One bite of this healthy stir-fry recipe and you'll start thinking about what else you can stir miso butter into. Spread the miso butter on roast chicken or toss it with steamed vegetables. Serve with rice noodles or brown rice.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2015


Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • Whisk miso, butter and water in a small bowl.

  • Heat 1 tablespoon oil in a 14-inch flat-bottomed wok or large cast-iron skillet over medium-high heat until very hot but not smoking. Add salmon and cook, stirring gently, until almost cooked through, about 3 minutes. Transfer to a plate.

  • Add the remaining 1 tablespoon oil, shallots, zucchini and edamame to the pan; cook, stirring, until the vegetables are almost tender, 3 to 4 minutes. Stir in the miso sauce until well coated. Gently stir in the salmon and basil.


Miso is a fermented soybean paste that adds flavor to dishes like soups and sauces. It is available in different colors; in general, the lighter the color, the more mild the flavor. Look for miso alongside the refrigerated tofu. It keeps in the refrigerator for at least a year.

While all types of wild salmon are still considered “best choice” or “good alternative” for the environment, according to Seafood Watch, several types of farmed salmon are now on the “best” or “good” lists. When choosing farmed salmon, look for fish that's labeled land- or tank-based, which means it's raised in recirculating aquaculture systems that protect the surrounding environment and wild fish populations. For the most up-to-date information about choosing sustainable seafood, download the Seafood Watch app or go to

Nutrition Facts

381 calories; protein 32g 64% DV; carbohydrates 17.4g 6% DV; dietary fiber 4.4g 18% DV; sugars 4.4g; fat 20.8g 32% DV; saturated fat 6.2g 31% DV; cholesterol 68.3mg 23% DV; vitamin a iu 1292.1IU 26% DV; vitamin c 17.3mg 29% DV; folate 218.7mcg 55% DV; calcium 115.6mg 12% DV; iron 2.9mg 16% DV; magnesium 93.4mg 33% DV; potassium 963.7mg 27% DV; sodium 549.6mg 22% DV; thiamin 0.3mg 25% DV.

Reviews (3)

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3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
This was fairly quick to make and delicious as well. The whole family enjoyed it. My 11-year-old daughter surprised me by eating it all and really liking it. Served it over a brown rice & quinoa blend. I was using a cast iron skillet and my salmon stuck quite a bit even though I thought I had it hot enough. I used some white wine to deglaze the pan and get up some of the stuck bits before adding the veggies. Next time I'd use a nonstick skillet to make it more foolproof. I would definitely make this again. Pros: Quick Healthy Cons: Salmon stuck to pan Read More
Rating: 5 stars
Excellent flavor great mouth feel very healthy Maybe miso butter just makes everything taste great but something about the way the ingredients in this dish come together and contribute flavor made us say hmmmmmm after every bite. Not to mention how healthy all of the ingredients are. I made this last night using wild coho (sliver) salmon. YUM! Pros: satisfying delicious easy to make and healthy Read More
Rating: 5 stars
Wonderful flavor and easy to make This was wonderful - I actually didn't use butter at all and just added more water to the miso and you don't miss the extra fat at all!. I served it mixed with Japanese noodles as well. I will admit that I love all things miso and edamame so it would have been hard for me not to love this recipe Read More