Miso Butter Salmon Pasta (Printer View)

Tender salmon and pasta combined with a creamy miso butter sauce and crisp bok choy.

# 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

# Method Steps:

01 - Boil linguine in salted water until al dente. Reserve ½ cup of pasta water, then drain and set aside.
02 - Heat 1 tbsp butter and sesame oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
03 - Add salmon pieces to skillet, cooking gently for 2 to 3 minutes per side until just cooked through. Remove and set aside.
04 - Add remaining butter to skillet. Once melted, whisk in miso paste, soy sauce, and mirin until smooth.
05 - Stir in heavy cream and black pepper. Add chopped bok choy and cook for 2 to 3 minutes until wilted.
06 - Return salmon to skillet and gently toss to coat with sauce.
07 - Add drained pasta to skillet. Toss together, adding reserved pasta water as needed for a creamy consistency.
08 - Plate immediately and garnish with sliced scallions, toasted sesame seeds, and lemon wedges if desired.

# Expert Advice:

01 -
  • The miso butter sauce is rich and deeply savory, making you feel like you're eating something restaurant-quality in 35 minutes.
  • Salmon cooks so quickly that the fish stays tender and flakes beautifully instead of turning rubbery.
  • It's flexible enough to swap vegetables or adjust cream levels depending on what's in your pantry.
02 -
  • If you add pasta water too quickly, the sauce breaks and looks greasy; add it in small amounts and stir gently instead.
  • Miso paste has a lower heat tolerance than regular butter, so keep the temperature at medium or medium-low or it can taste slightly bitter.
  • Don't skip reserving pasta water—that starch is what makes the sauce silky and helps it cling to the noodles instead of sliding off.
03 -
  • Toasted sesame seeds aren't optional if you have them—they add a textural contrast and reinforce the Japanese flavors without extra effort.
  • A crisp white wine like Sauvignon Blanc genuinely pairs well here because the acidity cuts the cream and echoes the lemon; it's not just a pairing suggestion, it changes the experience.
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