Miso-Butter Salmon with Crispy Garlic Noodles
Ingredients
- 4 fillets (6 ounces each)salmon fillets (skin-on)
- 8 ouncesegg noodles
- 4 tablespoonsbutter
- 6 clovesgarlic
- 2 tablespoonsmiso paste (white or red)
- 1 tablespoonsoy sauce
- 2 tablespoonssake or dry white wine
- 3 stalksscallion
- 1 tablespoonsesame seeds
- ½ teaspoonkosher salt
- ¼ teaspoonblack pepper
- 2 tablespoonsneutral oil
Prep
- 01
Mince 6 cloves garlic.
- 02
Slice 3 scallions on the bias.
Method
- 01
Bring a large pot of salted water to a boil. Cook egg noodles according to package directions until al dente; drain and set aside.
- 02
While water boils, pat salmon fillets dry with paper towels and season both sides with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
- 03
Heat 2 tablespoons neutral oil in a large skillet over medium-high heat. Once shimmering, place salmon skin-side up and cook for 4 minutes until the skin is crispy.
- 04
Flip salmon skin-side down, reduce heat to medium, and cook for 3 to 4 minutes more until opaque throughout. Transfer to a plate.
- 05
In the same skillet, melt 4 tablespoons butter over medium heat. Add minced garlic and cook for 1 minute until fragrant and golden.
- 06
Whisk in miso paste, soy sauce, and sake, stirring until smooth. Add cooked noodles and toss gently to coat. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
- 07
Divide noodles among four bowls and top each with a salmon fillet. Garnish with sliced scallion and sesame seeds.
Spice Tips
For umami depth, add a pinch of white pepper instead of black. A small squeeze of fresh lemon juice brightens the miso butter. If you like heat, stir in 1/4 teaspoon red pepper flakes into the miso butter, or top each bowl with a few chili flakes and a drizzle of chili oil.
Make-ahead: You can cook the salmon and noodles up to 2 hours ahead, then quickly reheat the noodles and warm the salmon gently in a 300°F oven for 5 minutes. For a lighter version, use half the butter and add a splash of noodle cooking water to loosen the sauce.