Search

Miso Glazed Salmon with Broccoli and Edamame

Miso glazed salmon roasted on one sheet pan with broccoli and edamame. A 30-minute dinner with 38 grams of protein per serving.

  • 38g protein
  • 455 calories
  • 32 minutes
  • 4 servings

Jump to recipe

By The Protein First Kitchen Team. Published

Glazed salmon fillet with roasted broccoli
Photo by @camaranegra on Unsplash

Miso glazed salmon is one of the easiest ways to get 30-plus grams of protein onto a plate, and this version needs one pan and about 30 minutes. A sweet-salty miso glaze caramelizes on top while the broccoli and edamame roast underneath.

Why the edamame matters

A cup of shelled edamame adds 18 grams of protein and 8 grams of fiber to the pan for about 180 calories. It roasts alongside the broccoli and turns slightly nutty and crisp at the edges.

Timing

Broccoli needs a head start, so it goes in for 10 minutes before the salmon joins it. That way the vegetables are charred at the edges right when the fish is done.

Serving

On its own this is a full meal. For a bigger plate, add 1/2 cup cooked rice (about 100 calories) or serve over cauliflower rice. The fat in this recipe comes mostly from the salmon itself, which is a good source of omega-3s.

You might also like

Leftover salmon makes a great salmon bowl the next day. For another fast, gingery dinner, try a healthy egg roll in a bowl.

Miso Glazed Salmon with Broccoli and Edamame

Prep 10 min. Cook 22 min. Makes 4 servings of 1 fillet with vegetables.

Servings

Ingredients

Miso glaze

Instructions

  1. Heat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. Toss the broccoli and edamame with the olive oil on the pan. Roast for 10 minutes.
  3. Meanwhile, whisk all the glaze ingredients together until smooth.
  4. Push the vegetables to the sides and place the salmon in the middle. Brush the fillets generously with the glaze and drizzle any leftover over the broccoli.
  5. Roast for 10 to 12 minutes, until the salmon flakes easily and reaches 125 to 130°F (52 to 54°C) in the center for medium.
  6. For a deeper caramelized top, switch to broil for the last 1 to 2 minutes, watching closely. Finish with green onions and sesame seeds.

Notes

  • Miso burns quickly under the broiler, so stay close.
  • Leftover salmon is good cold the next day, flaked over a salad.

Ratings and comments

Be the first to rate this recipe.

Your rating for Miso Glazed Salmon with Broccoli and Edamame

Ratings appear right away. Comments are read by our team before they are published. See our privacy policy.

    Questions people ask

    What temperature should salmon be cooked to?

    The USDA recommends 145°F (63°C). Many cooks prefer to pull salmon at 125 to 130°F for a moist, medium center. Use the temperature you are comfortable with.

    Can I use frozen salmon?

    Yes. Thaw it overnight in the fridge and pat it dry before glazing so the glaze sticks.

    More recipes like this