Name: Miso Butter Salmon with Sizzled Scallion Salsa Verde Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 4 salmon fillets (about 6 oz each); 2 tablespoons white miso paste; 3 tablespoons unsalted butter (softened); 1 tablespoon soy sauce; 1 tablespoon rice vinegar; 1 teaspoon sesame oil; 1 tablespoon vegetable oil (for searing); Salt and pepper to taste; 1 bunch scallions (trimmed and thinly sliced); 2 garlic cloves (minced); 1 tablespoon grated fresh ginger; ½ cup fresh cilantro (chopped); ¼ cup fresh parsley (chopped); 2 tablespoons rice vinegar; ⅓ cup neutral oil (like avocado or vegetable); 1 teaspoon sesame oil; Salt to taste

Jump to Recipe·Print Recipe

Bright, savory, and beautifully balanced, Miso Butter Salmon with Sizzled Scallion Salsa Verde is a weeknight superstar with show-stopping flair. Imagine melt-in-your-mouth salmon topped with a savory-sweet miso butter glaze, all crowned by a sizzle of scallions, fresh herbs, and aromatic ginger. The salsa verde isn’t just garnish—it’s a punchy, vibrant sauce that brings each bite to life. Whether you’re hosting a dinner party or craving something wow-worthy on a busy Tuesday, this dish delivers both incredible flavor and stunning color, no matter your skill level.

Miso Butter Salmon with Sizzled Scallion Salsa Verde Recipe - Recipe Image

Ingredients You’ll Need

You’ll be pleasantly surprised at how a handful of pantry staples and fresh herbs join forces to create something unforgettable. Every ingredient in this recipe is chosen to bring out the best in the salmon—adding layers of umami, richness, brightness, and a satisfying crunch from the herbs and sizzling scallions.

Salmon fillets: Fresh, center-cut fillets (skin on or off) are ideal for their tender texture and nutrient boost.
White miso paste: Delicate, naturally sweet, and full of umami; it melts into the butter to create a magical glaze.
Unsalted butter: Softened so it blends easily with miso, delivering luxurious richness to the glaze.
Soy sauce: Adds salty depth and brings out subtle savory notes in the miso butter.
Rice vinegar: Lends gentle acidity, balancing the dish and keeping everything lively.
Sesame oil: A little goes a long way—its toasted aroma gives both the glaze and salsa a nutty finish.
Vegetable oil: For searing; choose a high-heat, neutral oil to crisp the salmon without overpowering flavors.
Salt and pepper: Classic seasoning—just a touch enhances all the other flavors.
Scallions: When sizzled, these sweet onions mellow and create a savory backbone for the salsa verde.
Garlic cloves: Freshly minced garlic brings spicy, earthy energy to the sauce.
Fresh ginger: Grated for subtle heat and aromatic zing—key for a lively salsa.
Fresh cilantro: Adds citrusy, herbal brightness—the more the merrier!
Fresh parsley: Balances out cilantro with grassy notes and adds gorgeous green color.
Rice vinegar (for salsa): Another splash here lights up the herbs and creates irresistibly tart freshness.
Neutral oil (for salsa): High smoke point oils like avocado or vegetable deliver that all-important sizzle.
Sesame oil (for salsa): A second whisper of this nutty oil ties the salsa to the glowing salmon glaze.
Salt (for salsa): Brings it all together! Taste and season as you go.

How to Make Miso Butter Salmon with Sizzled Scallion Salsa Verde

Step 1: Preheat and Prepare Miso Butter

Start by bringing your oven up to 400°F (200°C)—the perfect temperature for juicy, golden roast salmon. In a small bowl, mix together the white miso paste, softened butter, soy sauce, rice vinegar, and a teaspoon of sesame oil. Stir until creamy and smooth. This umami-packed miso butter will become the salmon’s flavor-packed blanket and keep each fillet luxuriously moist.

Step 2: Season and Glaze the Salmon

Pat your salmon fillets dry to ensure you get a nice sear. Season each piece lightly with salt and pepper, then generously spread the miso butter over the top of each fillet. Don’t worry about making it perfect—once baked, the butter will melt into every nook and cranny.

Step 3: Sear the Salmon

Heat 1 tablespoon of vegetable oil in an oven-safe skillet over medium-high heat. When the oil is shimmering, arrange the salmon fillets skin-side down. Sear for 2 to 3 minutes—this gives the salmon gorgeous color and a head start on cooking while letting the skin turn beautifully crisp if you’re using skin-on fillets.

Step 4: Bake to Perfection

Transfer the whole skillet to your hot oven and bake for 7 to 10 minutes, depending on thickness. The salmon is done when it flakes easily with a fork and is still juicy in the center. While it bakes, prepare the salsa verde for your Miso Butter Salmon with Sizzled Scallion Salsa Verde.

Step 5: Make the Sizzled Scallion Salsa Verde

Combine thinly sliced scallions, minced garlic, and grated ginger in a heatproof bowl. In a small saucepan, heat the neutral oil (like avocado or vegetable) until shimmering hot, then carefully pour it over the scallion mixture. This quick sizzle softens and infuses all the aromatics. Stir in the chopped cilantro, parsley, rice vinegar, sesame oil, and a little salt. Let the salsa sit for about five minutes so the flavors mingle and bloom.

