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Baked Miso-Maple Salmon with Broccoli (Sheet Pan)

Sheet-pan salmon glazed with miso and maple, roasted alongside broccoli for a fast, savory-sweet dinner with minimal cleanup.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Dinner
Ingredients Equipment Method Notes

Ingredients
  

Salmon + Veggies
  • 4 salmon fillets about 5–6 oz each
  • 5 cups broccoli florets
  • 1 tbsp olive oil for broccoli
  • 1/2 tsp kosher salt for broccoli
Miso-Maple Glaze
  • 2 tbsp white miso
  • 1 1/2 tbsp maple syrup
  • 1 tbsp soy sauce low-sodium if possible
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp grated ginger
To Finish
  • 1 tbsp sesame seeds optional
  • 2 green onions sliced (optional)

Equipment

  • Sheet pan
  • Parchment paper

Method
 

  1. Preheat oven to 425°F and line a sheet pan with parchment.
  2. Toss broccoli with olive oil and salt. Spread on one side of the pan.
  3. Stir miso, maple syrup, soy sauce, rice vinegar, sesame oil, and ginger until smooth.
  4. Place salmon fillets on the other side of the pan and brush generously with the glaze.
  5. Bake 14–18 minutes, until salmon flakes easily and broccoli is tender with browned edges.
  6. Broil 1–2 minutes for extra caramelization (watch closely).
  7. Top with sesame seeds and green onions if using, and serve.

Notes

Don’t overcook: Start checking salmon at 14 minutes—thickness varies.
No white miso? Use yellow miso (slightly stronger) and add 1 tsp extra maple.
Leftovers: Refrigerate up to 3 days. Reheat gently or flake salmon over rice bowls.