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recipe image buttery-miso-citrus-salmon

Buttery Miso Citrus Salmon

This Buttery Miso Citrus Salmon is a bright, flavorful dish that feels indulgent yet easy enough for any night. Salmon fillets are marinated in a savory blend of white miso, honey, fresh ginger, and melted I Can’t Believe It’s Not Butter Nutririch, then broiled until perfectly caramelized.

A splash of grapefruit zest and juice adds a fresh, tangy finish, while creamy avocado, crisp scallions, and juicy citrus segments bring balance and color. Served over a bed of arugula, spinach, and farro, it’s a light yet satisfying meal that’s as beautiful as it is delicious.

This Buttery Miso Citrus Salmon is a bright, flavorful dish that feels indulgent yet easy enough for any night. Salmon fillets are marinated in a savory blend of white miso, honey, fresh ginger, and melted I Can’t Believe It’s Not Butter Nutririch, then broiled until perfectly caramelized.

A splash of grapefruit zest and juice adds a fresh, tangy finish, while creamy avocado, crisp scallions, and juicy citrus segments bring balance and color. Served over a bed of arugula, spinach, and farro, it’s a light yet satisfying meal that’s as beautiful as it is delicious.

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  • Prep time
    20 min
  • Cooking time
    8 min
  • Servings
    4
  • Difficulty
    Medium

Ingredients

  • 4 salmon or Arctic char fillets (4 oz. each)
  • 1 grapefruit (or substitute orange)
  • 2 tablespoons low sodium white miso
  • 2 teaspoons honey
  • 2 teaspoons grated fresh ginger
  • 2 tablespoons melted Original Spread
  • 1 ripe avocado, sliced
  • 2 to 3 scallions, sliced
  • 4 cups arugula
  • 4 cups baby spinach
  • 2 cups cooked farro

Nutritional guidelines (per serving)

      Show More Nutritional FactsSee less Nutritional Guidelines

      Nutrition information is calculated using an ingredient database and should be considered an estimate

      Instructions

      Prep the Salmon and the Citrus
      1. Season salmon with salt and pepper, if desired.
      2. Zest the grapefruit (or lemon/orange); reserve 2 teaspoons zest.
      3. Cut away the grapefruit peel and white pith. Over a bowl, segment the fruit to catch juices.
      4. Squeeze the remaining membrane for juice—reserve 1 tablespoon juice. Set citrus segments aside for serving.
      Make the Marinade
      1. In a bowl, whisk together zest, grapefruit juice, miso, honey, ginger, and melted I Can’t Believe It’s Not Butter.
      2. Add the salmon and coat well. Let sit while prepping the broiler.
      Broil the Salmon
      1. Position oven rack 6 inches from the broiler. Preheat broiler to high.
      2. Line a baking sheet with foil and lightly grease it.
      3. Place salmon on the sheet and spoon any extra marinade over the top.
      4. Broil for 6–8 minutes, or until the top is caramelized and the salmon flakes easily with a fork (internal temp: 145°F). No flipping needed.
      To Serve
      1. Toss the arugula and the spinach. Plate salmon with arugula and spinach, citrus segments, avocado slices, scallions and farro. Serve immediately with more I Can’t Believe It’s Not Butter on top of the salmon.

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