Looking for a quick, nutritious, and restaurant-worthy meal that cleans up in minutes? This sheet pan miso salmon and broccoli recipe is your new go to. With just one pan, bold miso marinated salmon, and tender crisp broccoli, it’s the ultimate easy sheet pan dinner that delivers on flavor, simplicity, and health.
Ingredients :(Serves 4)
4 (6-oz) salmon fillets, skin-on or skinless
1 large bunch broccoli, cut into florets (about 4 cups)
3 tbsp white miso paste
2 tbsp mirin (or substitute with 1 tbsp rice vinegar + 1 tsp honey)
1 tbsp soy sauce (or tamari for gluten-free)
1 tbsp olive oil or neutral oil
1 tbsp fresh ginger, grated
1 clove garlic, minced
1 tbsp sesame oil (optional, for finishing)
Sesame seeds and sliced green onions for garnish
Method :
Preheat & Prep
Preheat your oven to 425°F (220°C). To make cleanup easier, line a big rimmed baking sheet with foil or parchment paper.
Make the Miso Marinade
In a small bowl, whisk together miso paste, mirin, soy sauce, olive oil, grated ginger, and minced garlic until smooth.
Marinate the Salmon
Pat salmon fillets dry and place them on one side of the prepared sheet pan. Spoon or brush the miso mixture generously over each fillet, coating evenly.
Arrange the Broccoli
Add salt, pepper, and olive oil to the broccoli florets. Spread them on the other side of the sheet pan.
Roast
Place the pan in the preheated oven and roast for 12–15 minutes, or until the salmon is opaque in the center and flakes easily with a fork, and the broccoli is tender with crispy edges.
Finish & Serve
Drizzle with a touch of sesame oil, then sprinkle with sesame seeds and green onions. Serve immediately for the best flavor and texture.