Description
A glossy, savory-sweet glazed salmon paired with a bright, charred scallion salsa for a delicious contrast.
Ingredients
Scale
- 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