If you are searching for a dish that perfectly marries rich, savory flavors with fresh, vibrant accents, then look no further than this Miso Butter Salmon with Sizzled Scallion Salsa Verde Recipe. This dish is a delightful dance of creamy miso butter that coats tender salmon fillets to perfection, while the bright and slightly smoky scallion salsa verde brings a fresh pop and complexity to every bite. It’s balanced, easy to make, and carries a sophisticated flair that will have you reaching for seconds and hearts warming with every forkful.
Ingredients You’ll Need
This recipe shines because of its simple, high-quality ingredients, each chosen to build layers of flavor that complement rather than compete. The miso butter gives the salmon an irresistible umami richness, while the scallion salsa verde bursts with fresh herbs and a touch of acidity to keep things lively. Here is everything you’ll need:
- Salmon fillets: Choose 4 fillets, skin on or skinless depending on your preference, for the star protein that absorbs all the flavors beautifully.
- Unsalted butter: Two tablespoons of smooth butter to create that luscious miso butter coating.
- White miso paste: Two tablespoons for a mild, salty, and deeply savory punch that transforms the butter.
- Soy sauce: A tablespoon to introduce a savory depth and subtle saltiness.
- Sesame oil: One teaspoon to infuse a hint of nutty aroma that complements the miso.
- Freshly grated ginger: Half a teaspoon to add brightness and a little zing.
- Fresh lemon juice: A tablespoon to lift the miso butter and salsa verde with vibrant acidity.
- Salt and pepper: To taste, seasoning each component perfectly.
- Scallions: Six to eight chopped scallions, which will be sizzled until slightly charred for the salsa verde.
- Olive oil: Two tablespoons to sauté the scallions gently and bring out their sweetness.
- Fresh cilantro: A quarter cup chopped, adding a fresh herbal burst.
- Fresh parsley: One tablespoon, chopped, for an additional layer of green, fresh flavor.
- White wine vinegar: A tablespoon, bringing acidity and brightness to balance the richness.
- Garlic: One small clove, minced, for a subtle savory kick in the salsa.
- Red pepper flakes (optional): A quarter teaspoon if you love a little gentle heat to contrast the buttery salmon.
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 with white miso paste, soy sauce, sesame oil, freshly grated ginger, and lemon juice. Stir everything together until you achieve a smooth, velvety mixture. This miso butter will be your salmon’s luscious, flavorful jacket, so set it aside as you prep the rest.
Step 2: Season the Salmon Fillets
Pat your salmon fillets dry and season them generously on both sides with salt and pepper. This straightforward step ensures the natural flavors of the fish shine through when cooked and balances perfectly with the miso butter glaze later on.
Step 3: Cook the Salmon
Heat a skillet over medium-high heat and lay the salmon fillets skin-side down if you chose skin-on. Cook each side for about 4 to 5 minutes, depending on thickness, until the surface turns beautifully golden brown and the fish flakes easily. During the final minute of cooking, spoon a bit of the prepared miso butter on top of each fillet, letting it melt and infuse the fish with extra richness and that irresistible umami flavor.
Step 4: Make the Sizzled Scallion Salsa Verde
In a separate pan, heat olive oil over medium heat and add the chopped scallions. Stir continuously to soften and char them slightly, which unlocks a smoky sweetness that’s the heart of this salsa verde. Once softened, remove from heat and mix in fresh cilantro, parsley, lemon juice, white wine vinegar, minced garlic, and optional red pepper flakes. Season with salt and pepper to taste, and give everything a good stir to meld the fresh, tangy, and mildly spicy flavors together.
Step 5: Combine and Serve
Once your salmon is perfectly cooked and glazed with that dreamy miso butter, spoon the vibrant sizzled scallion salsa verde generously over the top. This finishing touch brings brightness, texture, and color, turning each bite into a celebration of flavors.
How to Serve Miso Butter Salmon with Sizzled Scallion Salsa Verde Recipe
Garnishes
To elevate this dish even further, sprinkle freshly chopped cilantro or parsley on top for an extra burst of green freshness. A few thin lemon slices or wedges make a beautiful, edible garnish that lets you add a fresh squeeze of brightness at the table.
Side Dishes
This recipe pairs beautifully with steamed jasmine or basmati rice, which soaks up the flavorful juices perfectly. Lightly sautéed greens like baby spinach or bok choy add a subtle bitterness that balances the richness of the salmon. For a heartier meal, roasted root vegetables or a crisp, simple salad with a citrus vinaigrette complement the overall flavor palette well.
