Maple-miso Glazed Salmon with Charred Broccoli

This sheet pan maple-miso glazed salmon with charred broccoli pairs perfectly with whole grain rice, mashed butternut squash or a bountiful salad of leafy greens.

Recipe Source: Kasim Hardaway


  • 4, 6 oz. portion salmon filets
  • 1½ lb. broccoli florets
  • 1 ½ tbsp. white miso paste
  • ½ tbsp. rice vinegar
  • 1 tsp. minced ginger
  • ½ tbsp. maple syrup
  • 2 ½ tbsp. sesame oil, divided
  • 1 tbsp. low sodium tamari
  • 3 tbsp. lime juice

furikake, japanese seasoning blend, for garnish


  1. Prepare maple-miso marinade: In a bowl, whisk white miso paste, rice vinegar, minced ginger, maple syrup, tamari, lime juice and 1 tbsp sesame oil until homogenous. This sauce will be very viscous. Measure ½ cup of miso sauce and set aside.
  2. Marinate salmon: Place salmon filets in a resealable plastic bag or bowl and massage or brush with remaining miso sauce. Allow to marinate in refrigerator for 20 to 30 minutes. When ready to cook, set on counter for 10 minutes to bring salmon to room temperature.
  3. Char broccoli: Set oven to broil. In a bowl, toss broccoli florets with 1 ½ tbsp. of sesame oil. Place on a sheet pan lined with parchment or aluminum foil. Broil broccoli for 6 minutes, rotating the sheet pan halfway through cook time. *To ensure broccoli doesn't burn, place rack at least 4 inches away from direct heat of broiler.
  4. Cook salmon: Flip broccoli and slide to fit on half of the pan. Place salmon on emptied half of sheet pan. Broil for 8 minutes or until salmon is cooked to desired doneness.
  5. Make maple-miso sauce: Whisk the ½ cup of miso sauce with water. Add 1 tbsp. at a time until you reach your preferred viscosity.

For additional recipe inspiration from Kasim visit his blog here.