This Miso Butter Salmon with Sweet Potatoes and Broccoli is a weeknight dinner that checks all the boxes—easy, flavorful, and minimal cleanup. Roasted all on one sheet pan, the salmon stays moist, the sweet potatoes caramelize beautifully, and the broccoli gets perfectly crispy. The magic is in the miso butter, which adds deep umami flavor and transforms simple ingredients into something truly special. In this post, learn how to make miso butter, how to shop for miso, and how to get the most out of your miso butter salmon.
If you’ve been following along on Our Table 4 2, you know I love salmon recipes for two. Some favorites are my Sweet and Spicy Glazed Salmon , Baked Salmon Recipe with Cherry Glaze, and Eggs Benedict with Smoked Salmon (for two). I’m also a big fan of sheet pan dinners—less mess, less stress, and all the flavor. Like this Sheet Pan Chicken Thighs with Fresh Tarragon. And in this recipe, miso butter is the secret to tender, flavorful salmon and deeply roasted veggies
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How to Shop for Miso
Miso is a fermented soybean paste that adds deep umami flavor to sauces, soups, glazes, and dressings. There are several types of miso, but they generally fall into three categories: white (shiro), yellow (shinshu), and red (aka). For this recipe, we’re using sweet white miso, which is mild, slightly sweet, and perfect for pairing with delicate proteins like fish.
I love South River Sweet White Miso—it’s traditionally wood-fired, unpasteurized, and packed with flavor. I buy mine at Whole Foods or pick it up from my local food co-op. When shopping, look for miso that’s refrigerated (especially if unpasteurized), made with organic soybeans or rice, and contains minimal additives.
How to make miso butter salmon
Let me walk you through this one-pan wonder. First up, that brine—it’s your ticket to juicy salmon every time.
Start by mixing the salt and sugar into cold water in a large bowl. Once dissolved, gently lower the salmon fillets in and let them soak for 15 minutes. Then pat dry with a paper-towel.
This keeps the fish tender and seasoned all the way through. While that’s happening, go ahead and prep your miso butter and broccoli and sweet potatoes.
How to Make Miso Butter
Grab a medium bowl and whisk together the melted butter, white miso, white wine, and maple syrup. That’s it—you’ve just made miso butter, and it’s going to give this whole dish that rich, savory flavor.
How to make Sheet Pan Salmon with sweet potatoes and broccoli
Add the broccoli and sweet potatoes to one half of the baking sheet. Drizzle with a tablespoon of the miso butter—it helps to microwave the butter for 30 seconds so it’s pourable.
- Toss to coat, sprinkle with a pinch of salt, and pop it in the oven for 10 minutes.
- Take the pan out and flip the veggies to promote even browning. Push them to one side to make room for the salmon.
- Turn on your broiler, brush the fillets with remaining miso butter, and place them skin-side down on the empty half of the sheet pan.
- Broil for 3 to 5 minutes, watching closely—it browns fast!
Cooking Miso Butter Salmon Tip
If the broiler gets too intense or smoky, switch the oven to 425°F to finish cooking. Bake for another 8 to 10 minutes, until the salmon reaches 125°F and the sweet potatoes are tender. Rotate the sheet and use foil to shield any parts that are browning too quickly.
Uses for Miso
Since this recipe uses only about 1 to 2 tablespoons of miso, you’ll have plenty left for other delicious uses! Here are a few of my favorite ways to put miso to work in the kitchen:
- Make a creamy miso sauce to drizzle over grilled fish, roasted vegetables, or pork. (Check out my post on how to grill pork chops—this sauce would be so good on them.)
- Whisk miso into a salad dressing for a bold, tangy-sweet kick. One of my go-to dressings starts with ½ cup vinegar (or lemon juice), 2 tablespoons of sweet white miso, 2 chopped garlic cloves, 2 teaspoons of honey, 2 to 3 tablespoons of water, and ¼ cup of fresh herbs like parsley, basil, or chives. Blend everything on high speed until smooth, then with the blender running on medium, slowly drizzle in 1 cup of sesame or light vegetable oil. You can add a little more water at the end if you prefer a thinner consistency.