Creative Ways to Present
For a stunning presentation, try plating your miso butter salmon on a wooden board or a rustic ceramic plate with the salsa verde artfully drizzled or spooned on top. Add a sprinkle of toasted sesame seeds or a delicate microgreen salad on the side for texture contrast and a restaurant-quality finish that will wow anyone lucky enough to share this meal with you.
Make Ahead and Storage
Storing Leftovers
If you have any salmon or salsa verde left over, store them separately in airtight containers. The salmon keeps well in the fridge for up to 2 days, while the salsa verde will stay fresh and vibrant for 3 to 4 days thanks to its acidic components.
Freezing
Although this dish is best enjoyed fresh, the cooked salmon can be frozen for up to one month. Wrap it tightly in plastic wrap and foil or place in a freezer-safe bag. Avoid freezing the salsa verde to maintain its bright, fresh flavor and texture.
Reheating
When reheating, gently warm the salmon in a low oven or skillet to avoid drying it out. Add a little fresh salsa verde on top after reheating to revive the crisp and fresh notes that make this dish so irresistible.
FAQs
Can I use other types of fish instead of salmon?
Absolutely! While salmon’s rich flavor pairs beautifully with the miso butter and scallion salsa verde, other firm fish like cod, halibut, or trout can also work well when cooked carefully to retain moisture.
Is white miso paste important, or can I substitute other types?
White miso is preferred because it provides a mild, sweet umami flavor that doesn’t overpower the dish. Red or darker miso can be stronger and saltier, so use them sparingly or adjust other seasoning when substituting.
Can I prepare the miso butter and salsa verde ahead of time?
Yes, you can make both up to a day in advance. Just keep the miso butter chilled and the salsa verde refrigerated in a sealed container. Bring the butter to room temperature before using, and give the salsa a stir before serving.
What if I don’t like spicy food? Can I skip the red pepper flakes?
Definitely! The red pepper flakes add a gentle heat, but they’re completely optional. The salsa verde still tastes fresh and delicious without them.
How do I know when the salmon is perfectly cooked?
The salmon should have an opaque appearance and flake easily with a fork. Cooking time varies with thickness, but 4 to 5 minutes per side on medium-high heat usually does the trick for fillets about an inch thick.
Final Thoughts
There is something truly special about the Miso Butter Salmon with Sizzled Scallion Salsa Verde Recipe that turns a simple dinner into an unforgettable experience. Its balance of luxurious, savory butter and bright, herbaceous salsa makes it a go-to for both weeknight meals and special occasions. I encourage you to try this recipe—you’ll find that its approachable ingredients and straightforward steps lead to an absolutely stunning dish that’s both comforting and exciting to the palate. Happy cooking and even happier eating!
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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
Description
A flavorful and elegant Miso Butter Salmon topped with a vibrant Sizzled Scallion Salsa Verde. The salmon is pan-seared to a golden brown and glazed with a rich miso butter, complemented perfectly by a fresh and tangy scallion salsa bursting with herbs and a hint of heat. This dish is quick to prepare and sure to impress at any dinner table.
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 2 tablespoons softened unsalted butter, 2 tablespoons white miso paste, 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. Set aside.
- Season the salmon: Pat the salmon fillets dry and season both sides with salt and pepper to taste.
- Heat skillet: Place a large skillet over medium-high heat and allow it to get hot.
- Cook salmon: Add the salmon fillets to the hot skillet skin side down if using skin-on. Cook for 4-5 minutes per side, depending on thickness, until the salmon is golden brown and cooked through.
- Glaze the salmon: During the last minute of cooking, spoon a little of the prepared miso butter over each fillet, allowing it to melt and glaze the salmon beautifully. Remove the salmon from the skillet and set aside.
- Sizzle scallions: In the same skillet, add 2 tablespoons olive oil and the chopped scallions. Cook for 2-3 minutes, stirring constantly, until the scallions soften and develop a slight char.
- Prepare salsa verde: Remove the skillet from heat and stir in 1/4 cup chopped fresh cilantro, 1 tablespoon chopped parsley, 1 tablespoon lemon juice, 1 tablespoon white wine vinegar, 1 minced garlic clove, and 1/4 teaspoon red pepper flakes if using. Season with salt and pepper to taste and mix well.
- Serve: Spoon the sizzled scallion salsa verde generously over the glazed salmon fillets and serve immediately alongside steamed rice, sautéed greens, or your favorite vegetables.
Notes
- Use fresh salmon fillets for the best flavor and texture.
- Adjust red pepper flakes quantity according to your heat preference or omit for a milder salsa.
- Skin-on salmon adds a crispy texture when cooked properly but can be omitted if preferred.
- The miso butter can be prepared in advance and stored in the refrigerator for up to 3 days.
- Pair this dish with light sides such as steamed rice and sautéed vegetables for a balanced meal.
