Equipment
* optional
Ingredients
Miso Butter Glaze
- 30 g white miso paste
- 30 g unsalted butter, melted and slightly cooled
- 15 ml soy sauce
- 15 ml mirin
- 2 garlic, minced
Salmon and Vegetables
- 2 salmon fillets, skin-on
- 300 g broccoli, cut into medium florets
- 15 ml olive oil
- 3 g kosher salt
- 1 g black pepper, freshly cracked
Garnish
- 5 g sesame seeds, toasted
- 1 scallions, thinly sliced
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 596 kcal
- Protein
- 28 g
- Carbohydrates
- 36 g
- Fat
- 40 g
- Fiber
- 5 g
- Sugar
- 6 g
- Sodium
- 2078 mg
- Saturated Fat
- 11 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 16 g
- Polyunsaturated Fat
- 7 g
- Cholesterol
- 71 mg
- Potassium
- 640 mg
- Calcium
- 224 mg
- Iron
- 6.3 mg
- Magnesium
- 86 mg
- Phosphorus
- 435 mg
- Zinc
- 2.6 mg
- Vitamin A
- 302 mcg
- Vitamin C
- 32 mg
- Vitamin E
- 3.8 mg
- Vitamin K
- 356 mcg
- Vitamin B6
- 0.7 mg
- Vitamin B12
- 3.1 mcg
- Thiamin
- 0.61 mg
- Riboflavin
- 0.51 mg
- Niacin
- 9.3 mg
- Folate
- 149 mcg
- Water
- 251 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 200°C (400°F). Line a large baking sheet with parchment paper to prevent the miso glaze from sticking and burning on the pan.
In a small mixing bowl, vigorously whisk together the melted unsalted butter, white miso paste, soy sauce, mirin, and minced garlic until the mixture forms a smooth, emulsified glaze.
Place the raw salmon fillets on a cutting board designated for raw seafood. Pat them completely dry with paper towels. Brush the tops and sides of the fillets generously with the miso butter glaze, reserving about one tablespoon of the glaze for serving. Let the fish marinate at room temperature while preparing the vegetables.
Place the cut broccoli florets directly onto one half of the prepared baking sheet. Drizzle with olive oil and sprinkle with kosher salt and black pepper. Toss the florets until they are evenly coated.
Transfer the marinated salmon fillets to the empty half of the baking sheet, ensuring they are spaced evenly apart. Arrange the broccoli in a single layer alongside the fish, ensuring no florets overlap so they roast rather than steam.
Roast in the preheated oven for 12 to 15 minutes. The dish is done when the salmon reaches an internal temperature of 63°C (145°F) and the broccoli has tender stalks with dark, crispy edges.
Remove the baking sheet from the oven. Brush the salmon with the reserved miso butter glaze. Garnish the entire dish with toasted sesame seeds and thinly sliced scallions before serving immediately.
Chef's Notes
- White miso (shiro miso) is crucial for this recipe. Darker varieties like red or hatcho miso are heavily fermented and will easily overpower the delicate flavor of the salmon.
- For an intensely charred finish on the broccoli, place the bare baking sheet in the oven while it preheats. Carefully toss the broccoli onto the hot pan just before adding the salmon.
- Allowing the salmon to rest at room temperature for 10 to 15 minutes before roasting takes the chill off the center, ensuring a more even cook from edge to edge.
- When selecting salmon fillets, look for center-cut pieces of uniform thickness so they finish roasting at the exact same time.
Storage
Refrigerator: 3 days — Store salmon and broccoli in separate airtight containers to preserve the texture of the vegetables.
Freezer: 1 month — Salmon freezes well, but roasted broccoli will lose its structural integrity and become mushy upon thawing.
Reheating: Reheat gently in an oven at 150°C (300°F) for 10 minutes or microwave on 50% power in short bursts to prevent overcooking the delicate fish.
Troubleshooting
Miso butter glaze burns and turns black or bitter during cooking
Cause: The high sugar content in the miso and mirin caramelized too quickly under intense or uneven heat
Fix: Carefully scrape off the burnt top layer of the glaze; the interior salmon will still be perfectly cooked and flavorful
Prevention: Ensure your oven is correctly calibrated to 200°C and place the baking sheet on the middle rack, avoiding the top heating element
Broccoli is steaming and remains pale instead of charring
Cause: Florets are crowded on the pan or holding too much moisture from washing
Fix: Remove the salmon when finished and leave the broccoli in the oven for an additional 5 minutes, optionally turning on the broiler
Prevention: Thoroughly dry broccoli after washing and ensure it sits in a single, uncrowded layer on the baking sheet
Cultural Context
Miso and butter (miso-bata) is a beloved and classic Japanese flavor pairing, most famously associated with the cuisine of Hokkaido. Japan's northernmost island is renowned for its high-quality dairy industry and abundant, cold-water seafood. This recipe modernizes that traditional flavor profile by adapting it into a convenient, nutrient-dense sheet pan technique for modern home cooks.
