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
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 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.
