Miso Butter Salmon

This salmon dish is one of our family go-to’s because it’s easy and delicious. The recipe comes from “Run Fast. Cook Fast. Eat Slow.“, a cookbook I’ll be referencing a lot this fall while I train for a half-marathon (I’m trying to avoid getting hangry by having lots of filling snacks in the house to help me stabilize between meals). We paired the salmon with Japanese rice, roasted veggies, and a delicious Stir-Fried Spicy Asparagus.

Miso Butter Salmon

We've adapted the recipe from "Run Fast. Cook Fast. Eat Slow." by removing the honey from the Miso Butter, and using vegan butter to accommodate my dairy allergy. We've used both salmon and arctic char fillets – if salmon is on sale, we go with that, but otherwise arctic char is just as healthy and delicious!
Prep Time5 mins
Cook Time15 mins
Course: Main Course
Cuisine: Seafood
Keyword: dairy-free, gluten-free, miso, salmon, sugar-free, wheat-free, Whole Life Challenge
Servings: 4
Calories: 195kcal


  • 1 lb salmon fillet
  • 1/4 tsp Kosher salt
  • 2 tbsp vegan butter
  • 1 tbsp miso paste gluten-free


  • Prepare the miso butter: with your butter at room temperature, stir it together with the miso paste until combined.
  • Preheat the oven to 425 degrees F and line a baking sheet with aluminum foil.
  • Place the salmon skin-side down on the prepared baking sheet and sprinkle with salt. Smear the miso butter on top of the fillet carefully.
  • Bake in the center of your oven until the fish is opaque in the center; this can take 10 to 16 minutes depending on the thickness of your fillet.
  • Serve with rice and veggies of your choice. Enjoy!


Like so many of the asian-inspired meals we prepare, we recommend sprinkling sesame seeds over the fish to complete this dish.
If you can’t find gluten-free miso at your local grocer, visit an Asian specialty grocer or order online.

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