Salmon is the MVP of proteins—healthy, versatile, and almost impossible to ruin. But let’s be real: plain salmon is boring. Enter miso-glazed salmon with sesame broccoli.
This dish isn’t just good; it’s “cancel your takeout order” good. Sweet, savory, umami-packed, and ready in under 30 minutes. Why settle for mediocre when you can have legendary?
What Makes This Recipe So Good
The magic lies in the miso glaze.
It caramelizes into a sticky, salty-sweet crust that makes every bite addictive. The sesame broccoli isn’t just a sidekick—it’s crispy, nutty, and drenched in garlicky goodness. Together, they’re a flavor bomb that’s also packed with protein, omega-3s, and enough vitamins to make your doctor proud.
Ingredients
- For the salmon: 2 salmon fillets, 2 tbsp white miso paste, 1 tbsp honey, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp grated ginger, 1 minced garlic clove.
- For the broccoli: 2 cups broccoli florets, 1 tbsp sesame oil, 1 tbsp soy sauce, 1 tsp sesame seeds, 1 minced garlic clove, red pepper flakes (optional).
Step-by-Step Instructions
- Prep the glaze: Whisk miso, honey, soy sauce, rice vinegar, ginger, and garlic in a bowl.
Taste it. Try not to drink it.
- Marinate the salmon: Coat the fillets in the glaze and let them sit for 10 minutes (or up to 30 if you’re patient).
- Cook the salmon: Heat a skillet over medium-high. Sear salmon skin-side down for 4 minutes, flip, brush with extra glaze, and cook another 3 minutes.
- Roast the broccoli: Toss broccoli with sesame oil, soy sauce, garlic, and sesame seeds.
Roast at 400°F for 15 minutes or until crispy.
- Serve: Plate the salmon with broccoli. Sprinkle extra sesame seeds because you’re fancy now.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or microwave, but FYI, the salmon won’t be as crispy.
The broccoli might lose some crunch, but it’s still delicious cold—fight me.
Benefits of This Recipe
This dish is a nutritional powerhouse. Salmon delivers omega-3s for brain health, while miso aids digestion. Broccoli is loaded with fiber and vitamin C.
It’s also low-carb, gluten-free (if you use tamari), and packed with protein. Oh, and it tastes like heaven. Bonus.
Common Mistakes to Avoid
- Overcooking the salmon: It’s done when it flakes easily.
Any longer, and you’re eating chalk.
- Using dark miso: White miso is milder and sweeter. Dark miso will overpower the dish.
- Skipping the marinade: 10 minutes minimum, or the flavor won’t penetrate.
Alternatives
No salmon? Use cod or chicken.
Out of miso? Substitute with a mix of soy sauce and a dash of maple syrup. Not a broccoli fan?
Swap in asparagus or green beans. IMO, the glaze works on almost anything—even tofu.
FAQ
Can I use frozen salmon?
Yes, but thaw it first. Frozen fillets won’t sear properly, and you’ll end up with a sad, soggy mess.
Is there a substitute for rice vinegar?
Apple cider vinegar or lime juice works in a pinch, but rice vinegar has the best balance of sweetness and acidity.
Can I make this ahead?
Marinate the salmon up to 24 hours in advance, but cook it fresh.
Nobody likes reheated fish (unless you’re into that).
Why is my glaze too salty?
You probably used dark miso or didn’t balance it with enough honey. Taste as you go—this isn’t a guessing game.
Final Thoughts
This recipe is stupidly easy for how impressive it tastes. It’s weeknight-friendly, healthy, and guaranteed to make you look like a gourmet chef.
Pro tip: Double the glaze. You’ll thank me later.
Andreas – Keto recipe creator who lost 40lbs and discovered his love for low-carb cooking. 300+ tested recipes | 5 years of keto experience | Real food for real people. No certifications, just results that taste amazing!