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)
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.
