Dinner

Chan Chan Yaki (Miso Butter Salmon) Recipe

Name: Chan Chan Yaki (Miso Butter Salmon) Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 1 (1 1/4-pound) piece skin-on salmon fillet; 1/3 cup shiro (white) or tanshoku (yellow) miso; 3 tablespoons unsalted butter, at room temperature; 3 to 4 teaspoons sugar; 1 tablespoon neutral oil; Salt and pepper, to taste; 1/3 cup dry (junmai) sake; 2 scallions, thinly sliced; 1/2 small head green cabbage, trimmed and cored (about 6 cups, chopped into 2-inch pieces); 2 large carrots (peeled and cut on the diagonal into 1/2-inch coins, about 2 cups); 1 medium yellow onion (halved and sliced into 1/2-inch half moons, about 1 1/2 cups); 3 1/2 ounces enoki mushrooms (optional, trimmed and separated into large clusters); Steamed rice, for serving

ByHarry Bern February 10, 2026February 10, 2026

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Introduction

Chan Chan Yaki, or Miso Butter Salmon, is a flavorful Japanese dish featuring tender salmon cooked atop a bed of vibrant vegetables in a savory miso butter sauce. This easy one-pan meal combines the richness of miso with fresh ingredients for a delicious and comforting dinner.

The image shows a black cast iron pan filled with cooked vegetables and a large piece of cooked salmon in the center topped with chopped green onions. The salmon is pink with a light brown sauce on top. Around the fish, there are three layers of vegetables including orange carrot slices, light green cabbage leaves, and light brown mushrooms, all mixed together. A pair of black serving spoons rest on the salmon. To the right side of the pan, there is a black bowl filled with white steamed rice. Everything is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (1 1/4-pound) piece skin-on salmon fillet
1/2 small head green cabbage, trimmed and cored
2 large carrots
1 medium yellow onion
3 1/2 ounces enoki mushrooms (optional)
1/3 cup shiro (white) or tanshoku (yellow) miso
3 tablespoons unsalted butter, at room temperature
3 to 4 teaspoons sugar
1 tablespoon neutral oil
Salt and pepper, to taste
1/3 cup dry (junmai) sake
2 scallions, thinly sliced
Steamed rice, for serving

Instructions

Step 1: Remove the salmon from the fridge while you prep the vegetables. Chop the cabbage into 2-inch pieces (about 6 cups). Peel and cut the carrots on the diagonal into 1/2-inch coins (about 2 cups). Halve the onion and slice into 1/2-inch half moons (about 1 1/2 cups). If using enoki mushrooms, trim the root end and separate into large clusters.
Step 2: Make the miso butter by combining miso, butter, and sugar in a small bowl. Stir until smooth and homogenous. (You can prepare this up to 3 days ahead; keep refrigerated and bring to room temperature before using.)
Step 3: Place the salmon skin side down on a plate. Spread a thin layer of the miso butter over the top, reserving about 2 tablespoons for the vegetables.
Step 4: Heat a large, deep skillet with a lid over medium-high heat. Add the oil, then the cabbage, carrot, onion, and enoki mushrooms if using. Season lightly with salt and pepper (miso butter is salty). Cook, stirring frequently, until vegetables begin to wilt but remain crisp, about 5 to 8 minutes.
Step 5: Flatten the vegetables and place the salmon on top, miso side up. Dot the reserved miso butter over the vegetables as desired. Pour the sake over the vegetables. Cover with the lid, reduce heat to medium to maintain a strong simmer, and cook for 7 to 10 minutes until the salmon is flaky and just cooked through in the center.
Step 6: Remove the lid and stir the vegetables around the salmon, mixing them with the melted miso butter. Scatter the sliced scallions on top and serve with steamed rice.

Tips & Variations

If you don’t have enoki mushrooms, shiitake or button mushrooms make great substitutes.
Adjust the sugar in the miso butter to taste, balancing sweetness with the miso’s saltiness.
For a richer flavor, use a mix of white and yellow miso or try red miso for a deeper taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid drying out the salmon. This dish tastes best fresh but can be warmed carefully.