Sheet Pan Miso Salmon and Broccoli

Looking for a quick and tasty dinner that doesn’t leave you with a mountain of dishes? Then this Sheet Pan Miso Salmon and Broccoli is for you!  It comes together with just 20 minutes of prep time and bursts with sweet and savory flavors.

The star of this dish, the salmon, is marinated in a blend of miso paste, honey, soy sauce, and sesame oil. This combination gives it a rich, umami flavor and helps to keep it moist and tender as it bakes.

What is Miso?

If you’ve ever gone to a Japanese restaurant, you’ve probably tried miso soup.  Miso is a fantastic, savory paste that comes from fermented soybeans. It’s a staple in Japanese cuisine and adds a deep umami flavor to all kinds of dishes, from soups and sauces to marinades and dressings.

You will typically find two types of miso paste at the grocery store: white miso and red miso.  White miso has a light and mild flavor.  Red miso is fermented for longer, which gives it a darker color and more pungent flavor.  I like to use white miso in this recipe since it doesn’t overpower the other ingredients in the marinade.

Ingredients and Equipment

The main ingredients in this recipe are salmon and broccoli.  Skin-on and skin-off salmon both work well.

To marinate the fish you’ll need white miso paste, honey, soy sauce, rice vinegar, sesame oil, and garlic.  I recommend using a low-sodium soy sauce since the miso already gives the marinade a salty punch.  The rice vinegar can be replaced with apple cider vinegar in a pinch.

To season the broccoli, all you’ll need is olive oil, salt, and pepper.  We’re keeping it super simple!

The beauty of a sheet pan recipe is that it uses minimal equipment, which means minimal clean-up.  All you’ll need is a couple of bowls to mix the ingredients, a cutting board and sharp knife to chop the broccoli and garlic, and of course, a large sheet pan.

Preparation

This great meal comes together easily in a few simple steps.

You’re going to start by taking all of the marinade ingredients and mixing them together. It may take a couple of minutes to break up the miso paste and make it blend into the other ingredients.  If you see lumps, just keep mixing.

Then, you’re going to pour the marinade over the salmon, place it in the fridge, and let it marinate for 30 minutes to an hour.  Do not exceed that hour mark or the fish will get very salty.

While the fish is marinating, go ahead and preheat your oven to 400℉.

The last step is prepping the broccoli.  Pour some olive oil on the broccoli and season with salt and pepper.  Toss it around for a minute so that it all gets coated in oil.  You can do this in a bowl or directly on the sheet pan if you want to do one less dish.

Cooking

Since this is a sheet pan meal, the cooking process is super simple.  Place the salmon fillets on one side of the sheet pan and the broccoli on the other.  Stick the sheet pan in the oven to bake for about 15 minutes.  You may need a few extra minutes if your salmon fillets are thick.  I like to bake this recipe on the top rack of the oven to caramelize the glaze on the salmon and brown the broccoli.

Salmon and broccoli are the perfect combination for a sheet pan meal since they have the same cook time. Once the time is up, the salmon should be cooked through and easily flake apart with a fork.  The broccoli should be tender with some brown spots.

Serving, Storage, and Reheating

At this point, you can leave the salmon as is or garnish it with sesame seeds and sliced green onion.  I like to serve my salmon and broccoli with some rice on the side for a hearty and filling meal.

If you have leftovers, you can store them in an airtight container in the fridge for up to 2 days.  I recommend storing the salmon and broccoli separately so that the broccoli doesn’t get a fishy taste.

To reheat, pop everything back in the oven at 300℉ for 10-15 minutes.  The reheating time may vary depending on the thickness of your salmon fillets.

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