Chan Chan Yaki (Miso Butter Salmon)

Published July 18, 2024

Recipe Overview

A comforting Japanese-inspired dish featuring tender miso butter-glazed salmon, cooked atop a vibrant medley of sautéed vegetables, finished with fresh scallions and served alongside steamed rice.

• Prep Time: 5 minutes

• Cook Time: 30 minutes

• Total Time: 35 minutes

• Servings: 2–3

Ingredients

Protein

• 1 (1¼-pound/567g) skin-on salmon fillet (pat dry with paper towels)

Vegetables

• ½ small head green cabbage (trimmed, cored, chopped into 2-inch pieces; ~6 cups)

• 2 large carrots (peeled, cut diagonally into ½-inch coins; ~2 cups)

• 1 medium yellow onion (halved, sliced into ½-inch half-moons; ~1½ cups)

• 3½ ounces enoki mushrooms (optional, trimmed root ends and separated into clusters)

Miso Butter Base

• ⅓ cup shiro (white) or tanshoku (yellow) miso paste

• 3 tablespoons unsalted butter, softened to room temperature

• 3–4 teaspoons granulated sugar

Seasonings & Liquid

• 1 tablespoon neutral oil (e.g., canola, avocado)

• Salt and freshly ground black pepper (to taste)

• ⅓ cup dry (junmai) sake

Garnish

• 2 scallions, thinly sliced

Serving

• Steamed rice

Preparation Instructions

Step 1: Prep Vegetables

Wash all vegetables thoroughly. Trim carrot roots, then slice diagonally into ½-inch coins (~2 cups). Core the cabbage, then chop into 2-inch pieces (~6 cups). Halve the onion and slice into ½-inch half-moons (~1½ cups). If using enoki mushrooms, trim tough root ends and separate into large clusters. Set aside.

Step 2: Prepare Miso Butter

In a small bowl, combine miso paste, softened butter, and sugar. Stir vigorously until smooth and homogenous (no lumps). Note: Miso butter can be made up to 3 days ahead, stored in an airtight container in the refrigerator, and brought to room temperature before use. Set aside 2 tablespoons of this mixture for the vegetables.

Step 3: Prep Salmon

Remove the salmon from the refrigerator 15–20 minutes before cooking to bring it to room temperature. Pat the fillet dry with paper towels. Place the salmon, skin side down, on a clean plate. Spread the miso butter evenly over the top surface, leaving a ½-inch border to prevent excess from dripping.

Step 4: Sauté Vegetables

Heat a large, deep skillet with a tight-fitting lid over medium-high heat for 1–2 minutes. Add the neutral oil and allow it to shimmer. Add the chopped cabbage, carrot coins, onion, and enoki mushrooms (if using). Season lightly with salt and pepper (go easy on salt, as miso butter is salty) and cook, stirring frequently, until vegetables begin to wilt but remain crisp (5–8 minutes).

Step 5: Cook the Dish

Gently flatten the vegetables into a single layer. Place the salmon fillet on top of the vegetables, miso butter side up (skin now faces upward). Dot the reserved miso butter over the vegetables and pour the sake evenly over the mixture. Cover the skillet, reduce heat to medium, and simmer until the salmon is flaky and just cooked through (7–10 minutes). Adjust time based on fillet thickness (e.g., 7 minutes for 1-inch-thick fillets, 10 minutes for 1.5-inch).

Step 6: Finish & Serve

Remove the lid and stir the vegetables around the salmon to coat with melted miso butter. Scatter the thinly sliced scallions over the top. Serve immediately with steamed rice.

User Tips & Variations

• Skinless Alternative: For easier handling, use skinless salmon. Cut into 1-inch cubes, pat dry, coat with miso butter, and place atop the vegetables (skip the skin step).

• Alcohol-Free Option: Replace sake with ⅓ cup rice wine vinegar mixed with water (use 1 tablespoon vinegar + 2 tablespoons water) for a tangy broth.

• Vegetable Shortcuts: Use pre-shredded cabbage/carrot mix; reduce cooking time to 1–2 minutes.

• Crispy Skin: Sear the salmon skin side down in a separate pan for 3 minutes (until crispy), then place on vegetables and adjust cooking time by 3–5 minutes.

• Kid-Friendly: Children often find carrots more palatable when cooked in this dish; omit sugar and use mirin for a sweeter, kid-approved twist.

Nutrition & Notes

The dish balances protein, fiber, and umami-rich flavors, ideal for a nourishing meal. Adjust salt to taste, and ensure the salmon is cooked to an internal temperature of 145°F (63°C) for safety and tenderness.

Enjoy this flavorful, comforting meal! 🍣🍚