Tamarind-Black Garlic Glazed Salmon over Miso-Brown Butter Udon

Name: Tamarind-Black Garlic Glazed Salmon over Miso-Brown Butter Udon
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 fillets Center-cut salmon fillets, skin-on; 1 tsp Kosher salt; 1 tbsp Grapeseed or canola oil; 1.5 tbsp Tamarind concentrate; 2 tbsp Soy sauce (shoyu); 1.5 tbsp Dark brown sugar; 1 tsp Fresh ginger; 3 cloves Black garlic; 2 tbsp Water; 2 portions Frozen Sanuki udon noodles; 3 tbsp Unsalted butter; 1.5 tbsp White miso (shiro miso); 2 whole Scallions

A sticky, tart tamarind and black garlic glaze creates a beautiful lacquer on perfectly pan-seared salmon. Resting on a bed of chewy Sanuki udon tossed in an emulsified brown butter-miso sauce, this dish is my ultimate answer to refined comfort food. The sharp tartness of the tamarind cuts right through the rich, umami-heavy noodles.

Kenji Nakamura

February 28, 2026

Prep: 15 minutes

Cook: 20 minutes

medium

dinner

fusionsalmonudonpan-seared+1

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Timeline

23 minutes

0m10m20m

Prep and Boil Water

10m

Dry and Score Salmon

Sear Salmon Skin-Side

Boil Udon Noodles

Brown the Butter

Emulsify Miso Udon

Glaze the Salmon

Plate and Garnish

Ingredients

2 fillets Center-cut salmon fillets, skin-on(About 6 oz each. Ensure they are patted completely dry for a crispy skin.)
1 tsp Kosher salt(For seasoning the salmon prior to searing.)
1 tbsp Grapeseed or canola oil(A neutral oil with a high smoke point is essential for searing.)
1.5 tbsp Tamarind concentrate(Look for the thick paste in jars, not the block form.)
2 tbsp Soy sauce (shoyu)(Standard Japanese soy sauce works best here.)
1.5 tbsp Dark brown sugar(Balances the sharp acidity of the tamarind.)
1 tsp Fresh ginger(Freshly grated to release the essential oils.)
3 cloves Black garlic(Smashed into a paste. Adds incredible molasses-like depth.)
2 tbsp Water(To thin the glaze so it can reduce properly in the pan.)
2 portions Frozen Sanuki udon noodles(Frozen udon has a vastly superior chewy texture compared to dried.)
3 tbsp Unsalted butter(Used for the brown butter base of the noodle sauce.)
1.5 tbsp White miso (shiro miso)(Sweet and mild, it emulsifies beautifully with the butter.)
2 whole Scallions(Thinly sliced, whites and greens separated.)

Instructions

1
Set a large pot of water to boil. Mince the 3 cloves Black garlic into a fine paste, grate the 1 tsp Fresh ginger, and thinly slice the 2 whole Scallions, keeping greens and whites separate. In a small bowl, whisk together the 1.5 tbsp Tamarind concentrate, 2 tbsp Soy sauce (shoyu), 1.5 tbsp Dark brown sugar, 1 tsp Fresh ginger, 3 cloves Black garlic, and a splash of 2 tbsp Water.
10 min
Tip: Smashing the black garlic with the flat side of your knife first makes it much easier to turn into a paste.
2
Thoroughly pat the 2 fillets Center-cut salmon fillets, skin-on dry with paper towels. Lightly score the skin side with a sharp knife making shallow diagonal cuts, then season generously with 1 tsp Kosher salt.
2 min
Tip: Scoring the skin prevents the fillets from curling up when they hit the hot oil, ensuring even contact and maximum crunch.
3
Heat 1 tbsp Grapeseed or canola oil in a non-stick or well-seasoned cast-iron skillet over medium-high heat. Place the salmon skin-side down and immediately press flat with a fish spatula for 15 seconds. Let it sear undisturbed until the skin is perfectly crisp and the fish is cooked about halfway up the side.
6 min
Tip: Do not touch the salmon once you've done the initial press. Let the pan do the work.
4
Drop the 2 portions Frozen Sanuki udon noodles into the boiling water. Cook just until they loosen and float, which only takes a minute or two. Reserve a quarter cup of the starchy noodle water, then drain the noodles.
2 min
Tip: Do not overcook the udon; they will continue to soften slightly when tossed in the warm butter sauce.
5
In a separate large saute pan over medium heat, melt the 3 tbsp Unsalted butter. Let it sizzle and foam until the milk solids drop to the bottom and turn a nutty, golden brown color. Immediately remove from heat.
3 min
Tip: Watch the butter like a hawk once it stops aggressively bubbling; it goes from brown to burnt in seconds.
6
Whisk the 1.5 tbsp White miso (shiro miso) and the reserved warm noodle water into the brown butter until completely smooth and creamy. Add the drained udon and scallion whites, returning to low heat while tossing vigorously until the sauce clings to every strand.
3 min
Tip: The starch in the noodle water is the key to perfectly binding the melted butter and miso into a glossy emulsion.
7
Flip the salmon to flesh-side down for just thirty seconds, then flip it back to skin-side down. Pour the tamarind-black garlic mixture into the skillet alongside the fish. Let it bubble and reduce, basting the top of the salmon constantly until the sauce forms a thick, sticky lacquer.
3 min
Tip: Tilt the pan slightly to pool the glaze, making it easier to spoon continuously over the fish.
8
Swirl the creamy miso-brown butter udon into shallow bowls. Carefully place a glazed salmon fillet on top of each mound of noodles. Drizzle any remaining pan glaze over the fish and scatter generously with the reserved scallion greens.
2 min
Tip: Serve immediately while the salmon skin is still shatteringly crisp.

Chef's Notes

Why this works: We are playing a game of contrasting acid and fat here. I learned the power of tamarind while cooking in Southeast Asia; it has this wildly fruity, tart tartaric acid that lemon or lime simply cannot match. That acid, combined with the deep, earthy molasses notes of the black garlic, acts as a sharp counterweight to the rich fat in both the salmon and the brown butter udon. The technique of emulsifying the miso and brown butter with starchy pasta water is a direct nod to Italian carbonara, but rebuilt with Japanese umami bombs. When you get that perfect bite of crispy salmon skin, sticky-tart glaze, and rich, plush noodles, it makes complete sense.

Frequently Asked Questions

How long does Tamarind-Black Garlic Glazed Salmon over Miso-Brown Butter Udon take to make?

Tamarind-Black Garlic Glazed Salmon over Miso-Brown Butter Udon takes about 35 minutes total. That includes 15 minutes of prep and 20 minutes of cooking.

How many servings does this recipe make?

This recipe makes 2 servings.

What skill level is needed for Tamarind-Black Garlic Glazed Salmon over Miso-Brown Butter Udon?

This recipe is rated medium — it's intermediate, requiring some cooking experience.

What ingredients do I need for Tamarind-Black Garlic Glazed Salmon over Miso-Brown Butter Udon?

The main ingredients are: Center-cut salmon fillets, skin-on, Kosher salt, Grapeseed or canola oil, Tamarind concentrate, Soy sauce (shoyu), Dark brown sugar, Fresh ginger, Black garlic, Water, Frozen Sanuki udon noodles, Unsalted butter, White miso (shiro miso), Scallions.

What type of meal is Tamarind-Black Garlic Glazed Salmon over Miso-Brown Butter Udon?

Tamarind-Black Garlic Glazed Salmon over Miso-Brown Butter Udon is categorized as: dinner.

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