1-Gathering your ingredients first makes the process smooth, so measure out the miso, butter, sugar, and other items before you start. Preheat your skillet to get things going quickly. This step ensures everything is ready, helping even beginners create a flavorful meal.

2-Begin by preparing the veggies: chop the cabbage into 2-inch pieces, slice the carrots diagonally into ½-inch coins, and cut the onion into ½-inch half moons. If using enoki mushrooms, separate them into clusters for even cooking. Next, mix the miso, butter, and sugar until smooth to form the miso butter, which you can make up to three days ahead for convenience.

3-Spread most of the miso butter on the salmon fillet, saving about 2 tablespoons for the vegetables. Heat the neutral oil in a large deep lidded skillet over medium heat. Add the cabbage, carrots, onion, and mushrooms, then season lightly with salt and pepper. Stir frequently for 5 to 8 minutes until the veggies soften but stay crisp.

4-Flatten the vegetables in the skillet and place the salmon skin-side down on top. Dot the reserved miso butter on the veggies and pour the dry sake over them. Cover and simmer on medium heat for 7 to 10 minutes until the salmon is flaky and cooked through. Finally, remove the lid, stir the vegetables to mix in the melted miso butter, sprinkle with sliced scallions, and serve with steamed rice for a complete, nutritious meal.