Name: Miso Butter Salmon with Sizzled Scallions is delicious!
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 2 salmon filets (about 1 to 1.5 pounds total); 1 tablespoon white miso paste; 2 tablespoons butter, at room temperature; Freshly ground black pepper, to taste; 2 large scallions, finely chopped; 1 shallot, thinly sliced; 4 garlic cloves, minced; ½ teaspoon Aleppo pepper (or red pepper flakes); ¼ cup olive oil; 2 tablespoons chopped fresh cilantro; 1 tablespoon red wine vinegar; Juice of ½ lemon

Description

This Miso Butter Salmon with Sizzled Scallion Salsa Verde is a flavor-packed, elegant yet easy weeknight dish. Tender, oven-roasted salmon gets slathered in umami-rich miso butter, then topped with a zesty, sizzling scallion salsa that adds heat, brightness, and herbaceous lift to every bite.

Ingredients

For the Salmon:

2 salmon filets (about 1 to 1.5 pounds total)
1 tablespoon white miso paste
2 tablespoons butter, at room temperature
Freshly ground black pepper, to taste

For the Scallion Salsa Verde:

2 large scallions, finely chopped
1 shallot, thinly sliced
4 garlic cloves, minced
½ teaspoon Aleppo pepper (or red pepper flakes)
¼ cup olive oil
2 tablespoons chopped fresh cilantro
1 tablespoon red wine vinegar
Juice of ½ lemon

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Instructions

Preheat oven: Set your oven to 400°F (200°C).
Make miso butter: In a small bowl, combine the miso paste and butter. Mash together with a fork until smooth.
Prep the salmon: Place the salmon filets skin-side down on a baking sheet lined with parchment paper or foil. Spread the miso butter over the tops of the filets. Season lightly with black pepper.
Bake: Roast the salmon in the oven for about 15 minutes, or until it flakes easily with a fork.
Make the scallion salsa: While the salmon bakes, add scallions, shallots, garlic, and Aleppo pepper to a medium bowl. Heat the olive oil in a small saucepan until shimmering but not smoking, then pour it over the scallion mixture. Let it sit for 10 minutes to infuse.
Finish the salsa: Stir in chopped cilantro, red wine vinegar, and lemon juice. Taste and adjust seasoning if needed.

Serve: Plate the salmon over rice, grains, or greens. Generously spoon the scallion salsa verde over each filet and serve immediately.

Notes

If using salted butter, adjust additional seasoning to taste.
Aleppo pepper offers a fruity, mild heat; crushed red pepper flakes are a fine substitute.
The scallion salsa can be made in advance and kept refrigerated for up to 3 days.
This dish pairs beautifully with jasmine rice, quinoa, or steamed vegetables.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dinner, Main Course
Method: Roasting, Sautéing
Cuisine: Asian-Inspired, Fusion