and reserve for plating (keep warm). Cook remaining corn mixture for an additional 2-3 minutes. If using frozen corn, cook until just defrosted.
- Puree: Transfer corn mixture to a food processor or blender. Add yogurt. Process until smooth. Season with additional salt, if needed. Strain through a fine mesh sieve for a smoother result, if desired.
- Serve: Spoon corn puree on serving plates. Top with salmon. Top with whole corn and mixed herbs. Serve with steamed asparagus or desired vegetable. Enjoy.
Notes
- If you're concerned about the amount of salt in the miso paste, look for a low sodium version.
- Try this corn puree with other types of seafood such as scallops or shrimp.
- For a simpler meal, pair the baked miso butter salmon with rice and your favorite steamed vegetable.
- If you don't have time to soften the butter at room temperature, soften it in the microwave on a low power for a few seconds at a time, making sure it doesn't melt.
- If corn puree or whole corn gets cold before serving, reheat over medium-low to medium heat.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Roast, saute
- Cuisine: New American, Asian
Nutrition
- Serving Size: 1 salmon fillet with corn
- Calories: 480
- Sugar: 6g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 43g
- Cholesterol: 134mg
Nancy Russo says
Miso and salmon such a good combination!
Paul Russo says
Great way to make salmon
romain says
So good. Love how the corn puree works with the fish!
sabrinarusso136@gmail.com says
Thanks, Romain!