If you love vibrant flavors mingling with delicate textures, then the Miso Butter Salmon with Sizzled Scallion Salsa Verde Recipe is about to become your new weeknight obsession. This dish brings together the rich, umami-packed miso butter that melts gloriously over perfectly seared salmon fillets, complemented by a zesty, fresh scallion salsa verde that adds a delightful brightness and just the right amount of sizzle. It’s a beautiful balance of savory, tangy, and herbaceous elements that’ll have you savoring every bite and eager to share it with friends and family.
Ingredients You’ll Need
The magic of this Miso Butter Salmon with Sizzled Scallion Salsa Verde Recipe lies in its simple yet essential ingredients. Each item contributes its character — the miso paste deepens the umami, butter lends a creamy richness, and fresh herbs and citrus brighten the whole dish. Gather these key ingredients to bring out an explosion of flavors with minimal fuss.
- 4 salmon fillets (skin on or skinless): Choose fresh, firm salmon for juicy, tender results.
- 2 tablespoons unsalted butter, softened: Provides richness and helps the miso glaze to meld beautifully.
- 2 tablespoons white miso paste: Adds depth of flavor with savory umami notes.
- 1 tablespoon soy sauce: Enhances the overall seasoning with a salty-sweet punch.
- 1 teaspoon sesame oil: Infuses a subtle nutty aroma that complements the salmon perfectly.
- 1/2 teaspoon freshly grated ginger: Adds a slight spicy warmth and freshness to the butter.
- 1 tablespoon fresh lemon juice: Brightens both the miso butter and the salsa verde.
- Salt and pepper, to taste: Essential for balancing and enhancing all the flavors.
- 6-8 scallions, chopped: The star of the salsa verde with a lovely mild onion flavor and crunch.
- 2 tablespoons olive oil: For sizzled scallions and melding the salsa ingredients.
- 1/4 cup fresh cilantro, chopped: Adds vibrant herbal notes.
- 1 tablespoon fresh parsley, chopped: Provides a clean, fresh flavor.
- 1 tablespoon lemon juice: Brightens the salsa verde.
- 1 tablespoon white wine vinegar: Gives a gentle acidity and depth.
- 1 small garlic clove, minced: Adds savory kick to the salsa.
- 1/4 teaspoon red pepper flakes (optional): For those who like a touch of heat in their salsa verde.
- Salt and pepper, to taste: Necessary to bring out the best in the salsa ingredients.
How to Make Miso Butter Salmon with Sizzled Scallion Salsa Verde Recipe
Step 1: Prepare the Miso Butter
Begin by combining softened butter, white miso paste, soy sauce, sesame oil, freshly grated ginger, and lemon juice in a small bowl. Mix everything thoroughly until smooth and creamy. This luscious miso butter will be the secret star, adding rich umami tones that elevate the salmon to restaurant-quality deliciousness. Set this aside while you get the salmon ready.
Step 2: Season the Salmon Fillets
Pat your salmon fillets dry with a paper towel, then season generously with salt and pepper on both sides. This straightforward seasoning allows the natural flavor of the salmon to shine without overshadowing the miso butter’s complexity.
Step 3: Cook the Salmon
Heat a skillet over medium-high heat and add a touch of oil to prevent sticking. Place your salmon fillets in the hot pan and cook for 4-5 minutes on each side, depending on thickness, until they develop a beautiful golden crust and are cooked through but still moist inside. Near the last minute of cooking, dollop some of your miso butter onto each fillet so it can melt and create a sticky, flavorful glaze that’s simply irresistible.
Step 4: Sizzle the Scallions for Salsa Verde
In a separate pan, heat olive oil over medium heat and toss in the chopped scallions. Stir constantly as they soften and develop a light char for about 2-3 minutes. This sizzle adds a smoky, slightly sweet dimension that contrasts wonderfully with the fresh herbs and acidity in the salsa.
Step 5: Mix the Salsa Verde
Remove the scallions from the heat and immediately stir in freshly chopped cilantro, parsley, lemon juice, white wine vinegar, minced garlic, and optional red pepper flakes. Season with salt and pepper to taste. This vibrant, herb-packed salsa verde is bright, tangy, with just a hint of bite that balances the richness of the salmon beautifully.
Step 6: Assemble and Serve
Spoon your sizzled scallion salsa verde generously over each salmon fillet, letting the vivid green herbs create a stunning contrast against the buttery glaze. Serve the dish immediately to enjoy the perfect harmony of flavors and textures.
How to Serve Miso Butter Salmon with Sizzled Scallion Salsa Verde Recipe
Garnishes
For an elegant finishing touch, sprinkle some toasted sesame seeds on top to add a bit of crunch and nutty flavor. You can also add thin slices of fresh scallion rings for extra color and a mild oniony snap that complements the salsa verde perfectly.
Side Dishes
This Miso Butter Salmon with Sizzled Scallion Salsa Verde Recipe pairs wonderfully with simple steamed jasmine or basmati rice to soak up all the flavorful juices. Sautéed greens such as bok choy or spinach provide refreshing balance, while roasted baby potatoes or a crisp cucumber salad add satisfying texture contrast.
