Sheet-pan Maple Miso Salmon with Sesame Broccolini
Sweet maple syrup, savory miso and punch from ginger and garlic create a glossy umami-packed glaze that roasts beautifully into the salmon. Prepare it alongside spicy sesame broccolini that gets a bit of char on the edge, serve it with steamed rice, and it's a complete meal. So easy. And so, so good.
Equipment
- 2 medium bowls
- 1 large rimmed baking sheet
- parchment paper or aluminum foil
Ingredients
- 4 6-ounce skin-on salmon fillets, about 1-inch thick
- kosher salt and freshly ground black pepper
- 3 tablespoons maple syrup
- 2 tablespoon white miso
- 1 tablespoon rice wine vinegar
- 1 tablespoon minced ginger
- 2 teaspoons soy sauce or tamari
- 1 teaspoon fish sauce
- 1 garlic clove minced
- 1 pound broccolini trimmed
- 2 tablespoons olive oil
- 2 teaspoons prepared chili crisp substitute 2 pinched chili flakes
- 2 teaspoons toasted sesame oil
- ¼ cup roughly chopped cilantro both leaves and tender stems
- lime wedges for serving
- cooked white rice for serving (optional)
Instructions
- Preheat oven to 400°F
- Line a large, rimmed baking sheet with parchment paper or aluminum foil. Season the salmon filles with salt and pepper.
- In a medium bowl, whisk together maple syrup, miso, rice wine vinegar, ginger, soy sauce, fish sauce and garlic clove. Add the salmon fillets to the bowl and turn to coat.
- In a separate medium bowl, whisk together olive oil, chili crisp and sesame oil. Add the broccolini and turn to coat.
- Arrange salmon skin side down on the baking sheet. Arrange broccolini around the edges and between the salmon fillets. Bake until the salmon is cooked through, about 12 minutes. (If the broccolini needs more time, remove salmon and return broccolini to the oven for a few more minutes.)
- Right before serving, scatter with cilantro and a good squeeze of lime. Season with flaky sea salt and serve with rice, if desired.