Fireworks Parchment Baked Ginger Miso Salmon
This is the recipe I launched Fireworks ginger miso butter with. I was looking for a no frills, tried and true salmon recipe that could be used in any season. The salty smooth miso is the perfect partner for the butter and ginger. And it pairs deliciously well with salmon. Just what I was hoping for.
Fireworks Parchment Baked Ginger Miso Salmon (serves 4-6 main dish)
4-6 pre-cut 6 oz servings salmon, skin on
3 green onions sliced in thin strips, they will curl
1 Fireworks Ginger Miso Butter burst
Salt and pepper
Parchment paper cutouts for baking, 6" x 8" ish
If grilling heat grill to 500. If baking heat oven to 400.
Rinse and pat dry salmon servings. Season flesh side with salt and pepper. Slice a few pieces of ⅛” thick pats of butter for each piece of salmon keeping skin side down. Then, sprinkle each piece with the green onions.
Place each piece of salmon, skin side down, with butter in the middle of the parchment paper. Then wrap and fold the edges of the parchment closed. Place on a large baking sheet with sides and bake for 8 minutes. Remove from oven and let sit for a minute or so before opening. Be careful of the steam when opening. Remove from the paper and put on plates. Serve immediately with juices from the parchment wrapper. Sizzle. Spread. Boom.