Creative Ways to Present
Looking to impress at your next dinner? Serve the salmon over a bed of creamy mashed cauliflower or a fluffy quinoa pilaf infused with lemon zest. Drizzle any leftover miso butter around the plate for a gourmet touch. For a casual twist, try wrapping the salmon and salsa in butter lettuce leaves for a fresh, handheld delight.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the salmon and salsa verde separately in airtight containers in the refrigerator. This prevents the salsa from making the salmon soggy and preserves both elements’ fresh flavors and textures.
Freezing
While freezing cooked salmon can sometimes affect texture, tightly wrap your cooked salmon fillets in plastic wrap and foil, then place in a freezer-safe bag for up to one month. Store the salsa verde only in the fridge as freezing fresh herbs and citrus often dulls their flavor.
Reheating
Gently reheat the salmon fillets in a low oven (around 275°F or 135°C) for about 10-15 minutes to avoid drying them out. Avoid reheating the salsa verde; instead, serve it cold or bring it to room temperature for the best flavor experience.
FAQs
Can I use other types of fish for this recipe?
Absolutely! While salmon is ideal for its rich flavor and firm texture, this miso butter and scallion salsa verde combo works great with other fatty fish like trout or Arctic char, or even firmer white fish if you adjust cooking times accordingly.
Is white miso paste interchangeable with other types of miso?
White miso is milder and sweeter, perfect for this recipe’s delicate balance. You can use yellow miso if you like a little more punch, but avoid darker red miso as its stronger flavor might overpower the dish.
Can I prepare the miso butter in advance?
Yes! Making the miso butter a day ahead allows the flavors to meld beautifully. Just keep it refrigerated and bring to room temperature before spreading it onto the salmon for cooking.
How spicy is the salsa verde?
The salsa verde is mostly fresh and tangy, with only a subtle kick from the optional red pepper flakes. Feel free to adjust the amount or omit them entirely if you prefer milder flavors.
What if I don’t have fresh herbs on hand?
You can substitute dried herbs, but use them sparingly as they are more concentrated and can change the salsa’s fresh character. Alternatively, fresh parsley alone works well as a simple substitute.
Final Thoughts
Trust me, once you try the Miso Butter Salmon with Sizzled Scallion Salsa Verde Recipe, it will quickly become a treasured dish in your cooking repertoire. It’s straightforward to prepare but delivers layers of flavor that feel special every time. Whether you’re cooking for a casual dinner or hosting guests, this dish promises warmth, excitement, and pure satisfaction with every bite. Give it a go and enjoy the delicious harmony of miso, butter, and fresh herbs right at your own table!
Print
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-inspired
Description
A flavorful and elegant Miso Butter Salmon recipe paired with a vibrant Sizzled Scallion Salsa Verde. The salmon is pan-seared to a golden brown and glazed with a creamy miso butter mixture, complemented by a fresh and mildly spicy salsa verde made with browned scallions, herbs, and zesty citrus. Perfect for a quick and impressive weeknight dinner or special occasion.
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 mixture: In a small bowl, combine the softened unsalted butter, white miso paste, soy sauce, sesame oil, freshly grated ginger, and fresh lemon juice. Mix until smooth and well combined. Set this miso butter aside.
- Season the salmon: Pat the salmon fillets dry with paper towels and season both sides generously with salt and pepper to taste.
- Heat the skillet: Place a large skillet or frying pan over medium-high heat and allow it to get hot.
- Cook the salmon: Add the salmon fillets to the hot skillet, skin-side down if applicable. Cook for 4-5 minutes per side depending on thickness, until the salmon is golden brown on both sides and cooked through.
- Glaze with miso butter: During the last minute of cooking, spoon some of the prepared miso butter onto each salmon fillet. Allow the butter to melt and glaze the salmon as it finishes cooking. Then remove the salmon from the skillet and set aside on a warm plate.
- Sizzle the scallions: In the same skillet, add the olive oil and chopped scallions. Cook for 2-3 minutes, stirring constantly, until the scallions are softened and slightly charred for extra flavor.
- Make the salsa verde: Remove the skillet from heat and stir in the fresh cilantro, parsley, lemon juice, white wine vinegar, minced garlic, and red pepper flakes if using. Season the salsa verde with salt and pepper to taste and mix well.
- Serve: Spoon the sizzled scallion salsa verde generously over the top of the salmon fillets. Serve immediately with steamed rice, sautéed greens, or your preferred vegetable side dish for a complete meal.
Notes
- You can use skin-on or skinless salmon fillets based on your preference; skin-on crisps nicely in the pan.
- Adjust red pepper flakes in the salsa verde for desired level of heat or omit for a milder flavor.
- The miso butter can be prepared ahead and refrigerated; bring to room temperature before using.
- Ensure your skillet is properly heated to get a nice sear on the salmon.
- This dish pairs wonderfully with steamed jasmine or basmati rice and sautéed or steamed greens like bok choy or spinach.
