This Miso Butter Salmon is everything I crave on a busy weeknight: fast, flavorful, and just a little bit fancy.
The rich, umami-packed miso butter melts into the salmon as it roasts, while a zesty scallion salsa verde adds a punchy, herby finish.
It’s bold without being complicated, and perfect with rice or greens on the side.
Why You’ll Love This Recipe
Deliciously different – A fun twist on classic roasted salmon.
Bold flavors – Miso, garlic, and lemon come together in a crave-worthy combo.
Minimal ingredients, maximum taste – Simple pantry staples make this shine.
Quick-cooking – Dinner’s on the table in about 30 minutes.
Impressive enough for guests – Yet easy enough for any night.
What You’ll Need (Ingredient Highlights)
Salmon filets – Tender and flaky, they bake beautifully with miso butter.
White miso paste – Adds deep umami richness without overpowering the fish.
Butter – Makes the salmon silky and indulgent.
Scallions, garlic & shallot – The base of a bright, aromatic salsa.
Aleppo or crushed red pepper – Adds gentle heat.
Olive oil – Hot oil infuses and softens the salsa base.
Cilantro, lemon & red wine vinegar – Provide acidity and balance.
Pro Tips Before You Start
Use room temp butter – It spreads more easily over the salmon.
Don’t overbake the salmon – Pull it out when it flakes easily with a fork.
Pour oil carefully – Hot oil should sizzle but not smoke.
Let salsa sit – Give it 10 minutes to meld for best flavor.
Serve with a base – Rice, quinoa, or salad greens soak up the juices perfectly.
How to Make Miso Butter Salmon
Step 1: Prep and Bake the Salmon
Preheat the oven. In a bowl, mash the miso and butter together until smooth.
Place the salmon skin-side down on a baking sheet and spread the miso butter over the top.
Sprinkle with black pepper and roast until just cooked through and flaky.
Step 2: Make the Salsa Verde
While the salmon bakes, combine scallions, shallot, garlic, and red pepper in a bowl.
Heat the olive oil in a small skillet until hot, then pour it over the mixture.
Let it sit to slightly soften the aromatics, then stir in the cilantro, vinegar, and lemon juice.
Step 3: Serve and Enjoy
Once the salmon is done, plate it over your choice of rice or greens.
Spoon the salsa verde generously over the top and serve warm.
What to Serve It With
Steamed jasmine or sushi rice
Garlicky sautéed spinach
Coconut rice or quinoa
Pickled cucumbers or radish
Roasted sweet potatoes or squash
Variations / Substitutions
Make it spicy – Add extra red pepper flakes or a splash of chili oil.
No miso? – Use a mix of soy sauce and tahini for a different twist.
Use a different fish – Try with cod, steelhead, or arctic char.
Add greens – Stir chopped kale or baby spinach into the salsa.
Swap vinegar – Try rice vinegar or sherry vinegar instead.
Storage & Leftovers
Fridge – Store leftovers in an airtight container for up to 2 days.
Reheat gently – Warm in a low oven or covered skillet; don’t microwave for too long or fish may dry out.
Reuse salsa – It’s great on eggs, grilled veggies, or tofu!
FAQs
Can I make the salsa ahead of time?
Yes! The flavors get even better after resting.
Store in the fridge for up to 3 days.
Is white miso the same as red miso?
Not quite. White miso is milder and sweeter.
Red miso is stronger and saltier. Stick with white for this recipe.
What if I don’t have Aleppo pepper?
You can substitute with crushed red pepper flakes or a pinch of chili powder.
Do I have to use cilantro?
Nope. Flat-leaf parsley works well, or try basil for a different twist.
Can I grill the salmon instead?
Absolutely. Just grill skin-side down until it flakes easily and spread the miso butter after cooking.
What’s the best way to tell when salmon is done?
It should flake easily with a fork and look opaque throughout.
If using a thermometer, aim for 125–130°F internal temp.
Final Thoughts
This Miso Butter Salmon is one of those meals that feels special but takes almost no effort.
The combo of savory butter, flaky fish, and a punchy salsa verde makes every bite exciting.
I love serving it over warm rice with extra salsa drizzled over everything—it always disappears fast.
A go-to for when I want bold flavor without a long grocery list.
Miso Butter Salmon with Scallion Salsa Verde
Ingredients
Miso Butter Salmon
- 2 filets of salmon about 1–1.5 lbs / 450–680g
- 1 tablespoon white miso paste
- 2 tablespoons unsalted butter at room temperature
- Freshly ground black pepper to taste
Sizzled Scallion Salsa Verde
- 2 large scallions finely chopped
- 1 shallot thinly sliced
- 4 cloves garlic minced
- 1/2 teaspoon Aleppo pepper or crushed red pepper flakes
- 1/4 cup 60 ml olive oil
- 2 tablespoons cilantro roughly chopped
- 1 tablespoon red wine vinegar
- Juice of 1/2 lemon about 1 tablespoon
Instructions
- Preheat oven to 400°F. Mash miso and butter in a bowl.
- Place salmon on a baking sheet, spread with miso butter, season, and bake until flaky.
- In a bowl, combine scallions, shallot, garlic, and pepper.
- Heat oil and pour over. Let rest, then stir in cilantro, vinegar, and lemon juice.
- Serve salmon over rice or greens, topped with salsa verde.
- See full steps with tips & photos → https://p4pd.org/miso-butter-salmon/
Notes
- Make Ahead: The salsa can be made up to 3 days ahead and refrigerated; bring to room temperature before serving.
- Miso Swap: If you don’t have white miso, use yellow miso or a 1:1 blend of tahini + soy sauce.
- Fish Variations: Cod, arctic char, or steelhead trout also work—adjust bake time for thickness.
