Miso Butter Salmon Udon
Miso butter salmon udon combines flaky salmon, chewy noodles, savory miso, butter, and soy sauce for an easy 30-minute stovetop dinner.
Prep: 10 min · Cook: 20 min · Yield: 4 · Method: Stovetop
Ingredients
- 1 lb salmon fillets
- 12 oz fresh or frozen udon noodles
- 2 tbsp white miso
- 2 tbsp unsalted butter
- 1 tbsp soy sauce
- 2 scallions
- 1 tbsp neutral cooking oil
- 2 cloves garlic
- 0.5 cup water
- 1 tsp rice vinegar
Cooking instructions
- Pat the salmon dry and season lightly with salt and pepper. Slice the scallions, keeping the white and green parts separate, and mince the garlic. (about 5 min)
- Heat the oil in a large skillet over medium heat. Place the salmon skin-side down, if applicable, and cook for 4 to 5 minutes. Flip and cook until the thickest part reaches 145°F, about 3 to 5 minutes more. Transfer the salmon to a plate. (about 10 min) — Medium heat
- Bring a large pot of water to a boil. Cook the udon according to the package directions until tender, then drain. (about 5 min) — Boiling
- Melt the butter in the skillet over medium-low heat. Add the garlic and scallion whites; cook for 30 seconds. Stir in the miso, soy sauce, rice vinegar, and water until smooth and gently bubbling. (about 2 min) — Medium-low heat
- Add the hot udon to the skillet and toss for 1 to 2 minutes until evenly coated and glossy. Divide among bowls, top with the salmon, and scatter with the scallion greens. (about 2 min) — Medium-low heat