If you love salmon that’s rich, flavorful, and delivers a delightful balance of savory and fresh, you are going to adore this Miso Butter Salmon with Sizzled Scallion Salsa Verde Recipe. This dish brings together the creamy, umami-packed goodness of miso butter paired with a vibrant, herbaceous salsa verde that’s warmed through with slightly sizzled scallions. It’s a perfect weeknight dinner that feels special but comes together effortlessly. Every bite is a harmonious dance of textures and flavors that will have you reaching for seconds and maybe even thirds!
Ingredients You’ll Need
This recipe relies on simple yet incredibly thoughtful ingredients. Each plays a key role in creating layers of flavor and pleasing textures, from the silky miso butter that glazes the salmon to the zesty salsa verde that adds brightness and a touch of heat.
- Salmon fillets: Choose fresh or thawed fillets (skin on adds crispiness) for tender, rich fish.
- Unsalted butter: Softened to blend smoothly with miso for a luscious glaze.
- White miso paste: The star umami ingredient adding savory depth without overpowering.
- Soy sauce: Introduces a subtle salty complexity.
- Sesame oil: A few drops bring a fabulous toasty aroma.
- Fresh ginger: Grated ginger cuts through richness with a bright zing.
- Lemon juice: Adds fresh acidity both in the miso butter and salsa.
- Scallions: Chopped scallions quickly sizzled infuse smoky, mild onion notes.
- Olive oil: For cooking scallions and bringing richness to salsa verde.
- Fresh cilantro and parsley: These herbs make the salsa verde burst with freshness and color.
- White wine vinegar: Balances the salsa with a clean, tangy bite.
- Garlic: Minced for subtle pungency in the salsa verde.
- Red pepper flakes: A little optional heat to wake up the flavors.
- Salt and pepper: Essential seasonings to highlight all the components perfectly.
How to Make Miso Butter Salmon with Sizzled Scallion Salsa Verde Recipe
Step 1: Prepare the Miso Butter
Start by combining softened unsalted butter with white miso paste, soy sauce, sesame oil, freshly grated ginger, and lemon juice. Stir everything together until it’s completely smooth and well blended. This miso butter will be your rich, savory glaze that transforms the salmon into a mouthwatering masterpiece.
Step 2: Cook the Salmon
Season your salmon fillets generously with salt and pepper on both sides. Heat a skillet over medium-high heat and place the salmon in the hot pan. Cook each side for about 4 to 5 minutes, depending on your fillet thickness, until the surface turns a gorgeous golden brown and the fish is cooked through but still juicy inside. During the last minute of cooking, spoon a little of the miso butter over each fillet, letting it melt into a glossy, flavorful coating. Then, carefully remove the salmon and set it aside to rest briefly.
Step 3: Make the Sizzled Scallion Salsa Verde Recipe
In the same skillet, add olive oil and toss in the chopped scallions. Stir constantly for 2 to 3 minutes until the scallions soften and develop those irresistible charred spots. Remove the pan from heat and immediately mix in fresh cilantro, parsley, lemon juice, white wine vinegar, minced garlic, and a pinch of red pepper flakes if you want a little kick. Stir everything together and season generously with salt and pepper. This salsa verde is fresh, vibrant, and a fantastic counterpoint to the richness of the salmon.
Step 4: Assemble and Serve
Place the glazed salmon on plates and spoon the sizzled scallion salsa verde generously over the top. The beautiful contrast of warm, buttery salmon with the fresh, herbaceous salsa verde makes each bite a celebration. Serve it up right away so you can enjoy that perfect balance of warm and fresh flavors.
How to Serve Miso Butter Salmon with Sizzled Scallion Salsa Verde Recipe
Garnishes
For an extra pop, sprinkle some toasted sesame seeds or thinly sliced scallions on top. A few lemon wedges on the side also brighten the dish if anyone loves a splash of fresh citrus just before eating.
Side Dishes
This dish pairs wonderfully with simple steamed jasmine rice or fluffy quinoa to soak up the luscious miso butter and salsa verde juices. Sautéed greens like bok choy, spinach, or kale offer a nice balance of earthiness. Roasted vegetables such as asparagus or Brussels sprouts will add a lovely contrast in textures and flavors.
