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Miso Butter Salmon over Corn Puree next to asparagus on a light grey plate with a vibrant blue background.

Miso Butter Salmon with Corn Puree

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5 from 3 reviews


Miso Butter Salmon with corn puree is a simple yet sophisticated dish, that comes together with little effort. 




  • 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


  1. Heat oven: Preheat oven to 425°F. Line a sheet tray with parchment.
  2. 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.
  3. 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.
  4. 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. 
  5. 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. 
  6. 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.                      


  • 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


  • 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