1-Start by gathering your ingredients and prepping the vegetables, which sets the stage for a seamless cooking experience with Miso Butter Salmon. Begin with chopping the cabbage into 2-inch pieces, cutting the peeled carrots into ½-inch diagonal coins, and slicing the onion into ½-inch half moons. If you’re using enoki mushrooms, trim and separate them into clusters for even cooking.

2-Next, mix the miso butter until it’s smooth by combining ⅓ cup of white or yellow miso, 3 tablespoons of unsalted butter at room temperature, and 3 to 4 teaspoons of sugar. Spread this mixture thinly on the 1¼-pound piece of skin-on salmon fillet, saving some for the vegetables. In a skillet, heat 1 tablespoon of neutral oil over medium heat and add the prepared vegetables, cooking them until they wilt but stay crisp this takes just a few minutes.

3-Place the salmon on top of the vegetables with the miso side up, then dot the reserved miso butter over the veggies. Pour in ⅓ cup of dry sake (junmai) for a subtle flavor boost, cover the skillet, and let it cook for 7 to 10 minutes until the salmon flakes easily. Finally, stir the vegetables with the melted miso butter before serving, and garnish with the 2 thinly sliced scallions alongside steamed rice.