Go Back
Miso Butter Salmon with Sizzled Scallion Salsa Verde Recipe
Ben Carraoli

Miso Butter Salmon with Sizzled Scallion Salsa Verde Recipe

I recently made this Miso Butter Salmon with Sizzled Scallion Salsa Verde, and it instantly became one of my favorite quick seafood dinners. The salmon comes out tender and flaky, coated with a rich miso butter that melts beautifully in the oven.
Print Recipe Pin Recipe
Total Time 25 minutes
Servings: 2
Calories: 475
Ingredients Method Notes

Ingredients
  

  • 2 salmon fillets about 1–1.5 lbs
  • 1 tablespoon white miso paste
  • 2 tablespoons butter room temperature
  • Black pepper to taste
  • 2 large scallions finely chopped
  • 1 shallot thinly sliced
  • 4 garlic cloves minced
  • ½ teaspoon Aleppo pepper or crushed red pepper
  • ¼ cup olive oil
  • 2 tablespoons roughly chopped cilantro
  • 1 tablespoon red wine vinegar
  • Juice of ½ lemon

Method
 

  1. Start by preheating your oven to 400°F (200°C). In a small bowl, mash together the white miso paste and softened butter using a fork. Mix until the texture becomes smooth and evenly combined.
  2. Place the salmon fillets on a baking sheet with the skin side facing down. Spread the miso butter mixture evenly across the top of each piece. Finish by seasoning lightly with black pepper for extra flavor.
  3. Transfer the tray to the oven and bake the salmon for about 15 minutes. The fish should become tender and flaky while the miso butter melts and forms a flavorful glaze.
  4. While the salmon is cooking, add the chopped scallions, sliced shallot, minced garlic, and crushed red pepper to a medium bowl. This mixture forms the aromatic base of the salsa.
  5. Heat olive oil in a small pan over medium heat until hot but not smoking. Carefully pour the hot oil over the scallion mixture in the bowl. The ingredients will sizzle slightly, releasing their aroma and flavor.
  6. Let the mixture sit for about 10 minutes so the flavors blend together. After that, stir in the chopped cilantro, red wine vinegar, and fresh lemon juice.
  7. Once the salmon is done baking, place it on a plate or over a bowl of rice or greens. Spoon the sizzled scallion salsa verde generously over the top and serve immediately.

Notes

  • I always use fresh salmon instead of frozen because it stays juicier and flakes beautifully after baking.
  • I like letting the salsa verde sit for at least 10 minutes before serving because it deepens the flavor.
  • Sometimes I broil the salmon for 1–2 minutes at the end to create a slightly golden top.
  • I prefer using good quality olive oil since it directly flavors the salsa.
  • When serving guests, I add extra herbs or a squeeze of lemon for a brighter finish.