Miso Butter Salmon Pasta (Printable Version)

Creamy miso butter sauce coats salmon, pasta, and tender bok choy for a rich, umami meal.

# What You’ll 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

# Step-by-Step Guide:

01 - Boil pasta in salted water according to package directions until al dente. Reserve ½ cup pasta water, then drain and set aside.
02 - Melt 1 tablespoon butter with sesame oil in a large skillet over medium heat. Add minced garlic and sauté about 1 minute until fragrant.
03 - Add salmon pieces to the skillet and cook gently 2–3 minutes per side until just cooked through. Remove and set aside.
04 - In the same skillet, add remaining butter. Once melted, whisk in miso paste, soy sauce, and mirin until smooth.
05 - Pour in heavy cream and black pepper. Stir and add chopped bok choy. Cook 2–3 minutes until bok choy wilts slightly.
06 - Return salmon to skillet and gently toss to coat with the sauce.
07 - Add drained pasta to skillet. Toss everything together, adding reserved pasta water gradually to achieve a silky sauce consistency.
08 - Plate immediately and garnish with sliced scallions, toasted sesame seeds, and lemon wedges if desired.

# Expert Tips:

01 -
  • That creamy, savory sauce coats every strand of pasta and piece of salmon with an umami punch that feels indulgent without being heavy.
  • It comes together faster than you'd expect for something this elegant, which means it works perfectly for weeknight dinners when you want to feel like you've cooked something special.
  • The briny kick of miso and soy plays beautifully against the sweetness of mirin, creating layers of flavor that taste Japanese-Italian in the best possible way.
02 -
  • Don't overcook the salmon before it goes into the sauce, because it will keep cooking in that creamy environment and you can accidentally end up with something dry and disappointing.
  • The miso paste needs to be whisked in properly or you'll end up with little clumps that won't dissolve, so take an extra thirty seconds to make sure it's completely smooth.
  • The reserved pasta water is not optional, it's the thing that transforms a thick sauce into something that feels restaurant-quality and clings beautifully to every bite.
03 -
  • Keep the heat at medium so nothing burns or breaks, which is especially important for the cream and miso combination that can become bitter or grainy if things get too hot.
  • Taste as you go and adjust the seasonings with a little more miso for depth or a squeeze of fresh lemon for brightness, because every salmon and cream will be slightly different in how they play with the sauce.
Return