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
Scale
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.
