I’m sharing a quick Miso Glazed Salmon with miso butter and crispy broccoli that relies on white miso paste and mirin (sake optional), so if you’re short on time you can pop to the store, pick up what you need and have a healthy dinner ready fast.
I don’t usually rave like this but my miso butter salmon with crispy broccoli is the kinda weeknight win that makes me do a double take. The salmon fillets get this shiny, savory edge that screams Miso Glazed Salmon yet it never feels fussy.
The broccoli comes out super crunchy, oddly addictive, and somehow the whole plate reads like a Healthy Dinner you actually want to eat again. It’s quick, it’s sneaky impressive, and yes you can totally pull it off even when you’re half distracted.
Seriously, you’ll catch yourself telling friends about it before dessert is even on the table.
Ingredients
- Salmon: rich in protein and omega 3 fats, filling and heart friendly.
- White miso: light, sweet umami, fermented soy adds savory depth and saltiness.
- Butter: silky, it carries miso, adds richness and mouthfeel, high in fat.
- Mirin: sweet rice wine, balances salt with subtle sweetness and glossy finish.
- Broccoli: crunchy fiber, vitamin C and K, roasts crisp and slightly nutty.
- Lemon: bright acidity, cuts richness, gives fresh lift to each bite.
- Honey: small sweetness bump, helps glaze caramelize and balance miso’s saltiness.
- Soy sauce: deep savory salt, rounds miso flavors and deepens color.
- Scallions: fresh green bite, bright notes and light crunch on top.
Ingredient Quantities
- 4 salmon fillets skin on, about 6 ounces each
- 2 tablespoons white miso paste (shiro miso)
- 2 tablespoons unsalted butter softened
- 1 1/2 tablespoons Mirin
- 1 tablespoon Sake (optional)
- 1 teaspoon soy sauce
- 1 teaspoon honey or granulated sugar
- 1 pound broccoli florets
- 2 tablespoons neutral oil like vegetable or canola
- Kosher salt and black pepper
- 1 lemon
- 2 scallions (optional)
- 1 teaspoon sesame seeds (optional)
How to Make this
1. Preheat oven to 425 F (220 C). Line a baking sheet with foil for easy cleanup, or leave plain if you like extra crisping.
2. Make the miso butter: in a bowl mash together 2 tablespoons white miso, 2 tablespoons softened unsalted butter, 1 1/2 tablespoons Mirin, 1 tablespoon Sake if using, 1 teaspoon soy sauce and 1 teaspoon honey (or sugar) until smooth. Taste, adjust a tiny pinch more honey or soy if it needs balance.
3. Pat 4 skin on salmon fillets dry with paper towel, season both sides lightly with kosher salt and black pepper. Let them sit while you prep the broccoli, even 5 to 10 minutes helps.
4. Toss 1 pound broccoli florets with 2 tablespoons neutral oil and a good pinch of salt and pepper. Spread them on one side of the baking sheet in a single layer.
5. Start the broccoli in the oven first for about 6 minutes, this gives them a head start so everything finishes together.
6. While broccoli starts roasting, heat a heavy skillet over medium high. Add a tablespoon oil, place salmon skin side down and press gently with a spatula for 20 to 30 seconds so the skin stays flat. Cook skin side until very crispy and the fillet is cooked about halfway up the side, about 4 to 5 minutes.
7. Transfer the salmon to the baking sheet skin side down, spoon most of the miso butter over the flesh side (reserve a little for finishing). Put the sheet back in the oven with the broccoli and roast until salmon reaches about 125 to 130 F for medium (roughly 6 to 8 minutes more depending on thickness). If you want a caramelized top, broil 1 to 2 minutes at the end, watching closely.
8. If you pan roasted the salmon instead of finishing in oven, you can finish the broccoli in the hot skillet tossed with a squeeze of lemon until charred in spots, about 3 to 5 minutes.
9. Remove salmon and broccoli, rest the fish a couple minutes. Squeeze lemon over everything, sprinkle sliced scallions and 1 teaspoon sesame seeds if using, and dollop any reserved miso butter on top so it melts into a glossy glaze.
10. Serve skin on for max crispness, or remove skin before eating if you prefer. Tip: do not overcook the salmon, it keeps best at medium and the miso butter will keep it moist and flavorful.
Equipment Needed
1. Rimmed baking sheet, line with foil for easy cleanup or leave plain if you want extra crisping
2. Heavy oven safe skillet such as cast iron for searing the salmon
3. Mixing bowl and a fork or small spoon to mash the miso butter until smooth
4. Metal spatula to press the salmon skin flat and to transfer fillets to the sheet
5. Silicone spatula or brush to spread the miso butter and finish the fish
6. Tongs to move broccoli and turn things in the pan if you finish there
7. Instant read thermometer so you don’t overcook the salmon (aim for 125 to 130 F)
8. Cutting board, sharp knife, measuring spoons, and paper towels for prep and patting the fish dry
FAQ
Miso Butter Salmon With Crispy Broccoli. Recipe Substitutions and Variations
- White miso paste: swap with yellow/awase miso 1:1. If you only have stronger red/brown miso, use about half the amount and add 1/2 tsp sugar to mellow it out.
- Unsalted butter (softened): use ghee or salted butter 1:1 (if using salted, cut back on any extra salt). For dairy free, vegan butter 1:1 or a neutral oil like canola will do, but the flavor changes.
