Name: Miso Butter Salmon with Roasted Broccoli Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Japanese-American fusion
Ingredients: 4 tablespoons (1/2 stick) unsalted butter, at room temperature; 2 tablespoons red, white or yellow miso; 1 1/2 pounds whole broccoli heads or crowns, with stems; 2 tablespoons olive oil; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 4 (6 ounce) center-cut salmon fillets, 1 to 1 1/2 inches thick; Salt and pepper, for sprinkling; 2 tablespoons chopped parsley; 2 scallions, thinly sliced

If you’re looking for a dinner that’s both impressive and unbelievably easy, you’ve got to try this Miso Butter Salmon with Roasted Broccoli Recipe. I absolutely love how the miso butter turns the salmon silky and flavorful, while the roasted broccoli adds that perfect caramelized crunch. Plus, it all comes together on one sheet pan, meaning minimal cleanup—trust me, your weeknight dinners just got a whole lot better!

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Why You’ll Love This Recipe

One-Pan Wonder: Less mess means more time to enjoy your meal and company.
Flavor-Packed: The miso butter adds a rich umami layer that makes the salmon irresistible.
Quick & Easy: From prep to plate in just about 35 minutes – perfect for busy nights.
Healthy & Balanced: Nutrient-packed broccoli pairs perfectly with omega-3 rich salmon for a wholesome dinner.

A silver baking tray is shown with four pieces of cooked fish arranged in a row in the center, each piece having a dark golden-brown crispy texture on top with some charred spots. Around the fish, there are many pieces of roasted broccoli with a mix of bright green and some slightly blackened edges spread evenly. The tray sits on a white marbled surface, making the colors of the food stand out clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The ingredients here are straightforward but really work magic together. The key is using good quality miso and fresh salmon to get that perfect blend of umami and buttery richness. Also, don’t rush the roasting—letting the broccoli caramelize deeply is a game changer.

Unsalted butter: Room temperature butter blends smoothly with miso, creating a luscious topping.
Miso (red, white, or yellow): This fermented paste adds a savory depth and subtle sweetness to the salmon.
Broccoli heads or crowns: Using whole heads with stems ensures you get a variety of textures—crisp stalks and tender florets.
Olive oil: It helps roast the broccoli to a perfect golden finish.
Kosher salt: Essential for bringing out the flavors of both broccoli and salmon.
Black pepper: Adds just the right amount of warmth and spice.
Center-cut salmon fillets: Choose thick fillets (1 to 1 1/2 inches) for juicy, tender bites.
Chopped parsley: Fresh parsley brightens the dish with a pop of green and freshness.
Scallions: Thinly sliced for a mild oniony crunch on top.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love mixing things up with this Miso Butter Salmon with Roasted Broccoli Recipe, and you absolutely should too! Making it your own keeps the dish exciting and fits any dietary preference or occasion.

Spicy Kick: Adding a teaspoon of sriracha to the miso butter was a game changer for me—it gave a gentle warmth that my family loved.
Veggie Swap: Sometimes I switch broccoli for asparagus or Brussels sprouts; both roast beautifully and pair well with miso.
Gluten-Free: Ensure your miso paste is gluten-free (some are made with barley) to keep this dish safe for gluten-sensitive diners.
Vegan Twist: Swap the salmon for firm tofu and butter for vegan spread—though it’s a totally different vibe, the miso butter sauce still shines.

How to Make Miso Butter Salmon with Roasted Broccoli Recipe

Step 1: Prep and Roast the Broccoli

Start by preheating your oven to 450°F and centering the rack for even heat. While that’s warming up, prep your broccoli by trimming off that tough end, peeling the stalk, and cutting everything into bite-sized pieces. Toss the broccoli with olive oil, kosher salt, and black pepper right on your baking sheet, massaging it in with your hands so every piece gets coated. Spread it out evenly—you want room for nice roasting, not steaming. Pop it in the oven for 15 minutes, tossing halfway through, until things start to get those gorgeous golden charred spots. This step is key for bringing out the natural sweetness in the broccoli.

Step 2: Mix Your Miso Butter

While the broccoli is roasting, stir together softened butter and your miso paste in a small bowl until smooth and creamy. This mixture is the star—not too salty, just rich and umami-packed. I like to use white miso for a milder flavor, but red or yellow miso work great too if you prefer a deeper taste.

Step 3: Add Salmon and Roast Together

Once the broccoli’s had its head start, reduce your oven temp to 425°F. Shift the broccoli to make room on your sheet pan, then place your salmon fillets skin-side down right on the pan. Lightly sprinkle with salt and pepper, then slather that luscious miso butter generously over the top of each piece. Roasting everything together for about 10 minutes locks in moisture while finishing off the broccoli. Keep an eye on the salmon and check with a thermometer—it’s ready when it hits 135°F in the thickest part.

