If you are looking to elevate your weeknight dinner game, the Miso Butter Salmon with Sizzled Scallion Salsa Verde Recipe is an absolute must-try. This dish brilliantly balances the rich, umami-packed flavors of miso butter with the fresh, vibrant zing of a scallion salsa verde that’s lightly sizzled to unlock deep, smoky notes. Every bite is an exciting dance of contrasting textures and flavors that feels effortless to prepare yet impressive on the plate. It’s perfect for those who love seafood but want something a little more adventurous than the usual salmon fare.
Ingredients You’ll Need
These ingredients are refreshingly simple but each one plays a crucial role in creating the magic of this dish. From the velvety miso butter that enhances the salmon’s natural flavor to the fresh herbs and tangy lemon in the salsa verde, every component adds brightness, depth, or luscious texture.
- Salmon fillets: Choose fresh, quality fillets for the best taste and texture; skin-on or skinless works based on preference.
- Unsalted butter: Softened butter is the creamy base for the miso glaze, bringing richness.
- White miso paste: Delivers that signature salty, umami punch essential for this dish.
- Soy sauce: Enhances the savory notes without overpowering the delicate fish.
- Sesame oil: Adds a subtle nuttiness that rounds out the miso butter flavor.
- Freshly grated ginger: Provides a fresh, slightly spicy warmth that brightens the salmon.
- Fresh lemon juice: Used both in the butter and salsa, it adds lively acidity to balance richness.
- Scallions: The star of the salsa verde, their mild onion flavor bursts with charred complexity when sizzled.
- Olive oil: The sizzle agent for the scallions, creating depth and gentle caramelization.
- Fresh cilantro and parsley: These herbs add a fresh green brightness and herbaceous notes to the salsa verde.
- White wine vinegar: Works with lemon juice to give the salsa a tangy zing.
- Garlic: Mincing it fine ensures you get subtle bursts of aromatic flavor without overpowering.
- Red pepper flakes (optional): For those who like a gentle kick, they add a pleasant heat to the salsa.
- Salt and pepper: Essential seasonings for balancing all the flavors perfectly.
How to Make Miso Butter Salmon with Sizzled Scallion Salsa Verde Recipe
Step 1: Prepare the Miso Butter Mixture
Start by combining 2 tablespoons of softened unsalted butter with 2 tablespoons of white miso paste. Add 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1/2 teaspoon freshly grated ginger, and 1 tablespoon fresh lemon juice. Mix until smooth and well combined. This luscious miso butter will infuse the salmon with incredible flavor and a silky glaze as it melts during cooking.
Step 2: Season the Salmon
Pat your 4 salmon fillets dry and season both sides generously with salt and pepper. This simple seasoning ensures that the natural flavors of the salmon shine through, enhanced by the miso butter glaze that comes later.
Step 3: Cook the Salmon Fillets
Heat a skillet over medium heat. Place the salmon fillets skin side down (if they have skin) and cook for 4-5 minutes per side, depending on thickness, until the exterior is golden brown and the inside is cooked through. The cooking process will build a beautiful crust that locks in moisture.
Step 4: Glaze with Miso Butter
During the last minute of cooking, spoon a little of the miso butter onto each fillet. Allow it to melt, glazing the salmon with its rich, umami flavor. This step is key to achieving the dish’s signature glossy finish and deepened taste.
Step 5: Sizzle the Scallions
In a separate pan, heat 2 tablespoons of olive oil over medium-high heat. Add 6-8 chopped scallions and cook for 2-3 minutes, stirring constantly, until they soften and develop a slight char. This sizzle brings out their natural sweetness and smoky depth.
Step 6: Assemble the Scallion Salsa Verde
Remove the scallions from heat and immediately stir in 1/4 cup fresh chopped cilantro, 1 tablespoon fresh parsley, 1 tablespoon lemon juice, 1 tablespoon white wine vinegar, 1 minced garlic clove, and 1/4 teaspoon red pepper flakes if you want some heat. Season with salt and pepper to taste. This combination creates a fresh, bright salsa verde that perfectly balances the rich salmon.
Step 7: Serve with Salsa Verde
Spoon the sizzled scallion salsa verde generously over the warm salmon fillets just before serving. The contrast of hot, tender fish with the fresh, herbaceous salsa verde is truly irresistible.
How to Serve Miso Butter Salmon with Sizzled Scallion Salsa Verde Recipe
Garnishes
Adding a few simple garnishes can elevate your presentation and flavor even more. Consider finishing with a sprinkle of toasted sesame seeds or thinly sliced fresh scallions to add a little crunch and extra pop of color. A lemon wedge on the side invites your guests to add a little more citrus brightness if they wish.
Side Dishes
This dish pairs perfectly with fluffy steamed rice or quinoa, which soak up the miso butter and salsa verde beautifully. For greens, sautéed bok choy, garlic spinach, or roasted asparagus work wonderfully to provide balance and a variety of textures. The goal is to keep sides fresh and simple, letting the salmon remain the star of the plate.
Creative Ways to Present
For a stunning presentation, plate the salmon fillets atop a bed of whole grain or soba noodles tossed lightly in sesame oil. Drizzle extra salmon butter sauce around the plate and add herb sprigs for a restaurant-quality finish. You could also turn this into a bowl meal with rice, avocado slices, radishes, and cucumber ribbons for vibrant colors and playful textures.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the cooked salmon separately from the scallion salsa verde in airtight containers. Keep refrigerated for up to 2 days to maintain freshness and prevent the salsa from overpowering the delicate fish.
