1-First, prepare the vegetables by chopping the cabbage into 2-inch pieces, slicing the carrots diagonally into ½-inch coins, cutting the onion into ½-inch half moons, and separating enoki mushrooms into large clusters if using. This step ensures everything cooks evenly and adds texture to the meal. Next, mix the miso, butter, and sugar until smooth to create the flavorful miso butter that coats the salmon perfectly.

2-Spread a thin layer of miso butter over the salmon, saving some for the vegetables to enhance their taste. Heat the oil in a large, deep, lidded skillet over medium-high heat, then add the cabbage, carrots, onion, and mushrooms, seasoning lightly with salt and pepper; cook for 5 to 8 minutes until they start to wilt but stay crisp. For added variety, consider checking out our Air Fryer Salmon Bites Recipe for a quicker alternative cooking method that still highlights salmon’s flavors.

3-Flatten the vegetables in the skillet and place the salmon on top with the miso butter side up, then dot the reserved miso butter on the vegetables and pour the sake over them. Cover with a lid, reduce the heat to medium, and cook for 7 to 10 minutes until the salmon is flaky and done. For adaptations, swap salmon with firm tofu for a vegan version and bake at a lower temperature to keep it tender.