- Mirin: replace with 1 tbsp sake plus 1 tsp sugar, or 1 tbsp dry white wine plus 1 tsp sugar. In a pinch 1 tbsp rice vinegar plus 3/4 tsp sugar works.
- Soy sauce: use tamari 1:1 for gluten free, or coconut aminos (same amount but slightly sweeter; add a tiny pinch of salt if you want it saltier).
Pro Tips
1) Make the miso butter a few hours ahead or even the night before, it gets tastier as it sits. If it firms up in the fridge, let it soften on the counter for 10 minutes before using so it spreads and melts evenly.
2) Get the salmon skin as dry as you can and press it into the pan when it first hits the heat, that flat contact is the difference between soggy skin and really crunchy skin. Use an instant read thermometer and pull the fish at about 125 to 130 F for a moist medium.
3) Give the broccoli a head start and dont crowd the pan, crowding makes it steam not roast. For extra color, toss the florets in a little oil and salt, then blast them under the broiler for the last 1 to 2 minutes while you watch.
4) Save a spoonful of the miso butter to dollop on at the end so it melts glossy over the fish, and always finish with a bright squeeze of lemon right before serving to lift the flavors.
Miso Butter Salmon With Crispy Broccoli. Recipe
I’m sharing a quick Miso Glazed Salmon with miso butter and crispy broccoli that relies on white miso paste and mirin (sake optional), so if you’re short on time you can pop to the store, pick up what you need and have a healthy dinner ready fast.
4
servings
550
kcal
Equipment: 1. Rimmed baking sheet, line with foil for easy cleanup or leave plain if you want extra crisping
2. Heavy oven safe skillet such as cast iron for searing the salmon
3. Mixing bowl and a fork or small spoon to mash the miso butter until smooth
4. Metal spatula to press the salmon skin flat and to transfer fillets to the sheet
5. Silicone spatula or brush to spread the miso butter and finish the fish
6. Tongs to move broccoli and turn things in the pan if you finish there
7. Instant read thermometer so you don’t overcook the salmon (aim for 125 to 130 F)
8. Cutting board, sharp knife, measuring spoons, and paper towels for prep and patting the fish dry
Ingredients
4 salmon fillets skin on, about 6 ounces each
2 tablespoons white miso paste (shiro miso)
2 tablespoons unsalted butter softened
1 1/2 tablespoons Mirin
1 tablespoon Sake (optional)
1 teaspoon soy sauce
1 teaspoon honey or granulated sugar
1 pound broccoli florets
2 tablespoons neutral oil like vegetable or canola
Kosher salt and black pepper
1 lemon
2 scallions (optional)
1 teaspoon sesame seeds (optional)
Directions
- Preheat oven to 425 F (220 C). Line a baking sheet with foil for easy cleanup, or leave plain if you like extra crisping.
- Make the miso butter: in a bowl mash together 2 tablespoons white miso, 2 tablespoons softened unsalted butter, 1 1/2 tablespoons Mirin, 1 tablespoon Sake if using, 1 teaspoon soy sauce and 1 teaspoon honey (or sugar) until smooth. Taste, adjust a tiny pinch more honey or soy if it needs balance.
- Pat 4 skin on salmon fillets dry with paper towel, season both sides lightly with kosher salt and black pepper. Let them sit while you prep the broccoli, even 5 to 10 minutes helps.
- Toss 1 pound broccoli florets with 2 tablespoons neutral oil and a good pinch of salt and pepper. Spread them on one side of the baking sheet in a single layer.
- Start the broccoli in the oven first for about 6 minutes, this gives them a head start so everything finishes together.
- While broccoli starts roasting, heat a heavy skillet over medium high. Add a tablespoon oil, place salmon skin side down and press gently with a spatula for 20 to 30 seconds so the skin stays flat. Cook skin side until very crispy and the fillet is cooked about halfway up the side, about 4 to 5 minutes.
- Transfer the salmon to the baking sheet skin side down, spoon most of the miso butter over the flesh side (reserve a little for finishing). Put the sheet back in the oven with the broccoli and roast until salmon reaches about 125 to 130 F for medium (roughly 6 to 8 minutes more depending on thickness). If you want a caramelized top, broil 1 to 2 minutes at the end, watching closely.
- If you pan roasted the salmon instead of finishing in oven, you can finish the broccoli in the hot skillet tossed with a squeeze of lemon until charred in spots, about 3 to 5 minutes.
- Remove salmon and broccoli, rest the fish a couple minutes. Squeeze lemon over everything, sprinkle sliced scallions and 1 teaspoon sesame seeds if using, and dollop any reserved miso butter on top so it melts into a glossy glaze.
- Serve skin on for max crispness, or remove skin before eating if you prefer. Tip: do not overcook the salmon, it keeps best at medium and the miso butter will keep it moist and flavorful.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 305g
- Total number of serves: 4
- Calories: 550kcal
- Fat: 34g
- Saturated Fat: 8g
- Trans Fat: 0.1g
- Polyunsaturated: 6g
- Monounsaturated: 12g
- Cholesterol: 125mg
- Sodium: 600mg
- Potassium: 1100mg
- Carbohydrates: 14g
- Fiber: 3.5g
- Sugar: 6g
- Protein: 41g
- Vitamin A: 700IU
- Vitamin C: 85mg
- Calcium: 70mg
- Iron: 1.5mg
