• Miwa



Do you have miso paste lying in your fridge?? When is the last time you used?? Salmon, miso, and butter are meant to be together!! They are savory, comforting and delicious!! I often make this miso butter salmon on the weekday dinner since I can just whip up in 15mins!

Miso butter salmon is called <chanchan yaki/ ちゃんちゃん焼き> in Japanese originated in Hokkaido area in Japan.

You can serve with some rice or bread!

I hope you will enjoy it!!

<MISO BUTTER SALMON/ 鮭のちゃんちゃん焼き>

<Yield> 4 servings

<Prep time>3mins

<Cook time> 15 mins


4 slices of salmon

1 onion

1 potato

½ shimeji mushroom

⅓ of cabbage


3 tbsp of yellow miso without MSG

2 tbsp of mirin without MSG

2 tbsp of soy sauce

2 tbsp of sugar

1 tbsp of butter

<Optional toppings>

black pepper

spring onion


1:Peel the skin of potato and cut into big bite size pieces. Microwave them for 2-5mins depending on how many and how big your potato are. This prep will help all the ingredients to be cooked evenly in the pan and also faster to cook.

2:Cut the onion into wedges. Roughly chop the cabbage. Trim off the stem of shimeji mushroom and shred them by hand. Mix miso, mirin, soy sauce, and sugar.

3:Heat the oil in the pan, place the salmon and season with the salt and pepper on one side. Make sure to skin side down. When one side is lightly browned, flip the salmon and season with salt and pepper on another side. Place potato and onion next to salmon. Try to fill up all space on the pan. Let the potato absorb all the flavor from salmon. Cook it for 2mins.

4: Pile cabbage and mushroom on top. Drizzle the mixed seasonings and put the lid on. Steam it for 10mins with small heat. Open the lid and add butter as a finishing touch. The butter will melt eventually.

Transfer onto the plate and sprinkle some spring onion and black pepper.

<Miwa's Tip>


-I used spring vegetables for today but you can use carrot, broccoli, eggplant, anything in season will work for this recipe. Throw whatever vegetable you stock in your fridge.


-I don’t recommend the red miso for this recipe since I find the flavor is too strong for fish.

-For potato, I recommend to use the one which can hold the shape after cooked for long.

-On the video I’m cooking with half portion of my original recipe.

<Storage time>

Store it in a air-tight container in the fridge for 2 days.

If you want to know more about Japanese condiments.

Please watch the link below!

#Japanesefood #Japanesefoodrecipe #Japanesefoodculture #salmon #easyrecipes #misorecipe #dinnerideas #fish #miwasjapanesecookingclass