Sheet Pan Miso Salmon
A miso marinade adds incredible flavor to this easy and elevated dinner.
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Servings: 4
Ingredients
- 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)
Instructions
- 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.
Notes
Lightly adapted from Bon Appetit and What's Gaby Cooking