Description
Sheet pan miso glazed salmon is easy enough for a busy weeknight but fancy enough for a date night in. The miso glaze is sweet, salty, nutty and perfect on top of that tender salmon!
Ingredients
Units
Scale
- Broccoli
- 1 head of broccoli, cut into florets
- 1.5 tablespoons olive oil or avocado oil
- salt and pepper
- Miso glaze & salmon
- 3 tablespoons miso paste (I used a brown miso paste, but any color will work)
- 2 teaspoons low sodium soy sauce (or use tamari for gluten free or coconut aminos)
- 3 tablespoons honey
- 1 tablespoon sesame oil
- 1 clove garlic, pressed/minced
- 1 inch ginger, grated
- Optional: 1 teaspoon sriracha
- 12 ounces salmon, cut into fillets (wild caught is best, when possible)
- Optional Toppings
- sesame seeds
- 1 green onion, sliced
- red pepper flakes (for a little extra spice)
Instructions
- Prepare: Preheat the oven to 400 degrees Fahrenheit. Chop the broccoli as instructed above.
- Roast the broccoli: Add the broccoli florets to a large sheet pan. Toss with the olive oil and salt and pepper to coat – spread out into an even layer. Roast the broccoli for 10 minutes.
- Make the miso glaze: Do this while the broccoli is roasting. Add all of the ingredients for the miso glaze in a small mixing bowl and whisk together – it should form a semi thick but spread-able paste. Taste and adjust flavors as needed. Measure out 1/4 of a cup of the glaze, Set aside.
- Prepare the salmon: Using paper towels pat the salmon dry. Also at this time cut a piece of parchment paper just big enough to fit the salmon – set aside.
- Cook the salmon: Once the broccoli has roasted for 10 minutes move it to one side, making sure not to flip the broccoli. Place the parchment paper onto the sheet pan and the salmon on top of the parchment paper. Use a spoon to spread the glaze that was left in the bowl on top of the salmon. Pop the sheet pan back in the oven for another 10 to 12 minuets, or until the salmon is opaque and flaky.
- Thin out the paste for broccoli: To the reserved 1/4 cup of miso glaze mix in 1 to 2 tablespoons of water, or until the glaze turns into more of a thick runny sauce – set aside.
- Serve: Transfer the salmon to serving plates along with the broccoli. Sprinkle the salmon with sesame seeds, green onion, and red pepper flakes, if desired. Spoon the thinned out miso sauce over top of the broccoli and enjoy immediately.
