Miso Butter Salmon Pasta (Print View)

Creamy miso butter sauce coats salmon and pasta, complemented by crisp bok choy and savory seasonings.

# Components:

→ 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

# Directions:

01 - Boil linguine or spaghetti in salted water according to package directions until al dente. Reserve ½ cup pasta water, drain pasta, and set aside.
02 - Melt 1 tablespoon butter with sesame oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
03 - Add salmon pieces to the skillet and cook gently for 2 to 3 minutes per side until just cooked through. Remove and set aside.
04 - In the same skillet, melt remaining butter. Whisk in white miso paste, soy sauce, and mirin until smooth.
05 - Stir in heavy cream and black pepper. Add chopped baby bok choy and cook for 2 to 3 minutes until wilted.
06 - Return salmon to the skillet and gently toss to coat with sauce.
07 - Add drained pasta to the skillet and toss with salmon and sauce, adding reserved pasta water as needed to achieve a smooth 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 ridiculously silky and rich, yet somehow feels lighter than cream-heavy pasta dishes have any right to be.
  • Salmon cooks in minutes while the pasta bubbles away, making this genuinely achievable on a weeknight without shortcuts.
  • That umami depth from the miso and soy makes people ask for the recipe before they even finish their first bite.
02 -
  • Don't let the miso paste sit dry in the pan waiting for liquid—it'll scorch and taste bitter; always whisk it into the melted butter or a little liquid first.
  • Pasta water is your secret weapon; that starch is what transforms cream and miso into a silky sauce that clings to the noodles instead of separating.
  • Bok choy releases liquid as it cooks, so add it after the cream is in place or you'll end up with a watery sauce.
03 -
  • Reserve your pasta water before draining; cold water won't emulsify properly into the sauce, so make sure it's still steaming when you add it.
  • Taste the sauce before adding the pasta—if it needs more punch, a half-teaspoon of additional miso paste or soy sauce dissolves in seconds and prevents a bland result.
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