Roasted Salmon with Miso Chive Butter

Take salmon (or just about anything else you can dream up) to tasty new heights- with nothing more than a dollop of miraculous miso chive butter. 

This post was sponsored by Alaska Seafood as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own. 

Roasted Salmon with Miso Chive Butter

Let’s talk about compound butter for a hot second, because compound it’s one of the secret weapons I keep in my chef’s arsenal and if you don’t know about it yet, I think you should. It’s basically butter on crack, with other ingredients mixed in- herbs, lemon zest, garlic…you get the idea.

I have lots of compound butter recipes in my back pocket, but miso chive butter in particular is a special one I’ve been keeping close to my heart for years. It’s one of those magical, miraculous condiments that punches up pretty much anything: steak, veggies (dip fresh radishes in it and thank me profusely later), and seafood- especially salmon.

Roasted Salmon with Miso Chive Butter

I’m delighted to partner with Alaska Seafood to bring you this recipe because it’s one of those client favorites I’ve been making for as long as I remember- this was a regular offering on a meal delivery service I ran for many years, and now that I’m finally making this recipe public I can also take a moment to talk a little bit about quality, sustainable seafood.


miso chive butter

As some of you know I don’t consume a large amount of animal products in general. I certainly wouldn’t call myself vegan by any means….I hate to put labels on such things. Call me a flex-atarian if you must. While many of the recipes you see here are increasingly plant-based, I still do partake in the occasional omnivorous meal, and I prepare them for my clients all the time.

Roasted Salmon with Miso Chive Butter

For my own conscience and for the good of the planet, when I do purchase any animal products, my philosophy is all-natural, organic whenever possible, sustainable, and of the highest quality, so wild caught Alaska salmon is an obvious choice. You can find Alaska salmon fresh or frozen all year long, but with Alaska salmon season recently kicking off, I thought what better time than now to finally share one of my all-time favorite ways to prepare salmon.

Roasted Salmon with Miso Chive Butter

Making the miso chive butter couldn’t be easier- just make sure your butter is at room temperature so the mixing process goes smoothly. Then roast your salmon in the oven and spoon some of that magical miso chive butter on top when it’s still warm, so it begins to melt. When it comes to roasting salmon my fool proof formula for a thicker cut of salmon (around 3 inches) is 400 degrees for 8-10 minutes. If your filet is any thinner than that or has a firmer texture (such as with wild Alaska salmon), you’re better off lowering the temperature to 375 degrees and cutting the cooking time to around 6-8 minutes, depending on your desired doneness. The key is to keep an eye on it towards the end of the cooking time to ensure that it doesn’t overcook and dry out.

Roasted Salmon with Miso Chive Butter

In the spring and summer I love serving this dish over steamed seasonal vegetables so that the miso chive  butter melts over them. In the fall and winter I my go-to pairing is this warm kale and delicata squash salad. If you make this recipe I’d love to know how it turns out- and don’t forget to #AskForAlaska at the seafood counter!

Roasted Salmon with Miso Chive Butter

Roasted Salmon with Miso Chive Butter

Take salmon (or just about anything else you can dream up) to tasty new heights- with nothing more than a dollop of miraculous miso chive butter. 

Course Main Course
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Author Denisse


  • 1 stick unsalted butter room temperature
  • 2 tablespoons miso paste room temperature
  • 1 clove garlic grated
  • 1 tablespoon fresh chives minced
  • Salt and freshly ground pepper
  • 2 4-6 ounce wild Alaska salmon filets


  1. Preheat oven to 375 degrees. Bring salmon to room temperature and remove skin if desired.

  2. In a small bowl, combine butter, miso paste and garlic. Mix well until fully combined. Stir in chives and season with salt and pepper. Set aside.
  3. Place salmon filets on a foil or parchment lined baking sheet. Season with salt and pepper and roast for 6-8 minutes or until desired doneness is reached. Remove from oven, transfer to plates and immediately top with a pat of miso chive butter, so that it begins to melt from the warmth of the salmon.


Subscribe to Le Petit Eats


    1. Denisse Post author

      Thanks! The miso chive butter is SO good on everything, you can make a batch and keep it on hand to flavor all kinds of weeknight dinners!

  1. Ariel Sahar

    “Flex-atarian” I love that. I try to not eat a lot of animal products too, and salmon is my favorite! Totally going to try this recipe. It looks sooooo good.

  2. Kuleigh

    We’ve been preparing salmon at least once a week in our house and I’m always looking for new ways to add flavor. Great recipe! Can’t wait to add this one to the mix.

  3. Ashley

    Yum!! This looks so delicious! My husband and I make so much salmon during the summer! I can’t wait to try this recipe out!

  4. Jeni

    I am a HUGE fan of compound butter. My husband and I make Yotam Ottolenghi’s Chili Lime Butter every summer and put it on all the veggies! Seriously – grilled corn on the cob with Chili Lime Butter is HEAVEN. Miso Chive Butter though – especially on salmon – heart emoji! Must. Try.


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.