1-Getting Started with Prep Work: First off, chop the cabbage into 2-inch pieces, slice the carrots into ½-inch diagonal slices, halve and slice the onion into ½-inch half moons, and trim and separate the mushrooms if you’re using them. This step sets the foundation for the dish and helps the vegetables cook evenly. Next, mix the miso, butter, and sugar until smooth, then reserve about 2 tablespoons for the vegetables.

2-Cooking the Dish: Spread the miso butter thinly on the skin-side-down salmon, saving some for the veggies. Heat the oil in a large, deep lidded skillet over medium-high heat, add the vegetables lightly seasoned with salt and pepper, and stir for 5 to 8 minutes until they soften but stay crisp. For added tips, check out this air fryer salmon bites recipe for another quick salmon idea.

3-Cooking the Dish: Once the veggies are ready, flatten them in the skillet, place the salmon on top with the miso side up, dot the reserved miso butter over the vegetables, and pour in the sake. Cover the skillet, reduce the heat to medium, and simmer for 7 to 10 minutes until the salmon flakes easily. Finally, remove the lid, mix the vegetables with the melted miso butter, sprinkle the scallions over the salmon, and serve it with steamed rice. This approach keeps everything moist and flavorful, taking just 30 minutes of cooking time.