Miso Butter Salmon with Sizzled Scallion Salsa Verde

If you’re looking for a dish that’s equal parts rich, savory, and refreshing, then this Miso Butter Salmon with Sizzled Scallion Salsa Verde is your answer. Picture tender salmon fillets coated in a luscious miso butter glaze, with a zesty salsa verde made from fresh scallions to bring everything to life. The salty umami from the miso, combined with the bright, tangy salsa, creates a flavor experience that feels both indulgent and light. Trust me, you’re going to want to make this one again and again!

https://www.snappersfish.com/post/miso-butter-salmon-with-sizzled-scallion-salsa-verde

• For the Miso Butter Salmon

  • 4 salmon fillets (skin on or skinless)

  • 2 tablespoon unsalted butter, softened

  • 2 tablespoon 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 tablespoon 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

Cook Mode Prevent your screen from going dark

Instructions

1. 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.

2. 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.

3. 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.

4. 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.