If you’re searching for a dinner that’s both elegant and easy enough for a weeknight, look no further than Miso Butter Salmon with Sizzled Scallion Salsa Verde. This stunning dish features rich, roasted salmon slathered in a creamy, umami-packed miso butter, then finished with a vibrant, herby scallion salsa verde that practically dances with flavor. The velvety, slightly caramelized salmon pairs perfectly with the warmly sizzled, ginger-laced sauce, creating a combination you’ll crave again and again.
Ingredients You’ll Need
The magic of Miso Butter Salmon with Sizzled Scallion Salsa Verde lies in its simplicity. Every ingredient brings something special to the table, whether it’s richness, brightness, heat, or sheer depth of flavor. Here’s how each component helps make this dish unforgettable:
- Salmon Fillets: Skin-on fillets yield a juicy interior and help the fish hold together — opt for center-cut pieces for even cooking.
- White Miso Paste: Delivers a gentle, nutty umami that blends seamlessly into the butter; white miso is milder and sweeter than darker varieties.
- Unsalted Butter: Softened butter gives the miso marinade its luxurious creaminess and helps the topping brown in the oven.
- Rice Vinegar: Offers just the right tang both in the marinade and the salsa, cutting through the richness of the salmon.
- Honey: Adds a touch of sweetness that encourages caramelization and rounds out the salty and savory notes.
- Soy Sauce: Infuses savory, salt-forward depth; you can use low-sodium soy for gentler seasoning.
- Sesame Oil: Just a hint brings nutty, toasty aroma and that unmistakable Asian-inspired flair.
- Scallions: When sizzled in oil, scallions become the star of the salsa, infusing it with mellow onion flavor and gorgeous color.
- Fresh Cilantro: This bright herb layers in freshness and a slightly citrusy tone, perfect for tying everything together.
- Fresh Parsley: For a classic salsa verde feel and gentle herbal backbone.
- Garlic Clove: A little minced garlic gives the salsa a sharp, savory kick.
- Grated Fresh Ginger: Delivers zip and warmth, perfectly complementing the miso and salmon.
- Red Pepper Flakes: For a gentle heat that perks up every bite; feel free to amp it up or down.
- Olive Oil: Used for sizzling the scallions and binding the salsa verde; choose extra virgin for best flavor.
- Salt: Just to taste, especially after combining all those flavorful ingredients.
How to Make Miso Butter Salmon with Sizzled Scallion Salsa Verde
Step 1: Prep the Oven and Baking Sheet
Start by preheating your oven to 400°F and lining a baking sheet with parchment paper. This little bit of prep means your salmon cooks evenly and cleanup is a total breeze. Plus, a lined sheet helps ensure you don’t lose a drop of that delicious miso butter as it bakes.
Step 2: Make the Miso Butter
In a small bowl, blend together the white miso paste, softened unsalted butter, rice vinegar, honey, soy sauce, and sesame oil until you have a smooth, creamy mixture. This miso butter is the secret weapon — it bastes the fish as it cooks, locking in moisture and building up a flavorful crust.
Step 3: Prep and Top the Salmon
Pat your salmon fillets dry and lay them skin-side down on your prepared baking sheet. Spread the miso butter evenly over the tops of each fillet, ensuring every bite soaks up that luscious marinade. Don’t be shy — the more generous the coating, the more flavorful the finish.
Step 4: Roast the Salmon
Slide the tray into your preheated oven and roast the salmon for 10 to 12 minutes. You’ll know it’s done when the salmon turns opaque and flakes easily with a fork. The miso butter will bubble and brown, creating a gorgeous top layer that’s as fragrant as it is tasty.
Step 5: Make the Sizzled Scallion Salsa Verde
While the salmon cooks, heat the olive oil in a small skillet over medium-high heat. Add the sliced scallions and let them sizzle for 2–3 minutes, stirring occasionally; you want them just golden, not burnt. Pull off the heat, then quickly stir in the cilantro, parsley, minced garlic, grated ginger, red pepper flakes, rice vinegar, and a pinch of salt. The sizzling oil gently “blooms” the herbs and spices — this is not your typical salsa verde!
