Miso-butter salmon with snap peas

Gentle umami and acid keep the glaze from reading sweet.

Junmai or Pinot Gris; miso-lemon soda if skipping alcohol.

Refrigerate promptly, up to 3 days. Reheat gently, or flake over room-temperature rice.

• Skin-on salmon fillets1.4 lb
• Snap peas12 oz
• Unsalted butter2 tbsp
• White miso1.3 tbsp
• Honey0.7 tbsp
• Fresh ginger0.5 tbsp
• Rice vinegar0.5 tbsp

Multiplying the ingredients is the easy half. These are the parts of the recipe that the batch count does not move.

Cooking time

12 minutes in the oven, whatever fraction of the tray is filled. A half-full tray browns faster, so look at it sooner rather than trusting the clock.

Seasoning

Seasoning figures are a starting point at any batch size. Taste before it reaches the table — the multiple is arithmetic, and salt is not.

1. Read the whole method before you shop. This is a planning recipe for miso-butter salmon with snap peas, not a certified kitchen test.
2. Amounts below are one batch: 4 portions. Build a plan and this card scales itself to it.
3. Oven occupancy is 12 minutes per tray. Do not start this tray if the day-of oven window is already full.
4. Season, tray up, roast, rest. Hold only as long as the fixture hold time.
5. Hold time is short (8 min). Finish close to service. Do not guess a longer hold.
6. Drink pairing: Junmai or Pinot Gris; miso-lemon soda if skipping alcohol.
7. Leftover route: Refrigerate promptly, up to 3 days. Reheat gently, or flake over room-temperature rice.
8. Confirm every ingredient and every allergen yourself. Dietary tags are planning filters, not safety guarantees.