Creative Ways to Present
For a stunning presentation, lay the salmon over a bed of sautéed baby spinach or a colorful slaw tossed lightly in lemon vinaigrette. Alternatively, serve the salmon tacos-style on warm tortillas with a dollop of salsa verde and crunchy cabbage slaw for a fun twist that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Store leftover salmon and salsa verde separately in airtight containers in the refrigerator. They will keep well for up to 2 days without losing their distinctive flavors and textures.
Freezing
While fresh salmon is always best, you can freeze cooked salmon for up to a month. Wrap it tightly and exclude the salsa verde, which is best fresh. When ready, thaw in the fridge overnight.
Reheating
Reheat salmon gently in a low oven or covered skillet to avoid drying it out. Add fresh salsa verde after warming to keep its vibrant flavor and texture intact.
FAQs
Can I use miso butter on other types of fish?
Absolutely! This miso butter pairs beautifully with firm white fish like cod or halibut, as well as other fatty fish like trout. The savory richness enhances a variety of seafood options.
What if I don’t have white miso paste?
You could substitute with yellow miso or even a small amount of soy sauce, but white miso has a gentler flavor that complements salmon best. Try to find white miso for an authentic taste.
Is the sizzled scallion salsa verde served hot or cold?
It’s best served warm or at room temperature. The scallions are quickly charred in the skillet to bring out a smoky sweetness before mixing with the fresh herbs and seasonings, delivering a nicely balanced salsa.
How spicy is the salsa verde?
The red pepper flakes are optional and can be adjusted to your heat preference. Without them, the salsa verde is more fresh and tangy than spicy, perfect for everyone’s palate.
Can I make this gluten-free?
Yes! Just use tamari or a gluten-free soy sauce substitute in the miso butter, and ensure all other ingredients are gluten-free. This recipe naturally leans towards gluten-free goodness.
Final Thoughts
You really can’t go wrong with this Miso Butter Salmon with Sizzled Scallion Salsa Verde Recipe. It’s a comforting yet elegant dish that’s surprisingly straightforward to prepare, making it perfect for both busy weeknights and special occasions. Give it a try—you might just find your new favorite way to enjoy salmon, packed with irresistible flavor and fresh, vibrant accompaniments.
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 Fusion
Description
This Miso Butter Salmon with Sizzled Scallion Salsa Verde is a quick and flavorful dish combining tender pan-seared salmon glazed with a savory miso butter and topped with a vibrant, slightly charred scallion salsa. Perfect for a nutritious weeknight dinner, it balances umami-rich flavors with fresh herbs and citrusy tang.
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: In a bowl, combine the softened butter, white miso paste, soy sauce, sesame oil, freshly grated ginger, and fresh lemon juice. Mix thoroughly until smooth and well blended. Set this miso butter aside for later use.
- Cook the Salmon: Season both sides of the salmon fillets with salt and pepper. Heat a skillet over medium-high heat and place the fillets skin-side down if skin-on. Cook each side for about 4-5 minutes, depending on thickness, until the salmon is golden brown and just cooked through. During the last minute of cooking, spoon a portion of the prepared miso butter over each fillet, allowing it to melt and glaze the fish. Once cooked, remove the salmon from the skillet and keep warm.
- Make the Sizzled Scallion Salsa Verde: Using the same skillet, add the olive oil and chopped scallions. Sauté the scallions for 2-3 minutes, stirring constantly, until they soften and develop slight charred edges. Remove the skillet from heat and immediately stir in the chopped cilantro, parsley, lemon juice, white wine vinegar, minced garlic, and optional red pepper flakes. Season with salt and pepper to taste, mixing well to combine all flavors.
- Serve: Plate the salmon fillets and generously spoon the sizzled scallion salsa verde over the top. Serve immediately alongside steamed rice, sautéed greens, or your preferred vegetable side dish for a complete, delectable meal.
Notes
- Use skin-on salmon for extra crispy texture or skinless for easier plating.
- Adjust red pepper flakes in the salsa verde for desired spiciness or omit for a milder flavor.
- The miso butter can be prepared ahead and stored in the refrigerator for up to 3 days.
- Ensure not to overcook the salmon to keep it juicy and tender.
- Feel free to substitute fresh herbs in the salsa verde with basil or mint for a different flavor profile.
