Step 1: Make the Miso Butter Begin by blending ⅓ cup of white or yellow miso with 3 tablespoons of unsalted butter at room temperature and 3 to 4 teaspoons of sugar until smooth. Spread most of this mixture over the 1¼-pound skin-on salmon fillet, reserving about 2 tablespoons for the vegetables later.

Step 2: Cook the Vegetables Heat a large, deep skillet over medium-high and add 1 tablespoon of neutral oil. Include the vegetables: ½ small head of green cabbage (trimmed and cored), 2 large carrots (peeled and sliced diagonally into ½-inch pieces), 1 medium yellow onion (halved and sliced into ½-inch half moons), and optionally 3½ ounces of enoki mushrooms separated into clusters. Lightly season with salt and pepper, then stir and cook for 5 to 8 minutes until they start to wilt but stay crisp.

Step 3: Assemble and Simmer Flatten the vegetables in the skillet, place the salmon fillet skin side down on top with the miso butter side up, and dot the reserved miso butter over the vegetables. Pour ⅓ cup of dry junmai sake over the vegetables, cover the pan, and simmer on medium heat for 7 to 10 minutes until the salmon flakes easily.

Step 4: Finish and Serve Remove the lid, stir the vegetables to mix in the miso butter, scatter 2 thinly sliced scallions over the salmon, and serve with steamed rice. For best results, avoid overcooking to keep the salmon moist and tender. This method not only highlights the dish’s savory flavors but also incorporates tips like cooking vegetables just until wilted for optimal texture.