Step 6: Serve and Enjoy

Plate the cooked Miso Butter Salmon with Sizzled Scallion Salsa Verde, spooning plenty of the warm salsa over each fillet. The aroma is incredible, and those bright herbs and scallions add just the right touch of freshness to every bite!

How to Serve Miso Butter Salmon with Sizzled Scallion Salsa Verde

Garnishes

A sprinkle of toasted sesame seeds, a scattering of extra chopped cilantro or parsley, or even thin ribbons of fresh chili can turn your Miso Butter Salmon with Sizzled Scallion Salsa Verde into a plate that looks as good as it tastes. I also love a pop of lime zest for a hint of extra brightness and a finishing drizzle of sesame oil for restaurant-worthy flair.

Side Dishes

This salmon pairs like a dream with steaming jasmine rice or fluffy short-grain sushi rice. Soba noodles tossed with a splash of soy and sesame oil make for a perfect, slurpable partner, and quick-sautéed bok choy or baby spinach add a gentle crunch and a lovely green balance. You could even do a hearty grain bowl or serve with roasted sweet potatoes for something out of the ordinary.

Creative Ways to Present

You can serve this dish family-style on a big platter, let everyone help themselves, or build stunning individual bowls: a scoop of rice, a slab of salmon, a cascade of salsa, and toppings galore. Or, try flaking the Miso Butter Salmon with Sizzled Scallion Salsa Verde over a crisp salad for a lighter twist, or stuff it into lettuce wraps with pickled veggies for an Asian-inspired handheld treat.

Make Ahead and Storage

Storing Leftovers

Cool any leftover Miso Butter Salmon with Sizzled Scallion Salsa Verde to room temperature before transferring to airtight containers. The salsa verde can be stored separately for maintaining freshness. Everything keeps well in the fridge for up to 2 days, tasting just as vibrant the next day.

Freezing

You can freeze the cooked salmon fillets (without salsa) for up to one month. Allow them to cool, then wrap tightly in plastic wrap and place in a freezer bag. The salsa verde, thanks to the fresh herbs, is best made fresh but can be stored for a few days in the fridge if needed—freezing will dull its lovely color and texture.

Reheating

To gently reheat salmon, cover it loosely and warm in a 300°F oven for about 10 minutes. Avoid microwaving for too long—it dries out fast! The salsa verde can be used cold, or briefly brought to room temperature to reawaken those sizzled flavors.

FAQs

Can I use another type Main Course

Absolutely! Miso Butter Salmon with Sizzled Scallion Salsa Verde works beautifully with arctic char, rainbow trout, or even firm white fish like cod or halibut. Just adjust the cooking time as needed based on thickness.

Is there a dairy-free substitute for the butter?

Yes, swap in your favorite vegan butter or even use a small amount of tahini for a creamy, plant-based alternative that keeps the miso glaze just as luscious.

Does the salsa verde keep well if I prep it ahead?

The salsa holds up well for a day or two in the refrigerator—just keep it covered and give it a quick stir before serving. The herbs may darken slightly, but the flavor remains fantastic.

Can I grill the salmon instead of searing and baking?

Absolutely! Simply brush the miso butter over your salmon, grill skin-side down over medium heat, and finish with the salsa verde. You’ll get wonderful smoky notes that pair perfectly with the other flavors.

What if I don’t have white miso?

You can use yellow or even red miso, just know they’re a bit saltier and stronger—start with a bit less, and taste as you go. Each style brings a delicious, slightly different personality to your Miso Butter Salmon with Sizzled Scallion Salsa Verde.

Final Thoughts

If you’re looking for a dish that feels like comfort food and kitchen adventure rolled into one, Miso Butter Salmon with Sizzled Scallion Salsa Verde is the answer. I hope you’ll invite it onto your table soon—it’s the kind of meal that’s bound to become a new favorite every time you crave something special!

Miso Butter Salmon with Sizzled Scallion Salsa Verde Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 21 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

This Miso Butter Salmon with Sizzled Scallion Salsa Verde recipe is a flavorful and elegant dish that combines the umami richness of miso butter with a vibrant scallion salsa verde. The salmon is tender and moist, topped with a zesty salsa verde that adds a fresh contrast to the dish.

Ingredients

Scale

For the salmon:

4 salmon fillets (about 6 oz each)
2 tablespoons white miso paste
3 tablespoons unsalted butter (softened)
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 tablespoon vegetable oil (for searing)
Salt and pepper to taste

For the scallion salsa verde:

1 bunch scallions (trimmed and thinly sliced)
2 garlic cloves (minced)
1 tablespoon grated fresh ginger
½ cup fresh cilantro (chopped)
¼ cup fresh parsley (chopped)
2 tablespoons rice vinegar
⅓ cup neutral oil (like avocado or vegetable)
1 teaspoon sesame oil
Salt to taste

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat the oven to 400°F (200°C).
Prepare the salmon: Mix miso paste, butter, soy sauce, rice vinegar, and sesame oil. Season salmon fillets and spread miso butter mixture on top. Sear in skillet, then bake in the oven.
Make the salsa verde: Heat neutral oil and pour over scallions, garlic, and ginger. Add cilantro, parsley, rice vinegar, sesame oil, and salt. Let sit to meld flavors.
Serve: Top cooked salmon with scallion salsa verde and enjoy!