Fusion · main

Miso Butter Salmon Pasta

Miso Butter Salmon Pasta reads umami 7.3, richness 6.5 and citrus 5.5 on Palate's 0–10 flavor X-ray — a Fusion main, about 25 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 8.6 / 10
• Sweet & Fruity — 4.9 / 10
• Sour & Bright — 7.1 / 10
• Bitter & Earthy — 1.3 / 10
• Rich & Fat — 7.5 / 10
• Aromatic & Spice — 3.6 / 10

The measured notes (of 18)

Umami 7.3 · Richness 6.5 · Citrus 5.5 · Salinity 5.4 · Sourness 5.3 · Fruity 4.4 · Funk & Ferment 4.2 · Marine & Briny 3.5 · Nutty 3.2 · Allium 3.2 · Herbaceous 1.8 · Sweetness 1.7 · Heat 1.4 · Warm Spice 1.4 · Floral 1.1 · Earthy 1.0 · Bitterness 0.8 · Smoke 0.7

What's in it (14)

• thin spaghetti — 340 g
• salmon fillet — 454 g
• salt — 5 g
• black pepper — 3 g
• oil — 27 g
• unsalted butter — 82 g
• garlic — 9 g
• miso paste — 44 g
• soy sauce — 15 g
• rice wine vinegar — 11 g
• lemon — 65 g
• scallions — 400 g
• dark sesame oil — 5 g
• red chili flakes — 1 g

Time & effort: about 25 min (24 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 108.1 kcal, 8 g protein, 11.1 g fat, 4.2 g carbs

Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. Bring a large pot of generously salted water to a boil, then add the linguine and cook, stirring occasionally, until al dente, about 10-11 minutes; reserve 1 cup of the starchy pasta water before draining.
2. Meanwhile, pat the salmon dry and season both sides with 1/2 teaspoon of the salt and all of the pepper.
3. Heat the oil in a large skillet over high heat until shimmering. Sear the salmon until deeply golden and it releases easily from the pan, about 3-4 minutes, then flip and cook until it flakes easily and reaches 130°F in the thickest part, 2-3 minutes more; transfer to a plate and tent loosely with foil.
4. Reduce the heat to medium. Add the butter to the same skillet and swirl until melted and browned, smelling nutty and toasted, about 3 minutes.
5. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
6. Whisk the miso paste into the browned butter until smooth, then stir in the soy sauce, rice vinegar, and remaining 1/2 teaspoon salt.
7. Add the drained pasta and 1/2 cup of the reserved pasta water to the skillet; toss vigorously, adding more pasta water a splash at a time, until the sauce turns glossy and clings to the noodles, about 2 minutes.
8. Remove the skillet from the heat and stir in the lemon zest, lemon juice, and the white parts of the scallions.
9. Flake the seared salmon into large chunks and gently fold it into the pasta.
10. Drizzle with the sesame oil, scatter the green scallion parts and red pepper flakes over the top, and serve immediately.

Dishes with a similar flavor shape

• Harissa Butter Shrimp Pasta — Fusion
• Shrimp Scampi Flatbread — Italian-American
• Skillet Shrimp Scampi with Zucchini Noodles — Italian-American
• Garlic Butter Shrimp Pasta — Italian-American
• Lemon Garlic Shrimp Orzo — Mediterranean

Keep reading: what umami, richness, citrus mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.