Miso Butter Salmon with Sizzled Scallion Salsa Verde Recipe
If you’re looking for a dish that hits all the right notes—rich, savory, bright, and a little bit zesty—then you’re in for a treat with this Miso Butter Salmon with Sizzled Scallion Salsa Verde Recipe. It’s the kind of meal that feels upscale but comes together with such ease, making it perfect for any night of the week. The luscious miso butter melts over beautifully cooked salmon, while the vibrant sizzled scallion salsa verde adds freshness and a touch of smoky heat. I promise, every bite is a delicious harmony that’s sure to impress both your family and your taste buds.
Ingredients You’ll Need
Every ingredient in this recipe plays an essential role, coming together to create a symphony of flavors and textures. From the creamy miso butter that keeps the salmon moist and flavorful to the bright, herbaceous salsa verde that adds a punch of freshness, these simple pantry staples work magic on your plate.
- Salmon fillets (4): Choose fresh, firm fillets with or without skin for that perfect flaky texture.
- Unsalted butter (2 tbsp): Softened butter forms the creamy base of the miso butter, adding richness without overpowering.
- White miso paste (2 tbsp): This umami powerhouse gives the salmon an irresistible depth of flavor.
- Soy sauce (1 tbsp): Adds just a touch of saltiness and complexity.
- Sesame oil (1 tsp): A drizzle brings that toasty, nutty aroma essential to the miso butter’s character.
- Freshly grated ginger (1/2 tsp): Brightens the miso butter with subtle warmth and zing.
- Fresh lemon juice (1 tbsp): Balances richness with a refreshing citrus note.
- Salt and pepper: Essential seasonings to bring everything together perfectly.
- Scallions (6-8): Chopped and sizzled to sweet, smoky perfection for the salsa verde.
- Olive oil (2 tbsp): The sizzling agent that caramelizes scallions beautifully.
- Fresh cilantro (1/4 cup): Adds bright, herbal freshness to the salsa verde.
- Fresh parsley (1 tbsp): Complements cilantro with a clean, grassy note.
- White wine vinegar (1 tbsp): Provides acidity that lifts the salsa to life.
- Garlic (1 small clove): Minced for a punch of savory depth in the salsa verde.
- Red pepper flakes (1/4 tsp, optional): A subtle kick of heat that wakes up the salsa without overwhelming.
How to Make Miso Butter Salmon with Sizzled Scallion Salsa Verde Recipe
Step 1: Prepare the Miso Butter
Start by combining the softened unsalted butter, white miso paste, soy sauce, sesame oil, freshly grated ginger, and lemon juice in a bowl. Mix everything until smooth and fully incorporated, creating a luscious spread that will coat your salmon with richness and umami. This miso butter is what transforms the humble salmon into something super special.
Step 2: Cook the Salmon
Season your salmon fillets generously with salt and pepper on both sides. Heat a skillet over medium-high heat, then add the salmon skin-side down if it has skin for a nice crispy finish. Cook for about 4-5 minutes per side, adjusting depending on fillet thickness, until the salmon is golden brown and cooked through but still tender and moist inside. During the last minute of cooking, spoon generous dollops of the miso butter onto each fillet, allowing it to melt and glaze the fish beautifully. Remove the salmon to a warm plate to rest.
Step 3: Make the Sizzled Scallion Salsa Verde
In the same skillet, add olive oil and toss in the chopped scallions. Sauté for 2-3 minutes while stirring constantly until the scallions turn soft and develop a slight char for smoky depth. Remove from heat and immediately add fresh chopped cilantro, parsley, lemon juice, white wine vinegar, garlic, and red pepper flakes if you desire a touch of heat. Stir everything together and season with salt and pepper to taste. This vibrant salsa verde will be the lively, herbaceous counterpart to the buttery salmon.
Step 4: Serve
Spoon the sizzled scallion salsa verde generously over the miso butter-glazed salmon fillets. Each bite delivers buttery, savory salmon with bursts of fresh zest and a hint of smoky sweetness from the scallions—it’s pure magic on a plate.
How to Serve Miso Butter Salmon with Sizzled Scallion Salsa Verde Recipe
Garnishes
To add that extra wow factor, sprinkle freshly chopped herbs like cilantro or parsley over the top. A few lemon wedges on the side invite diners to add a fresh squeeze of citrus if they want to brighten up each bite even more.
Side Dishes
This dish pairs beautifully with steamed jasmine rice or sticky sushi rice to soak up the miso butter and salsa verde juices. Sautéed greens such as bok choy or spinach add a lovely earthy balance, while roasted root vegetables bring warmth and heartiness to the meal.
