Miso Butter Salmon (Chan Chan Yaki) Recipe

Introduction

Miso Butter Salmon, also known as Chan Chan Yaki, is a flavorful Japanese-inspired dish that combines tender salmon with a rich miso butter sauce and fresh vegetables. This quick and easy recipe makes a comforting meal perfect for any day of the week.

Ingredients

• 2 tablespoons vegan butter (such as Miyoko’s brand)
• 1 pound Atlantic salmon
• 1 medium onion, sliced
• 1 large carrot, julienned
• 1 pack shimeji mushrooms, base of cluster cut off
• 6 ounces green cabbage, chopped
• For miso sauce:
  • 4 tablespoons miso paste
  • 4 tablespoons sake or cooking wine (dry white wine)
  • 2 tablespoons mirin
  • 1 tablespoon sugar
• Optional toppings:
  • Chopped scallion
  • Toasted white sesame seeds

Instructions

1. Step 1: Combine miso paste, sake (or dry white wine), mirin, and sugar in a small bowl. Stir well and set the miso sauce aside.
2. Step 2: Heat the vegan butter in a pan over medium heat. Place the salmon in the pan skin side up and cook for about one minute or until slightly browned.
3. Step 3: Gently flip the salmon and cook the other side for another minute. The salmon does not need to be fully cooked at this stage. Transfer the salmon to a plate and set it aside.
4. Step 4: In the same pan with the remaining butter, add the sliced onion and julienned carrot. Cook for 2 minutes or until they become slightly tender.
5. Step 5: Add the shimeji mushrooms and chopped cabbage to the pan and mix gently with the other vegetables.
6. Step 6: Place the salmon back on top of the vegetables, skin side down. Drizzle the prepared miso sauce evenly over the salmon.
7. Step 7: Cover the pan with a lid and steam for 4 to 5 minutes, or until the salmon is fully cooked through.
8. Step 8: Break the salmon into pieces and serve it together with the cooked vegetables. Optionally, sprinkle with chopped scallions and toasted white sesame seeds for added flavor.

Tips & Variations

• Use fresh Atlantic salmon for the best flavor and texture, but other firm salmon varieties work well too.
• To make this dish gluten-free, ensure your miso paste and mirin are certified gluten-free.
• For a richer taste, finish with a small drizzle of toasted sesame oil before serving.
• You can substitute the shimeji mushrooms with shiitake or button mushrooms if preferred.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a covered pan over low heat to keep the salmon moist. Avoid microwaving to prevent the fish from drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of vegan butter?

Yes, regular butter can be used if you do not require a vegan option. It will add a rich flavor to the dish.

Is it necessary to steam the salmon after searing?

Steaming the salmon with the miso sauce and vegetables ensures the fish cooks through gently while absorbing the flavors. Skipping this step may result in unevenly cooked salmon.

Miso Butter Salmon (Chan Chan Yaki) Recipe

Pin Recipe

Print Recipe

★★★★★

5 from 67 reviews

Miso Butter Salmon, also known as Chan Chan Yaki, is a flavorful Japanese-inspired dish featuring tender salmon cooked with a rich miso butter sauce and a medley of sautéed vegetables. The salmon is gently seared and then steamed with miso sauce, resulting in a savory, umami-packed meal that’s both comforting and nutritious.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Japanese
• Diet: Vegan

Ingredients

Scale 1x2x3x

For the Salmon and Vegetables

• 2 tablespoons vegan butter (e.g., Miyoko’s brand)
• 1 pound Atlantic salmon
• 1 medium onion, sliced
• 1 large carrot, julienned
• 1 pack shimeji mushrooms, base of the cluster cut off
• 6 ounces green cabbage, chopped

For the Miso Sauce

• 4 tablespoons miso paste
• 4 tablespoons sake or cooking wine (dry white wine)
• 2 tablespoons mirin
• 1 tablespoon sugar

Optional Toppings

• Chopped scallion
• Toasted white sesame seeds

Instructions

1. Prepare Miso Sauce: In a small bowl, combine the miso paste, sake or dry white wine, mirin, and sugar. Mix well until the sugar is dissolved and the sauce is smooth. Set aside.
2. Sear Salmon: Heat the vegan butter in a pan over medium heat. Place the salmon with the skin side up and cook for about one minute until slightly browned. Gently flip and cook the other side for another minute. The salmon need not be fully cooked at this stage. Remove the salmon and set aside on a plate.
3. Sauté Vegetables: Using the same pan with remaining butter, add sliced onion and julienned carrot. Cook for about 2 minutes until they begin to soften. Add the shimeji mushrooms and chopped cabbage and stir to combine with the other vegetables.
4. Steam with Miso Sauce: Place the seared salmon on top of the vegetables with the skin side down. Drizzle the prepared miso sauce evenly over the salmon and vegetables. Cover the pan with a lid and steam for 4 to 5 minutes until the salmon is cooked through and the vegetables are tender.
5. Serve: Break the cooked salmon into pieces and serve together with the vegetables. Optionally, sprinkle with chopped scallions and toasted white sesame seeds for added flavor and texture.

Notes

• Nutrition information does not include any accompanying rice or side dishes.
• Handle the salmon gently to avoid breaking the fillet during searing and steaming.
• Use a non-stick pan with a lid for optimal steaming results.
• Adjust sweetness in miso sauce to taste by varying sugar amount.
• Shimeji mushrooms can be substituted with other varieties like enoki or oyster mushrooms if unavailable.

Keywords: Miso Butter Salmon, Chan Chan Yaki, Japanese salmon recipe, miso sauce, steamed salmon, vegan butter salmon, healthy salmon dish