Step 6: Assemble and Serve
Spoon the warm salsa verde generously over the roasted salmon fillets and bring the whole platter straight to the table. This is where the magic happens — the warm, zingy sauce seeps into the rich salmon and the fragrant butter, creating the irresistible Miso Butter Salmon with Sizzled Scallion Salsa Verde experience.
How to Serve Miso Butter Salmon with Sizzled Scallion Salsa Verde
Garnishes
The finishing touch for Miso Butter Salmon with Sizzled Scallion Salsa Verde is all about extra freshness and a pop of color. Try a sprinkle of extra chopped cilantro or parsley, thinly sliced scallions, or even a scattering of toasted sesame seeds for crunch and charm. A wedge of lime or lemon on the side adds brightness if you love a citrusy edge.
Side Dishes
This salmon absolutely shines alongside a scoop of fluffy jasmine rice, which eagerly soaks up all the saucy goodness. For more veggie action, roasted broccoli, bok choy, or garlic green beans keep things simple but vibrant. A crisp cucumber salad or a quick Asian slaw can add a cool, refreshing bite against the warm, miso-baked fish.
Creative Ways to Present
Miso Butter Salmon with Sizzled Scallion Salsa Verde can star on your dinner table in several fun ways! Try flaking the salmon and tucking it into lettuce wraps with rice and extra salsa for a casual gathering. Serve over soba noodles for a hearty, slurpable option. Or, let it anchor a composed grain bowl with quinoa, pickled carrots, and avocado for a colorful lunch that’s just as exciting cold as it is warm.
Make Ahead and Storage
Storing Leftovers
Once cool, store any leftover Miso Butter Salmon with Sizzled Scallion Salsa Verde in an airtight container in the refrigerator for up to 2 days. The flavors meld and remain vibrant, though the salsa will mellow just a bit. If possible, keep the salsa verde separate from the salmon to maintain its bright, fresh texture.
Freezing
You can freeze any leftover salmon without the salsa verde for up to 2 months. Wrap the fillets tightly in plastic wrap and place in freezer bags. Thaw overnight in the refrigerator for best results. The salsa verde is best enjoyed fresh but can be refrigerated for a few days if you want to make it ahead.
Reheating
To reheat, place salmon in a low oven (around 275°F) loosely covered with foil until just warmed through, about 8 to 10 minutes. Avoid microwaving, as it can dry the fish. Spoon on the reserved salsa verde after reheating for the freshest, brightest flavors.
FAQs
Can I use a different type Main Course
Definitely! While salmon’s richness pairs beautifully with the miso butter and sizzled scallion salsa, you could use Arctic char, steelhead trout, or even halibut fillets. Just adjust the roasting time for thinner or thicker fillets.
Is it possible to make Miso Butter Salmon with Sizzled Scallion Salsa Verde dairy-free?
Yes! Substitute the unsalted butter in the miso mixture with a vegan butter alternative or coconut oil. The result will still be packed with flavor and perfectly creamy.
Can I prepare the salsa verde in advance?
Absolutely. You can sizzle the scallions and mix up the rest of the salsa verde ingredients up to a day ahead. Store it tightly covered in the refrigerator and gently warm before serving for the best texture and taste.
What if I don’t have white miso?
No worries! Brown (red) miso is a good substitute — just expect a slightly stronger, earthier flavor. You may want to use a touch less, as it can be saltier than white miso.
How do I know when the salmon is perfectly cooked?
The salmon is done when it easily flakes with a fork and has turned opaque throughout. Aim for an internal temperature of about 125°F for moist, tender fillets; avoid overcooking to keep them luscious and buttery.
Final Thoughts
Bringing Miso Butter Salmon with Sizzled Scallion Salsa Verde to your kitchen guarantees rave reviews, whether for a special occasion or a treat-yourself weeknight. The balance of rich, savory butter, sweet and tangy glaze, and punchy herb sauce makes every bite an experience worth repeating. Make it soon and you might just find a new favorite in your regular rotation!
