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Miso Butter Salmon with Sizzled Scallion Salsa Verde Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 90 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: Japanese Fusion
  • Diet: Low Fat

Description

This Miso Butter Salmon with Sizzled Scallion Salsa Verde is a flavorful and elegant dish featuring tender salmon fillets glazed with a rich miso butter, paired with a vibrant and slightly charred scallion salsa verde. The combination of savory miso, fresh herbs, and tangy citrus makes for a perfect balance of taste and texture, ideal for a quick gourmet meal.

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

  1. Prepare the miso butter: 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 the miso butter mixture aside.
  2. Season the salmon: Pat the salmon fillets dry with paper towels, then season both sides generously with salt and pepper.
  3. Cook the salmon: Heat a large skillet over medium-high heat. Place the salmon fillets skin-side down (if using skin-on) in the hot skillet. Cook for about 4-5 minutes per side, depending on the thickness of the fillets, until golden brown and cooked through.
  4. Glaze with miso butter: During the last minute of cooking, spoon a little of the prepared miso butter onto each salmon fillet. Allow the butter to melt and glaze the salmon for extra flavor and moisture. Remove the salmon from the skillet and set aside to rest.
  5. Sizzle the scallions: In the same skillet, add the olive oil and chopped scallions. Cook over medium heat for 2-3 minutes, stirring constantly until the scallions are softened and slightly charred.
  6. Make the salsa verde: Remove the skillet from heat. Add the fresh cilantro, parsley, lemon juice, white wine vinegar, minced garlic, and red pepper flakes (if using) to the scallions. Stir well to combine, and season with salt and pepper to taste.
  7. Serve: Spoon the sizzled scallion salsa verde generously over the salmon fillets. Serve immediately with steamed rice, sautéed greens, or your favorite vegetable accompaniment.

Notes

  • Salmon can be cooked skin-on or skinless based on preference; skin-on adds extra flavor and texture.
  • If you prefer a milder salsa, omit the red pepper flakes.
  • The miso butter can be prepared in advance and refrigerated; bring to room temperature before use for easier spreading.
  • Use a non-stick or well-seasoned skillet to prevent the salmon from sticking.
  • For a gluten-free version, substitute soy sauce with tamari or coconut aminos.

Find it online: https://slsrecipes.com/miso-butter-salmon-with-sizzled-scallion-salsa-verde-recipe/