If you’re craving something quick, flavorful, and absolutely packed with umami, this Miso Butter Salmon with Sizzled Scallion Salsa Verde is the perfect dish. The miso butter creates a rich, savory glaze over flaky salmon, while the tangy and vibrant salsa verde, with its sizzled scallions, shallots, and garlic, adds freshness and a slight heat to the dish. It’s a simple yet elegant meal that comes together in under 30 minutes, ideal for a weeknight dinner or a special occasion.
This recipe came to life after a visit to a farmer’s market. I was inspired by the fresh scallions and cilantro I picked up and wanted to pair them with something simple, like salmon, to let their bold flavors shine. The combination of miso butter on the salmon with the sizzling scallion salsa verde took me by surprise—it’s the kind of dish that makes you stop mid-bite, savoring all the layers of flavor. It’s now become a go-to recipe in my kitchen, and every time I make it, it reminds me of the beauty of fresh, simple ingredients.
Why You’ll Love This Miso Butter Salmon:
- Umami Explosion: The miso butter creates a savory, slightly sweet glaze that melts into the salmon as it bakes.
- Quick and Easy: With only 10 minutes of prep and 15 minutes of baking, this dish is perfect for those busy evenings.
- Sizzling Salsa Verde: The vibrant scallion and cilantro salsa verde adds brightness and a satisfying sizzle to each bite, balancing the richness of the salmon.
- Versatile: Serve this over rice, quinoa, or even a fresh green salad for a light yet satisfying meal.
Ingredients (Serves 2):
For the Miso Butter Salmon:
- 2 salmon filets (about 450–680 g / 1–1.5 lbs)
- 1 tbsp (15 g) white miso paste
- 2 tbsp (30 g) unsalted butter, room temperature
- Freshly ground black pepper, to taste
For the Sizzled Scallion Salsa Verde:
- 2 large scallions, finely chopped
- 1 shallot, thinly sliced
- 4 garlic cloves, minced
- 1/2 tsp aleppo pepper or crushed red pepper flakes
- 1/4 cup (60 ml) olive oil
- 2 tbsp (8 g) cilantro, roughly chopped
- 1 tbsp (15 ml) red wine vinegar
- Juice of 1/2 lemon
Directions:
- Prepare the Miso Butter Salmon:
Preheat your oven to 400°F (200°C). In a small bowl, mash together the white miso paste and room-temperature butter with a fork until well combined. - Season and Bake the Salmon:
Place the salmon filets, skin side down, on a lined baking sheet. Spread the miso butter mixture evenly over the tops of the salmon. Sprinkle with a little black pepper. Bake the salmon for about 15 minutes or until the fish flakes easily with a fork and is cooked through. - Make the Sizzled Scallion Salsa Verde:
While the salmon is baking, prepare the salsa verde. In a medium heatproof bowl, combine the chopped scallions, sliced shallots, minced garlic, and aleppo pepper (or red pepper flakes). Heat the olive oil in a small pan over medium heat until it’s hot but not smoking. Carefully pour the hot oil over the scallion mixture, stirring to combine. Let the mixture sit for 10 minutes to allow the flavors to meld. - Finish the Salsa Verde:
After 10 minutes, stir in the chopped cilantro, red wine vinegar, and lemon juice. Taste and adjust seasoning as needed. - Serve:
Once the salmon is done baking, serve it over a bed of rice or fresh greens. Spoon the sizzled scallion salsa verde generously over the salmon. Enjoy!
Notes:
- Crispier Skin: For those who love crispy salmon skin, sear the salmon skin-side down in a hot skillet for a couple of minutes before placing it in the oven.
- Substitute Greens: If you prefer, you can swap out the cilantro in the salsa verde for parsley or mint for a different flavor profile.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The salsa verde can be refrigerated separately and used on other dishes like grilled chicken or roasted veggies.
