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Miso butter salmon and roasted sweet potatoes and broccoli on a white platter garnished with creamy miso sauce.
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Miso Butter Salmon with Sweet Potatoes and Broccoli

Miso Butter Salmon with Sweet Potatoes and Broccoli is a weeknight dinner that checks all the boxes—easy, flavorful, and minimal cleanup.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 2 servings
Author: Pam Werley

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.