Description
This Miso Butter Salmon is a perfect balance of savory, umami-rich miso butter and tender salmon fillets, topped with a vibrant and zesty sizzled scallion salsa verde. This dish combines bold flavors for a truly indulgent seafood experience that’s simple yet sophisticated.
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 the softened butter, miso paste, soy sauce, sesame oil, grated ginger, and lemon juice.
- Mix until smooth and well combined. Set aside.
- Cook the Salmon:
- Heat a large skillet over medium-high heat and add a little oil (such as vegetable or canola oil) to prevent sticking.
- Season the salmon fillets with salt and pepper on both sides.
- Place the salmon fillets in the hot skillet and cook for 4-5 minutes per side, depending on the thickness of the fillets, until golden brown and cooked through.
- While the salmon is cooking, spoon a little of the miso butter onto each fillet during the last minute of cooking, allowing it to melt and glaze the salmon. Remove the salmon from the skillet and set it aside.
- Make the Sizzled Scallion Salsa Verde:
- In a separate small skillet, heat the olive oil over medium-high heat.
- Add the chopped scallions and cook for 2-3 minutes, stirring constantly, until they are softened and slightly charred.
- Remove from the heat and add the fresh cilantro, parsley, lemon juice, white wine vinegar, garlic, and red pepper flakes (if using). Stir to combine and season with salt and pepper to taste.
- Serve:
- Place the cooked salmon fillets on serving plates.
- Spoon the sizzled scallion salsa verde over the top of the salmon fillets.
- Serve immediately with a side of steamed rice, sautéed greens, or your favorite vegetable.
Notes
- If you prefer a slightly spicier salsa verde, you can add more red pepper flakes or a small amount of chopped fresh chili.
- The miso butter can be prepared ahead of time and stored in the fridge for up to 3 days.
- For an extra burst of flavor, top with toasted sesame seeds or sliced radishes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing, Pan-searing
- Cuisine: Asian, Japanese, Fusion
Nutrition
- Serving Size: 1 salmon fillet with salsa
- Calories: 450
- Sugar: 3g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 70mg