Miso Butter Salmon with Sizzled Scallion Salsa Verde Recipe

Ash Tyrrell

Miso Butter Salmon with Sizzled Scallion Salsa Verde Recipe

I recently tried making this Miso Butter Salmon with Sizzled Scallion Salsa Verde, and wow—what a flavor explosion! I love how the rich miso butter perfectly complements the tender salmon, while the bright, zesty salsa verde adds that extra punch. It felt like a restaurant-quality meal I could whip up in my own kitchen

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Total Time 25

Servings: 2

Ingredients Method Notes

Ingredients

2 salmon filets about 1–1.5 lbs – fresh, wild-caught works best for flavor and texture.
1 tbsp white miso paste – adds umami richness; make sure it’s smooth for easy mixing.
2 tbsp butter room temperature – soft butter blends better with miso.
Black pepper – freshly ground gives the best flavor.
2 large scallions finely chopped – use fresh green tops for color and mild onion flavor.
1 shallot sliced – adds gentle sweetness without overpowering.
4 cloves garlic minced – fresh garlic is essential; avoid pre-minced jars.
1/2 tsp Aleppo or crushed red pepper – adjust to your heat preference.
1/4 cup olive oil – high-quality extra virgin works best.
2 tbsp roughly chopped cilantro – adds freshness and herbaceous notes.
1 tbsp red wine vinegar – balances the richness of the miso butter.
Juice of 1/2 lemon – brightens and elevates the flavors.

Method

First, preheat your oven to 400°F. In a small bowl, I mashed the miso paste and butter together with a fork until creamy. This mixture is what gives the salmon that rich, umami-packed coating.
Place the salmon filets on a baking sheet, skin side down. Spread the miso butter over the top and season lightly with black pepper. Bake for 15 minutes or until the salmon flakes easily with a fork.
While the salmon bakes, combine scallions, shallots, garlic, and red pepper in a bowl. Heat olive oil in a pan until hot but not smoking, then pour over the vegetables. Let it sit for 10 minutes, then stir in cilantro, red wine vinegar, and lemon juice.
Once the salmon is cooked, serve it on a bed of rice or greens. Spoon the sizzled scallion salsa verde over the top for a bright, fresh finish.

Notes

I like to pat the salmon dry before adding miso butter; it helps it caramelize.
Let the salsa verde rest for a few minutes to allow flavors to meld.
I sometimes broil the salmon for 1–2 minutes at the end to get a slight golden top.
Fresh lemon juice right before serving makes a noticeable difference.