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
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 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.
