Sheet Pan Miso Spiced Salmon and Broccolini

This dish literally takes minutes to cook and is so jam packed with flavor your taste buds will be forever grateful!

Don't forget to give it time to marinate -- while it marinates, you can finish up those last emails, return a phone call or two, or help your child with his or her homework.

It's a weeknight meal, but you can also easily impress your friends when they come over for dinner.

Either way, it's sure to devoured by ALL who sit at your table!

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Cook Time: 1 hour 15 minutes
Servings: 4


  • 3 cloves garlic roughly chopped
  • 1 large shallot, finely diced
  • 3 tablespoons fresh lime juice
  • 2 tablespoons soy sauce
  • 1 tablespoon white miso
  • 1 teaspoons honey
  • 1 1/2 tablespoons olive oil
  • 4 8-ounce skin-on center-cut salmon fillets
  • Kosher salt and freshly cracked black pepper
  • 1 bunch broccolini sliced lengthwise to make them extra thin (you can easily substitute broccoli crowns, cauliflower or asparagus)
  • 4 scallions thinly sliced
  • 1 Fresno chili thinly sliced (optional -- this adds a nice kick of flavor)


  • In a small bowl whisk together the garlic, shallot, lime juice, soy sauce, miso, honey and 1 tablespoon of olive oil.
  • Season the salmon fillets with salt and pepper. Place the fillets in a large ziplock bag and add half of marinade. Seal bag, removing as much air as possible, give a little shake to distribute the marinade, and let the salmon sit for 30-60 minutes. Reserve remaining marinade -- be sure to not throw it out!
  • Preheat broiler.
  • Toss the broccolini with remaining olive oil on a rimmed baking sheet. Broil until lightly charred, about 5 minutes.
  • Remove salmon from marinade and place on top of the broccolini.
  • Spoon 1/2 of the remaining marinade over and place back under the broiler until the salmon is charred around edges, about 6 minutes.
  • Spoon the rest of the marinade over the top and add the sliced scallions and sliced Fresno chili.
  • Broil, about 2 minutes more until the salmon is charred and medium at thickest part.
  • Let rest for a few minutes before serving.


Lightly adapted from Bon Appetit and What's Gaby Cooking
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

Inspired by Bon Appetit

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