Freezing
While salmon can be frozen, it’s best to freeze it before cooking for optimal texture. The miso butter and salsa verde are freshest when made fresh but can be frozen separately in small portions for up to one month and thawed gently in the fridge.
Reheating
When reheating leftover salmon, do it gently in a low oven or covered skillet to avoid drying out the fish. Warm the salsa verde separately and spoon it over just before serving to keep its bright flavors intact.
FAQs
Can I use other types of fish for this recipe?
Absolutely! While salmon is ideal for its fattiness and texture, this miso butter and scallion salsa verde combo works well with other firm fish like cod, halibut, or sea bass. Just adjust cooking times accordingly.
Is the red pepper flakes ingredient necessary?
No, red pepper flakes are optional. They add a nice heat to contrast with the richness of the butter and miso but feel free to omit if you prefer a milder taste.
Can I prepare the miso butter ahead of time?
Yes! The miso butter can be made a day in advance and stored in the refrigerator. Bring it to room temperature before glazing the salmon so it spreads and melts beautifully.
What if I don’t have white miso paste?
If you can’t find white miso, yellow miso is a good substitute though slightly stronger in flavor. Avoid dark miso as it can overpower the delicate balance of the dish.
Is this recipe suitable for gluten-free diets?
It can be made gluten-free by using tamari or a gluten-free soy sauce alternative. Always check your miso paste label to confirm it’s gluten-free as well.
Final Thoughts
This Miso Butter Salmon with Sizzled Scallion Salsa Verde Recipe is a true gem that brings together simple, fresh ingredients in a way that feels special and indulgent. It’s perfect for those nights when you want to impress without spending hours in the kitchen. I can’t wait for you to try it out and discover how easy and satisfying homemade gourmet seafood can be!
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Miso Butter Salmon with Sizzled Scallion Salsa Verde Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Japanese Fusion
- Diet: Low Lactose
Description
This Miso Butter Salmon with Sizzled Scallion Salsa Verde features perfectly seared salmon fillets glazed with a rich, savory miso butter and topped with a vibrant, tangy scallion salsa verde. The combination of miso, ginger, and sesame oil infuses the salmon with umami flavors, while the fresh salsa verde adds a bright, herbal contrast, making this dish a quick, elegant meal perfect for any night of the week.
Ingredients
For the Miso Butter Salmon
- 4 salmon fillets (skin on or skinless)
- 2 tablespoons unsalted butter, softened
- 2 tablespoons white miso paste
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon freshly grated ginger
- 1 tablespoon fresh lemon juice
- Salt and pepper, to taste
For the Sizzled Scallion Salsa Verde
- 6–8 scallions, chopped
- 2 tablespoons olive oil
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon lemon juice
- 1 tablespoon white wine vinegar
- 1 small garlic clove, minced
- 1/4 teaspoon red pepper flakes (optional for heat)
- Salt and pepper, to taste
Instructions
- Prepare the miso butter: In a small bowl, combine softened unsalted butter, white miso paste, soy sauce, sesame oil, freshly grated ginger, and fresh lemon juice. Mix until smooth and well combined. Set aside to allow the flavors to meld.
- Season the salmon: Pat the salmon fillets dry and season both sides evenly with salt and pepper.
- Heat the skillet: Place a large skillet over medium-high heat and allow it to get hot before adding any ingredients.
- Cook the salmon: Add the salmon fillets to the hot skillet, skin side down if the skin is on, and cook for 4-5 minutes without moving them to develop a golden crust. Flip the fillets and cook for another 4-5 minutes, depending on thickness, until the salmon is cooked through and flakes easily with a fork.
- Glaze with miso butter: During the last minute of cooking, spoon a small amount of the prepared miso butter onto each fillet. Allow it to melt and glaze the salmon, enhancing its flavor and moisture. Then remove the salmon from the skillet and set aside, keeping it warm.
- Prepare the scallion salsa verde: In the same skillet, add olive oil and chopped scallions. Cook over medium heat, stirring constantly, for 2-3 minutes until the scallions are softened and slightly charred, releasing a smoky aroma.
- Finish the salsa verde: Remove the skillet from heat. Stir in chopped fresh cilantro, parsley, lemon juice, white wine vinegar, minced garlic, and red pepper flakes (if using). Mix thoroughly to combine all the fresh, tangy flavors, then season with salt and pepper to taste.
- Serve the dish: Spoon the sizzled scallion salsa verde generously over the miso butter-glazed salmon fillets. Serve immediately alongside steamed rice, sautéed greens, or your preferred vegetable to complete the meal.
Notes
- For best results, use fresh, high-quality salmon fillets with firm flesh.
- You can adjust the amount of red pepper flakes in the salsa verde to control the heat level or omit them entirely for a milder flavor.
- Skin-on salmon fillets provide extra texture and flavor but can be swapped for skinless if preferred.
- Leftover miso butter can be stored in an airtight container in the refrigerator and used within a week for other dishes.
- This recipe pairs wonderfully with jasmine or basmati rice and lightly sautéed or steamed green vegetables like bok choy or asparagus.
