Hokkaido Miso Butter Salmon & Vegetables (Chanchan yaki) (鮭のちゃんちゃん焼き)
One-Pan Hokkaido Comfort: Miso Butter Salmon & Vegetables (Chan-chan-yaki)
If you love the rich, savory flavor of Miso and the melt-in-your-mouth texture of Salmon, this traditional Japanese dish is about to become your new favorite weeknight dinner.
“Chan-chan-yaki” is a rustic, soul-warming dish from Hokkaido, the northern island of Japan. Originally a hearty meal for local fishermen, it features juicy salmon fillets steamed on a bed of fresh, crunchy vegetables, all smothered in a golden Miso-Butter sauce.
It’s healthy, packed with protein and fiber, and best of all—it’s a one-pan miracle!
🔑 Key Ingredients & Substitutions
To make this dish accessible anywhere in the world, here are some tips on choosing your ingredients:
- Salmon: I recommend Coho Salmon for its rich fat content that stands up to the bold miso flavor. If unavailable, King Salmon or Atlantic Salmon work beautifully. 👉 Check out more of my salmon recipes [Coho (Silver) Salmon: 7 Creative Japanese Recipes ]
- Miso Paste: Sweet White Miso pairs perfectly with creamy butter. If you can’t find it, Red Miso or Mixed Miso (Awase) works too—just keep in mind the flavor will be slightly saltier. 👉 Japanese traditional seasoning miso
- Mirin: This adds a mild sweetness. If you don’t have it, substitute with White Wine + a pinch of Sugar.
- Mushrooms: While I use Shimeji, feel free to use Button Mushrooms or King Oysters to add that earthy Umami kick.
- Vegetables: Use whatever is in your fridge! Cabbage, onions, and corn are classic choices.
📊Nutritional Information (Per Recipe & Per Serving)
| Nutrients | Total (5 Servings) | Per Serving (Estimated) |
| Calories | 963 kcal | 193 kcal |
| Protein | 74.0 g | 14.8 g |
| Total Fat | 54.5 g | 10.9 g |
| Total Carbohydrate | 57.1 g | 11.4 g |
| Sodium | 8.1 g | 1.6 g |
INGREDIENTS (5 Servings)
Main & Vegetables
- Coho Salmon (Ginzake): 300g
- Salt: 1g (Omit if using pre-salted salmon)
- Cabbage: 400g
- Carrot: 50g
- Bean Sprouts: 100g
- Shimeji Mushrooms: 50g
✨Important: If you are using pre-salted salmon (common in some markets), please skip the extra salt in the recipe to keep the seasoning balanced.
Miso Butter Sauce (☆)
- White Miso: 45g
- Soy Sauce: 8g
- Mirin: 8g
- Sugar: 8g
- Sake: 15g
- Butter: 15g
Toppings
- Chopped Green Onions: 30g
🍲How To Make Miso Butter Salmon (Chanchan Yaki)
- Prep the Salmon: Rub the salt evenly into the salmon fillets.
- Prep the Vegetables: Cut the cabbage, carrot, and shimeji mushrooms into bite-sized pieces.
- Layer the Griddle: Spread all the vegetables (cabbage, carrots, bean sprouts, and mushrooms) across the bottom of an electric griddle.
- Make the Sauce: In a small bowl, whisk together the white miso, soy sauce, mirin, sugar, and sake until smooth.
- Assemble: Place the salmon fillets on top of the bed of vegetables. Pour the miso sauce mixture evenly over the salmon and vegetables.
- Steam-Bake: Cover the griddle with a lid. Cook on medium heat (160–180°C) for 10 minutes.
- Reduce Moisture: Remove the lid and continue heating for 5 minutes to allow excess moisture to evaporate.
- Finish & Serve: Top with the butter and chopped green onions. Serve hot directly from the griddle.
💡 Pro Tips for the Perfect Finish
- The Crispy Finish: Once the salmon is cooked, open the lid and cook for an extra 5 minutes. This evaporates excess moisture and intensifies the savory miso glaze!
- How to Serve: Best enjoyed with a bowl of fluffy steamed white rice. The rice soaks up the delicious miso-butter gravy, making every bite heavenly.
📖Related Link: Read the Japanese version of this article here! [北海道産味噌バターサーモンと野菜の「ちゃんちゃん焼き」]
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