Soy Sauce & Butter Salmon (Meunière with A Japanese Twist)

Ingredients

• Salmon fillets: Go for ones with bright, clear eyes and firm, springy flesh. Fatty varieties like King or Atlantic salmon work best for meunière as they stay moist during cooking. You can also use other fish fillets such as cod, swordfish, and yellowtail!
• Olive oil: Extra virgin olive oil works best as it has a clean flavor that complements the butter.
• Flour: All-purpose flour creates the ideal light coating.
• Soy sauce:Japanese dark soy sauce (koikuchi shoyu) is recommended.
• Mirin:This sweet rice wineadds subtle sweetness and shine to the sauce. If unavailable, substitute with 1 part sake plus a touch of sugar, or use a dry white wine with a pinch of sugar to mimic mirin’s flavor profile.
• Sugar: Light brown sugar adds subtle caramel notes that enhance the butter-soy sauce combination.
• Butter: Unsalted butter is ideal as it allows you to control the saltiness separately.
• Asparagus:If possible I recommend choosing young or thin asparagus for its fresh delicate flavor and quicker cooking time.
• Mushrooms of your choice: Choose whatever variety is available in your area! Shiitake, shimeji, enoki, button, or cremini… possibilities are endless!
• Garnishes: Fresh lemon and ground black pepper.

Instructions

1. How I Developed This Recipe
2. Key Ingredients & Substitution Ideas
3. Visual Walkthrough & Tips
4. Essential Tips & Tricks
5. Storage Guide
6. Serving Suggestions
7. More Salmon Recipes
8. Printable Recipe