Creative Ways to Present
For an elegant touch, serve the salmon on a bed of quinoa or couscous, garnished with microgreens or edible flowers. You can also plate individual servings atop a creamy cauliflower purée or alongside a chilled cucumber salad for a refreshing contrast.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Miso Butter Salmon with Sizzled Scallion Salsa Verde Recipe, store the salmon and salsa separately in airtight containers in the refrigerator for up to 2 days. Keeping them apart prevents the salsa from making the salmon soggy and keeps flavors fresh.
Freezing
Freezing cooked salmon is possible but not ideal for this recipe due to the delicate textures of the miso butter and fresh salsa verde. If you do freeze, wrap salmon tightly and freeze for no longer than one month. Salsa is best made fresh and not frozen.
Reheating
When reheating, gently warm the salmon in a low-temperature oven or covered skillet to avoid drying it out. Add fresh salsa verde afterward to maintain its vibrant flavor and texture. Avoid microwaving, which can make the fish tough.
FAQs
Can I use other types of fish instead of salmon?
Absolutely! While salmon’s rich texture pairs wonderfully with the miso butter and scallion salsa verde, you could use fillets like cod, halibut, or sea bass. Just adjust cooking times accordingly, as these fish tend to cook faster.
Is white miso paste the only option for this recipe?
White miso is preferred for its mild, sweet flavor that complements the salmon without overpowering it. However, you can experiment with yellow or even red miso for a heartier, deeper umami taste, keeping in mind they have stronger flavors.
How spicy is the salsa verde with the red pepper flakes?
The red pepper flakes add just a gentle touch of heat that tingles but doesn’t overwhelm. If you’re sensitive to spice, feel free to leave them out and still enjoy all the fresh herbaceous flavors.
Can I prepare the miso butter in advance?
Yes! The miso butter can be made up to two days ahead and stored in the refrigerator. Just bring it to room temperature before using so it’s easy to spread and melts nicely over the salmon.
What’s the best way to get crispy salmon skin?
Make sure your skillet is hot before adding the salmon, and press down gently on the fillets skin-side down for the first minute. Don’t move the fish too much while cooking to develop a crisp, golden crust that adds wonderful texture.
Final Thoughts
This Miso Butter Salmon with Sizzled Scallion Salsa Verde Recipe has quickly become one of my absolute favorites for its brilliant marriage of flavors and effortless preparation. It’s one of those dishes you cook once and want to revisit again and again, whether for a dinner party or a cozy weeknight meal. Give it a try—you’re going to love how the savory miso butter and bright, smoky salsa verde lift simple salmon into a show-stopping dish.
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Miso Butter Salmon with Sizzled Scallion Salsa Verde Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This Miso Butter Salmon with Sizzled Scallion Salsa Verde is a flavorful and elegant dish featuring tender salmon fillets glazed with a rich miso butter and topped with a vibrant, slightly charred scallion salsa. Perfectly pan-seared for a crispy exterior and tender interior, this recipe balances umami, citrusy freshness, and mild heat for a satisfying meal ready in just 25 minutes.
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 bowl, combine the softened unsalted butter, white miso paste, soy sauce, sesame oil, freshly grated ginger, and fresh lemon juice. Mix until the ingredients are smooth and well incorporated. Set this mixture aside for later use.
- Cook the Salmon: Season both sides of the salmon fillets with salt and pepper. Heat a skillet over medium-high heat, then add the salmon fillets skin-side down (or presentation side down if skinless). Cook each side for 4-5 minutes, adjusting time based on fillet thickness, until the salmon is golden brown and cooked through.
- Glaze with Miso Butter: During the last minute of cooking, spoon a small amount of the prepared miso butter onto each salmon fillet. Allow the butter to melt and glaze the salmon for added flavor and moisture. Remove the salmon from the skillet and set aside.
- Make the Sizzled Scallion Salsa Verde: In the same skillet, add olive oil and the chopped scallions. Cook for 2-3 minutes over medium heat, stirring constantly until the scallions soften and develop a light char. Remove from heat, then stir in the chopped cilantro, parsley, lemon juice, white wine vinegar, minced garlic, and red pepper flakes if using. Season with salt and pepper to taste.
- Serve: Spoon the sizzled scallion salsa verde generously over the miso butter glazed salmon fillets. Serve immediately alongside steamed rice, sautéed greens, or your preferred vegetables for a complete meal.
Notes
- You can use skin-on salmon for extra crispiness or skinless if preferred.
- Adjust red pepper flakes in the salsa verde to control the heat level.
- For a gluten-free version, substitute soy sauce with tamari.
- If you prefer, the salsa verde can be served at room temperature or lightly warm.
- Leftover miso butter can be stored in the refrigerator and used for other seafood or vegetables.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese Fusion
