Prepped and Ready
Now that summer’s over, I feel like everyone is back on their scheduled routine. I love a good routine, but things can definitely become repetitive and boring — especially when coming up with dinner ideas. This Baked Miso Butter Salmon has become a favorite dinner of mine because it’s easy to prepare but tastes like a gourmet meal. Salmon, snap peas, and mushrooms are smothered in a delicious miso butter and baked en papillote. Your protein and veggies are already accounted for, making dinner prep that much easier!
Miso Butter
Start by preheating the oven to 350℉. Line a large baking sheet with foil, and set it aside. Cut 2 large rectangular sheets of parchment paper. Fold each of them in half, lengthwise, then cut the corners so they’re rounded out. It should open into an oval shape. Set them aside.
To make the miso butter, add the unsalted butter into a bowl along with the, garlic, white parts of the green onions, dark soy sauce, white miso paste, mirin, sesame oil, and granulated sugar. Mix until combined.
En Papillote
Place the parchment ovals onto the baking sheet. To one parchment oval, add half of the snap peas onto one side of the middle crease. Place half of the Shimeji mushrooms next to the mound of snap peas. They should be centered. Season the snap peas and mushrooms with salt and pepper. Add a dollop of the miso butter onto the snap peas and mushrooms. Season both sides of the salmon filets with salt and pepper. Lay one filet onto the snap peas and mushrooms. Spread a spoonful of the miso butter all over the salmon.
Fold the other half of the oval over the salmon so that the parchment edges meet. Starting at one corner, begin to fold the edges inward over themselves to form pleats going all around the edge. Tuck the final pleat underneath to keep it secure. Repeat this process to assemble the remaining salmon. Bake the salmon in the oven for 20 minutes or until the salmon is fully cooked. Unfold or cut open the parchment cover. Sprinkle the green parts of the green onions on top and enjoy!
A Closed Package
Another reason why I love this Baked Miso Butter Salmon is because it’s almost like a surprise when you lift open the parchment paper to reveal the finished dish. You get hit with the best savory and umami flavors that build up inside the bundle. I love cooking this dish specifically en papillote because the closed package steams the salmon, which helps to keep it most and tender. Additionally, the juices from the salmon cook with the flavors of the miso butter as it melts, creating a delicious sauce inside. This Baked Miso Butter Salmon would be delicious over my Garlic Miso Butter Rice or even plain white rice. Spoon the sauce over the rice and you’ve got a perfect bite! Try this recipe out sometime this week and let me know what you think!
Baked Miso Butter Salmon
Ingredients
- 2 ½ tbsp Unsalted Butter (at room temperature)
- 2 Garlic Cloves (minced)
- 2 Green Onions, sliced (white and green parts separated)
- 1 tsp Dark Soy Sauce
- 1 tbsp White Miso Paste
- ½ tbsp Mirin
- ½ tsp Sesame Oil
- ¼ tsp Granulated Sugar
- ⅔ cup Snap peas
- 1 (150g) package Shimeji Mushrooms
- 2 (7oz) Salmon Filets
Instructions
- Preheat the oven to 350℉. Line a large baking sheet with foil, set aside. Cut 2 large rectangular sheets of parchment paper. Fold each of them in half, lengthwise, then cut the corners so they're rounded out. It should open into an oval shape. Set aside.
- Add the unsalted butter into a bowl along with the, garlic, white parts of the green onions, dark soy sauce, white miso paste, mirin, sesame oil, and granulated sugar. Mix until combined.
- Place the parchment ovals onto the baking sheet. To one parchment oval, add half of the snap peas onto one side of the middle crease. Place half of the shimeji mushrooms next to the mound of snap peas. They should be centered. Season the snap peas and mushrooms with salt and pepper. Add a dollop of the miso butter onto the snap peas and mushrooms. Season both sides of the salmon filets with salt and pepper. Lay one filet onto the snap peas and mushrooms. Spread a spoonful of the miso butter all over the salmon.
- Fold the other half of the oval over the salmon so that the parchment edges meet. Starting at one corner, begin to fold the edges inward over themselves to form pleats going all around the edge. Tuck the final pleat underneath to keep it secure. Repeat this process to assemble the remaining salmon. Bake the salmon in the oven for 20 minutes or until the salmon is fully cooked. Unfold or cut open the parchment cover. Sprinkle the green parts of the green onions on top and enjoy!
