This Miso Butter Salmon with Sizzled Scallion Salsa Verde Bliss pairs a glossy, savory-sweet glaze with a bright, charred scallion salsa for contrast. I’ve made this several times for weeknight dinners and simple dinner parties — it’s fast, impressive, and forgiving. If you like bold salmon flavors, try this riff alongside a lighter bowl like BBQ salmon bowls with mango-avocado salsa for a contrasting meal.
Why Make This Recipe
- Flavor contrast: rich miso butter caramelizes on the fish while the sizzled scallion salsa verde adds brightness and heat.
- Fast and convenient: about 25–30 minutes from start to finish, good for weeknights or last-minute guests.
- Nutrition: salmon is high in omega-3s and protein, and the salsa adds herbs and vitamin C.
- Visual appeal: glossy glaze and vibrant green salsa make it look restaurant-level with minimal fuss.
- Personal insight: I love this recipe because the miso butter develops a nutty caramel edge in the pan while the salsa’s charred scallions cut through the richness. For a spicy-acidic side, I often pair it with something noodle-forward, like aromatic garlic chilli noodles.
Recipe Overview
- Prep time: 15 minutes
- Cook time: 8–12 minutes (sear + oven finish)
- Total time: 25–30 minutes
- Servings: 4 (4 x 6-oz fillets)
- Difficulty: Medium
- Method: Pan-sear skin-on salmon to crisp the skin, finish in a 375°F oven, top with a sizzled scallion salsa verde and spoon warm miso butter over the fillets.
My Experience Making This Recipe
I tested 1-inch-thick fillets and adjusted sear time so the skin crisps without burning the butter. I learned to spoon the hot miso butter over the fish off heat to avoid browning the glaze too much. An instant-read thermometer (125–130°F target) gave me reliable, repeatable results.
How to Make Miso Butter Salmon with Sizzled Scallion Salsa Verde Bliss
Start by making the miso butter: whisk 3 tbsp white miso, 4 tbsp unsalted butter (softened), 1 tbsp mirin, 1 tbsp low-sodium soy sauce, and 1 tsp honey until smooth. Pat 4 skin-on salmon fillets (about 6 oz each) dry, season lightly with salt, and let rest 10 minutes at room temperature. Sear skin-side down in 1–2 tbsp neutral oil in a hot cast-iron skillet over medium-high until deeply browned (3–4 minutes), flip to brown the flesh briefly, then transfer to a 375°F oven for 6–8 minutes until the internal temp reaches 125°F for medium. While the fish finishes, sizzle sliced scallions in 2 tbsp hot olive oil until charred (30–45 seconds per side), then toss with 1/2 cup finely chopped parsley, 2 tbsp lemon juice, 1 tbsp capers, 1/3 cup olive oil, and salt to make the salsa verde. Remove fish, rest 2 minutes, spoon warm miso butter over top and finish with the scallion salsa.
Expert Tips for Success
- Pat fillets dry and let them come toward room temperature for 10 minutes to ensure even cooking and better browning. I use paper towels and a clean plate.
- Use a heavy skillet (cast iron preferred) for steady searing heat and to carry into the oven; a fish spatula helps flip without tearing the flesh.
- Don’t overheat the miso butter in the pan — brown butter flavor is great, but miso can burn if exposed to very high direct heat. Spoon it on off the heat.
- Aim for an internal temp of 125°F for medium-rare to medium (carryover will raise it a few degrees). An instant-read thermometer is the single best tool for consistent salmon.
- If you like texture play, try making the salsa verde with a quick char on the scallions and then toss in fresh herbs; see how spots of char lift the whole dish like in my tested salmon preparations such as baked salmon meatballs with avocado sauce.
How to Serve Miso Butter Salmon with Sizzled Scallion Salsa Verde Bliss
- Serve over steamed jasmine rice or quick garlic fried rice to soak up the miso butter.
- Plate with a crisp green salad or charred vegetables for balance; roasted asparagus or broccolini are great.
- For a cozy, layered plate, try creamy mashed potatoes or a light lemony orzo. For a fall pairing idea, I like serving it near a rich baked side like butternut squash lasagna with mushrooms and spinach for a comforting seasonal menu.
- Garnish with toasted sesame seeds, microgreens, or extra lemon wedges and serve immediately.
Storage and Reheating Guide
- Refrigerate: Cool to room temp, then store in an airtight container up to 3 days. Keep the salsa verde separate to preserve its bright flavor.
- Freeze: You can freeze cooked salmon wrapped tightly in plastic and foil for up to 1 month, but texture will degrade slightly; do not freeze the salsa.
- Reheat: Reheat gently in a 300°F oven on a baking sheet for 6–8 minutes covered loosely with foil, or reheat in a skillet over low heat, skin-side down, to preserve moisture. Avoid microwave reheating if possible — it dries fish quickly. If the miso butter solidifies, warm it gently in a small saucepan over low heat before spooning.
