Step 1

Arrange a steamer basket in a pot with about an inch of water. Cover and bring to a simmer.

Step 2

Meanwhile, combine butter with 1 tablespoon of miso paste and lemon zest in a small bowl, mixing well. Add up to 1 more tablespoon of miso to taste, depending on your preference. Set aside.

Step 3

Pat dry any excess moisture from your salmon fillets using a clean tea towel or paper towel, then lightly season with salt and pepper.

Step 4

Heat up a skillet over medium-high heat, adding just enough cooking oil to just coat the bottom of the pan. Once the oil in the pan beings to shimmer (sizzling hot), carefully lower fillets skin-side down into pan. Using a fish spatula, give the fillets a firm press down against the pan ensure good skin to pan contact. Allow to sear undisturbed until fillet releases easily from pan with the help of a fish spatula, about 3 minutes. Carefully flip and allow to cook, another 1 to 3 minutes depending on thickness of fillet. Salmon is medium-rare when thickest part of fillet registers at 120F on an instant-read thermometer, or when fillet flakes easily with a fork. Transfer skin-side up to a serving platter, then top with about two teaspoons of miso butter.

Step 5

While fillets are searing, add broccoli to simmering hot steamer basket and cover. Steam until crispy-tender, about 5 minutes. Transfer to a mixing bowl and toss in a spoonful of miso butter to coat, then serve alongside salmon fillets. Enjoy with a side of cauliflower rice if desired.