Miso Butter Salmon with Scallion Salsa Verde
Rich, umami-packed miso butter bakes into flaky salmon, while a bright scallion salsa verde—flash-heated olive oil, fresh herbs, and zesty lemon—adds a punchy finish. Dinner’s done in 30 minutes yet feels special, perfect over rice or greens.
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.