Step 4: Broil for the Perfect Finish

For the best finish, move your oven rack close to the broiler and turn it on. Spread any softened miso butter evenly over the salmon again and broil for 1 to 2 minutes until the edges get beautifully charred. This step adds texture and that slightly smoky flavor that seals the deal. Let the salmon rest for 5 minutes before garnishing with fresh parsley and thinly sliced scallions. Served hot off the sheet pan, this dish practically sells itself.

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Pro Tips for Making Miso Butter Salmon with Roasted Broccoli Recipe

Butter Softness Matters: Make sure your butter is fully softened before mixing with miso to get a smooth spread that melts perfectly.
Broccoli Prep: Peeling and slicing the stalks along with florets balances textures and lets all parts roast evenly.
Don’t Skip the Broil: That quick broil at the end adds a delicious char and a restaurant-quality finish you’ll want every time.
Watch Your Oven Temps: Roasting at too high a temp can dry out salmon, so stepping down after the broccoli roast keeps things tender and juicy.

How to Serve Miso Butter Salmon with Roasted Broccoli Recipe

A silver baking tray holds four rectangular pieces of grilled salmon, evenly spaced in the center. Each piece has a crispy, dark golden-brown crust with some blackened spots, showing a well-cooked texture. Around the salmon, there are scattered pieces of roasted broccoli, with charred dark green florets and light green stems giving a slightly burnt look. The tray rests on a white marbled surface, enhancing the colors of the food against the light background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always finish this dish with plenty of chopped fresh parsley and thinly sliced scallions—the bright green colors not only add a fresh aroma but also a nice crunchy contrast to the buttery salmon. Sometimes I even sprinkle a little sesame seed on top when I want nutty flavor and an extra bit of texture.

Side Dishes

To keep it simple, I serve this with baked potatoes or steamed jasmine rice—they soak up all that buttery miso goodness perfectly. On occasion, I pair it with a light quinoa salad or garlic mashed cauliflower for a low-carb twist. Whatever you choose, make sure your sides can soak in that delicious sauce!

Creative Ways to Present

If you’re making this for guests or a special occasion, placing the salmon fillet atop a bed of roasted broccoli on a sleek white plate always gets compliments. Drizzle a little extra miso butter over the top right before serving, and arrange scallions and parsley artistically around the edge. I once even served it with edible flowers to add a lovely pop of color—trust me, that wow factor counts.

Make Ahead and Storage

Storing Leftovers

I usually pop any leftover salmon and broccoli into an airtight container and refrigerate them within two hours of cooking. They’ll keep well for up to 2 days, which is just enough time to enjoy the extras without sacrificing quality.

Freezing

While this dish is best fresh, you can freeze both salmon and broccoli separately if you like. Wrap the salmon tightly to avoid freezer burn, and the broccoli can be frozen after a quick flash steam to preserve texture. That said, I find freezing alters the delicate texture a bit, so I only do it when I have no other option.

Reheating

To keep the salmon moist, I reheat leftovers gently in a low oven (around 300°F) wrapped in foil for 10–15 minutes. For the broccoli, a quick toss in a hot skillet or microwave works just fine. Avoid using a microwave directly on salmon without covering—it tends to dry out quickly.

FAQs

Can I use store-bought miso butter for this recipe?

Absolutely! If you find a good quality miso butter blend at your store, it can save you some prep time. Just be mindful of the salt content and adjust seasoning on your salmon and broccoli accordingly.
What type of miso is best for the miso butter?

White miso is milder and slightly sweet, making it a popular choice, but red or yellow miso add a more robust, deeper flavor. I recommend starting with white and experimenting based on your flavor preference.
How do I know when the salmon is perfectly cooked?

Using a meat thermometer is your best bet—the salmon is done when it reaches 135°F in the thickest part. The flesh should be opaque and flake easily with a fork but still feel moist.
Can I substitute other vegetables for broccoli?

Definitely! Asparagus, Brussels sprouts, or even green beans work wonderfully roasted with olive oil and seasoning alongside the salmon.

Final Thoughts

This Miso Butter Salmon with Roasted Broccoli Recipe is hands-down one of my go-to dinners when I want to impress without the fuss. It’s the kind of meal that feels fancy but comes together in no time, and that miso butter—oh, it really makes this salmon sing. I hope you enjoy making (and eating) it as much as I do. Seriously, give it a try—you might just find your new favorite weeknight dinner!