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
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 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
