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EFK Miso-Glazed Salmon Sheet Pan

A weeknight sheet-pan salmon dinner with a savory miso glaze, roasted vegetables, and a clean ginger-garlic finish. The glaze is balanced, not candy-sweet.

Ingredients

6 salmon fillets, 5–6 oz each

1 1/2 lb broccoli florets

2 tbsp olive oil

1/2 tsp kosher salt

3 tbsp white miso

1 tbsp maple syrup

1 tbsp low-sodium soy sauce

1 tbsp rice vinegar

1 tsp grated ginger

1 garlic clove, grated

1 tsp sesame oil

Sesame seeds and sliced green onion, optional

Directions

Heat the oven to 425°F and line a sheet pan with parchment. Toss broccoli with olive oil and salt and roast for 8 minutes.

Whisk miso, maple syrup, soy sauce, rice vinegar, ginger, garlic, and sesame oil. Pat salmon dry and brush with the glaze.

Move broccoli aside and place salmon on the pan. Roast until the thickest part reaches 145°F and flakes easily, about 10–12 minutes depending on thickness. Brush with any remaining glaze only before cooking, not after contact with raw fish. Finish with sesame seeds and green onion.

Heat the oven to 425°F and line a sheet pan with parchment. Toss broccoli with olive oil and salt and roast for 8 minutes. Whisk miso, maple syrup, soy sauce, rice vinegar, ginger, garlic, and sesame oil. Pat salmon dry and brush with the glaze. Move broccoli aside and place salmon on the pan. Roast until the thickest part reaches 145°F and flakes easily, about 10–12 minutes depending on thickness. Brush with any remaining glaze only before cooking, not after contact with raw fish. Finish with sesame seeds and green onion.