Miso Butter Salmon Pasta (Printer-friendly)

Tender salmon in a creamy miso butter sauce with pasta and fresh bok choy for a satisfying umami-rich dish.

# What You Need:

→ Seafood

01 - 14 oz skinless salmon fillets, cut into bite-sized pieces

→ Pasta

02 - 10 oz linguine or spaghetti

→ Vegetables

03 - 2 heads baby bok choy, chopped
04 - 2 cloves garlic, minced
05 - 2 scallions, sliced (for garnish)

→ Sauce

06 - 4 tbsp unsalted butter
07 - 2 tbsp white miso paste
08 - 2 tbsp soy sauce
09 - 2 tbsp mirin
10 - ⅓ cup heavy cream
11 - 1 tsp sesame oil
12 - ½ tsp freshly ground black pepper

→ Optional Garnishes

13 - 1 tbsp toasted sesame seeds
14 - Lemon wedges

# Steps:

01 - Boil linguine in salted water until al dente according to package directions, reserving half a cup of pasta water. Drain and set aside.
02 - Melt 1 tablespoon butter with sesame oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
03 - Place salmon pieces in skillet and cook gently for 2 to 3 minutes per side until just cooked through. Remove from skillet and set aside.
04 - Add remaining butter to the skillet. Once melted, whisk in miso paste, soy sauce, and mirin until smooth.
05 - Pour in heavy cream and add black pepper, stirring to combine. Add chopped bok choy and cook for 2 to 3 minutes until just wilted.
06 - Return salmon to skillet and gently toss to coat with the miso butter sauce.
07 - Add drained pasta to skillet, tossing everything together. Use reserved pasta water as needed to achieve a silky sauce consistency.
08 - Serve immediately, garnished with sliced scallions, toasted sesame seeds, and lemon wedges if desired.

# Top Tips:

01 -
  • It tastes like you spent hours in the kitchen, but comes together in under 40 minutes on a weeknight.
  • The miso butter sauce creates this impossible depth of flavor that somehow feels both luxurious and effortless.
  • Salmon stays tender and buttery without needing fussy techniques or timing tricks.
02 -
  • Don't let your miso paste boil once it's in the sauce—high heat destroys its subtle flavors, so keep everything at a gentle simmer.
  • Taste as you go, especially when adding pasta water; you want the sauce to coat the pasta lightly, not pool at the bottom of the bowl.
  • The salmon continues cooking even after you remove it, so pull it from the pan while still slightly underdone in the very center.
03 -
  • Reserve more pasta water than you think you need—it's easier to add than to remove, and it brings all the flavors together through the starch.
  • Whisk the miso paste with a little water or cream before adding to the pan to avoid lumps that refuse to dissolve.
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