1-Start by gathering and preparing all your ingredients to make the process smooth. Measure out the miso, butter, sugar, and other items, then trim and slice the vegetables as needed. This step sets the stage for a successful Miso Butter Salmon dish.

2-Next, blend the miso butter sauce in a small bowl by mixing ⅓ cup of white or yellow miso with 3 tablespoons of unsalted butter and 3 to 4 teaspoons of sugar until it’s smooth and creamy. Spread most of this over the salmon, saving about 2 tablespoons for the veggies. This sauce is what gives Miso Butter Salmon its signature taste.

3-Heat a large, deep skillet over medium-high and add 1 tablespoon of neutral oil. Toss in the vegetables ½ small head of green cabbage, 2 large carrots, and 1 medium yellow onion and season lightly with salt and pepper. Stir them for 5 to 8 minutes until they wilt but stay crisp. For added variety, include 3½ ounces of enoki mushrooms if you like.

4-Flatten the vegetables in the skillet, then place the 1¼-pound skin-on salmon fillet on top, skin side down, with the miso butter side up. Dot the reserved miso butter over the veggies and pour ⅓ cup of dry junmai sake around them. Cover the pan and simmer on medium heat for 7 to 10 minutes until the salmon flakes easily.

5-Once done, remove the lid and stir the vegetables to mix in the miso butter. Scatter 2 thinly sliced scallions over the salmon and serve it all with steamed rice. For the best results, cook the veggies just until they’re tender to keep their texture, and remember that external factors like pan size can affect cooking time. Learn more about miso for deeper insights into this key ingredient.