TIFFY COOKS 🥟 on TikTok

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Step 1

Mix room temperature butter, miso paste, fresh chopped dill, juice of 1 lemon, 1 tsp of lemon zest, and 2 cloves of grated garlic in a bowl. This can last in the fridge for up to 2 weeks; add as much miso butter you want on the salmon, and double the recipe if you’re going to make the butter in bulk.

Step 2

Pat dry the salmon and season with salt and pepper.

Step 3

In a pan, add in oil and turn the heat up to medium-high. Once the pan is hot, add in the salmon and pan fry for 3 minutes on each side.

Step 4

Add on your desire amount of miso butter, put the lid on, and let it cook for another 3 minutes or until cooked. This process helps “steam” the salmon, which cooks faster and keeps the salmon moist.

Step 5

Garnish with green onion and sesame seeds.

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