Recipe Variations
- Gluten-free: Use tamari or coconut aminos in place of soy sauce for the miso butter, and ensure mirin or substitute rice vinegar + 1 tsp sugar.
- Dairy-free: Replace butter with 3 tbsp neutral oil + 1 tbsp tahini and 1 tsp white miso for a buttery mouthfeel without dairy, or use clarified butter/ghee if tolerated.
- Spicy twist: Add 1 tsp gochujang to the miso butter or 1 finely chopped serrano to the salsa for heat.
- Vegetarian option: Swap salmon for thick tofu steaks (press for 30 minutes, then sear and bake the same way) and use the same miso blend without butter for a plant-forward version; for more bold protein swaps, see this spicy chicken recipe for seasoning inspiration.
Nutritional Highlights
- Key benefits: High in omega-3 fatty acids (EPA/DHA), quality protein, and vitamin D from salmon; salsa adds vitamin C and fresh herbs.
- Allergens: Contains fish (salmon), soy (miso and soy sauce), and dairy if using butter. Substitute as noted in variations for dairy-free or soy-free options.
- Portion guidance: A 6-oz fillet is a standard serving; pair with vegetables or whole grains to make a balanced meal around 500–700 kcal depending on sides.
Troubleshooting Common Issues
- Skin not crispy: The pan wasn’t hot enough or the fish was wet. Pat very dry and get the skillet smoking-hot before adding oil and fish. Don’t move the fillet for the first 3–4 minutes.
- Miso butter burning: Miso sugars can burn at high heat. Finish the butter off the heat or add it at the last 30–60 seconds of cooking, spooning gently over the fish.
- Overcooked salmon: Remove from oven when the thermometer reads 120–123°F; it will rise to 125–130°F while resting. This prevents dryness.
Frequently Asked Questions
Q: Can I make the miso butter ahead of time?
A: Yes — make the miso butter up to 3 days ahead and keep refrigerated in a small airtight container. Bring it to room temperature before spooning over hot fish or warm gently in a small saucepan over low heat (do this off direct high heat to avoid burning the miso).
Q: What’s the best way to get crispy skin and moist flesh?
A: Dry the skin well, salt it 10 minutes before cooking, and sear skin-side down in a very hot, lightly oiled skillet without moving it. Press gently with a spatula for the first 30 seconds to ensure full contact. Finish briefly in a 375°F oven until 125°F internal.
Q: Can I use red or brown miso instead of white miso?
A: You can, but flavor will change. White miso is milder and sweeter; red/brown miso is stronger and saltier, so reduce soy or omit honey. Taste the butter before applying to adjust seasoning.
Q: How do I know when the scallions are properly “sizzled”?
A: Scallions should show even char spots and soften but not collapse — typically 30–45 seconds per side in very hot oil. You want smoky sweetness, not total blackening.
Conclusion
If you want a collection of tested, everyday recipes that keep dinner interesting, check out these Healthy(ish) recipes I don’t get sick of for more ideas and inspiration.
Miso Butter Salmon with Sizzled Scallion Salsa Verde Bliss
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
A glossy, savory-sweet glazed salmon paired with a bright, charred scallion salsa for a delicious contrast.
Ingredients
- 3 tbsp white miso
- 4 tbsp unsalted butter (softened)
- 1 tbsp mirin
- 1 tbsp low-sodium soy sauce
- 1 tsp honey
- 4 skin-on salmon fillets (about 6 oz each)
- Salt
- 1–2 tbsp neutral oil (for searing)
- 2 tbsp hot olive oil (for salsa)
- 4 sliced scallions
- 1/2 cup finely chopped parsley
- 2 tbsp lemon juice
- 1 tbsp capers
- 1/3 cup olive oil (for salsa)
Instructions
- Whisk together miso, butter, mirin, soy sauce, and honey until smooth to create the miso butter.
- Pat the salmon fillets dry and season lightly with salt; let rest for 10 minutes.
- Heat neutral oil in a hot cast-iron skillet over medium-high heat.
- Sear salmon skin-side down for 3–4 minutes until browned, then flip to brown the flesh briefly.
- Transfer salmon to a 375°F oven and bake for 6–8 minutes until the internal temperature reaches 125°F.
- In the meantime, sizzle scallions in hot olive oil until charred (30–45 seconds each side).
- Combine scallions with parsley, lemon juice, capers, olive oil, and salt to make salsa verde.
- Remove salmon, rest for 2 minutes, then spoon warm miso butter over the fillets.
- Top with scallion salsa and serve.
Notes
Use a heavy skillet for even cooking and avoid burning miso butter by spooning it over the fish off the heat.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-searing and baking
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 fillet
- Calories: 450
- Sugar: 6g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 90mg