You can also stir a little into soup broths, mix it into butter for corn on the cob, or add it to compound butters for steak or roasted mushrooms.
Cooking with Miso Butter Tips
- Don’t walk away while broiling. Miso butter browns quickly! Watch closely to get that perfect deep golden color without burning.
- Broiler too intense? No problem. Just switch to baking at 425°F to finish cooking the salmon and vegetables gently.
- Use the creamy miso sauce as your backup. Great for dipping or drizzling for those who love extra flavor.
- Warm your miso butter to loosen it. A quick 30 seconds in the microwave makes it pourable for evenly coating veggies.
- Protect delicate fillet edges. Shield with foil during baking if they start to brown too fast.
- Use a Fish spatula for the win. It easily slides between the skin and flesh so you can serve the salmon skinless if preferred.
Miso Butter Salmon with Sweet Potatoes and Broccoli
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Equipment
Ingredients
Miso Butter:
- 3 tablespoons unsalted butter , melted
- 3 tablespoons white miso
- 2 tablespoons dry white wine
- 1 tablespoon maple syrup or granulated sugar
Salmon + Vegetables:
- 2 tablespoons table salt
- 2 tablespoons sugar
- 2 salmon fillets , 4 to 6 ounces each, skin on, center cut
- ½ pound broccoli florets cut into 1-inch pieces
- ½ pound sweet potatoes peeled and cut into ½-inch cubes
- ¼ teaspoon salt
Optional Creamy Miso Sauce:
- 2 tablespoons tahini
- 3 tablespoons white miso paste
- 1 tablespoon sugar or honey
- 2 tablespoons ice-cold water
Instructions
- Prep Oven and Miso Butter: Adjust oven rack to upper third and heat oven to 450°F. Line a rimmed baking sheet with foil and coat with nonstick spray. In a medium bowl, whisk together the miso butter ingredients until smooth; set aside.
- Brine the Salmon: In a large container, dissolve the salt and sugar in 4 cups cold water. Submerge salmon fillets and let brine at room temperature for 15 minutes. Remove, pat dry, and set aside.
- Roast the Vegetables: Scatter broccoli and sweet potatoes on half the baking sheet. Drizzle with ½ tablespoon miso butter (microwave if needed to loosen) and toss to coat. Sprinkle with ¼ teaspoon salt. Roast for 10 minutes.
- Add and Broil Salmon: Remove sheet pan from oven. Switch oven to broil. Flip the vegetables and push them to one half of the sheet. Place salmon fillets skin-side down on the cleared half. Brush each fillet with 1 teaspoon of the remaining miso butter. Broil for 3–5 minutes until browned.
- Finish Cooking: If salmon begins to smoke, turn off broiler and reduce oven temp to 425°F. Continue roasting for 8–10 minutes, until salmon is cooked through (125°F internal temp) and potatoes are fork tender. Rotate pan and shield edges of salmon with foil if needed .
- Use a fish spatula to lift fillets from the skin. Plate with vegetables and pass the creamy miso sauce, if using.
- To Make the Creamy Miso Sauce: Simply mix together all the ingredients until smooth. Add more ice-cold water to reach desired consistency.
Your Notes, Tips and Tricks
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Common questions about Miso Butter
You've got questions... I've got answers! If you have a question about this recipe that isn't answered below, feel free to leave it in the comments, and I'll jump in there to help you out.
Yes and no. Because it’s fermented, miso has a long shelf life—especially if stored in the refrigerator. Unopened, it can last for over a year. Once opened, keep it in an airtight container in the fridge. White miso is milder and may darken slightly over time, but it's still safe to use as long as there’s no mold or off smell.
Absolutely! Miso butter freezes well. You can roll it into a log with parchment paper and freeze it, slicing off what you need for future recipes.
You could, but the flavor will change. Red miso is much stronger and saltier, so I recommend sticking with sweet white miso for the balance of this dish.
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