Pan-seared salmon glazed in a savoury miso-butter sauce and topped with wilted scallions. Two fillets are ready in under 10 minutes and make a protein-packed dinner for two.
Ingredients
- 2 salmon fillets (about 6 oz each, skin-on preferred)
- 1 Tbsp white or yellow miso paste (look for brands without added sugar)
- 2 Tbsp butter or ghee
- 2 tsp lemon juice
- 1 tsp grated fresh ginger
- 2 scallions, sliced (separate white and green parts)
- Salt and pepper, to taste
- Optional garnish: sesame seeds or a pinch of chili flakes for heat
Preparation
- Make the miso-butter. In a small bowl, mix the miso paste, butter, lemon juice and grated ginger until smooth.
- Cook the salmon. Season fillets with salt and pepper. Heat a skillet over medium heat. Sear skin-side down for 4–5 minutes in a dry pan or with a touch of ghee. Flip and cook another 2–3 minutes until the fish flakes easily. Remove to a plate.
- Sauté the scallions. Using the same pan, add the white parts of the scallions and cook for about a minute. Stir in the miso-butter mixture and let it melt and bubble. Return the salmon to the pan, spooning sauce over the fillets for another minute or two.
- Serve. Plate the salmon and top with the green scallion parts and optional sesame seeds or chili flakes. Spoon any extra miso-butter sauce over the top.
Macros (per serving, makes 2)
- Protein: 39 g
- Fat: 34 g
- Carbs: 3 g
This recipe pairs well with steamed bok choy or sautéed zucchini noodles for a quick low-carb side.
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