skillet miso brown butter salmon
Hear ye! Get acquainted with the simplest Skillet Miso Brown Butter Salmon, the solution to weeknight dinner conundrums. Just a few pantry-staple ingredients and one skillet are all that’s necessary for a delicious and filling meal. Trust me, ya’ll: roasted apples are the fly’s thighs.
Fun story, which probably isn’t fun to anyone but me. This dinner I whipped up the same night I baked my Slice n’ Bake Brown Butter Candied Pecan Cookies. I’d really never experimented with brown butter before that occasion, and suddenly I was an addict. Brown butter is a level above normal butter, which is fantastic on its own: nuttier, roastier, a more vivid tastebud experience. Spiced up with rosemary and basted over juicy salmon filets? Well, just think of it as space travel for your mouth.
Salmon is one of the few reasons I haven’t gone full vegetarian (eggs are the other big caveat). The bevy of fatty acids and high protein are pivotal for my training intensity, and while I recognize the reasonability of thriving on a plant-based lifestyle, it hasn’t quite shimmied its way into my preferences. Do I count it out entirely? Nope, definitely not! I also justify fish for myself because I would not object to catching my own and preparing it if that were a necessary venture. I am not saying anyone needs to eat like me or think like me, but that is my rationale for my dietary habits.
The method of this dish is straightforward. Sizzle the butter for a few minutes until golden, then swirl some miso and maple syrup into the pan to fuse with the butter. After a quick deglaze, toss apples, rosemary, and salmon filets into the pan, give the fish a good sear, then pop into the oven to finish. The only step left in its journey is the road to your plate.
Are you a seafood and fish fanatic? If you try this recipe out, leave a comment and let me know how it went! As always, I’m floating about Instagram if you’d like to say hi or show me what you’ve made!
Ingredients
- 4 4-6 oz salmon filets, patted dry
- kosher salt and pepper
- 4 tbsp butter
- 2 tbsp yellow miso
- 2 tbsp maple syrup
- 1/3 cup vegetable stock or water
- 1 apple, cored and sliced into 8 wedges
- 3-4 sprigs fresh rosemary
Instructions
- Preheat oven to 425 degrees. In a cast iron or otherwise oven-safe skillet, heat butter over medium and cook 4-5 minutes until nutty-smelling and golden in color. Swirl miso into butter until mostly dissolved, then add maple syrup and stir until incorporated. Pour in broth or water and scrape bottom of the pan with a wooden spoon to deglaze.
- Add salmon filets skin-side down (if there is skin),rosemary sprigs, and apple slices. Cook 3-4 minutes. Flip only the apples, then place skillet in the oven and bake 10-12 minutes until salmon reaches desired tenderness. Plate filets with mashed potatoes or rice and your choice of vegetable.
