EFK Kitchen Ready
EFK Miso-Glazed Salmon Sheet Pan
A weeknight sheet-pan salmon dinner with a savory miso glaze, roasted vegetables, and a clean ginger-garlic finish. The glaze is balanced, not candy-sweet.
From the EFK recipe collection
- Prep
- 15 min
- Cook
- 20 min
- Yield
- 6 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- Heat the oven to 425°F and line a sheet pan with parchment. Toss broccoli with olive oil and salt and roast for 8 minutes.
- Whisk miso, maple syrup, soy sauce, rice vinegar, ginger, garlic, and sesame oil. Pat salmon dry and brush with the glaze.
- Move broccoli aside and place salmon on the pan. Roast until the thickest part reaches 145°F and flakes easily, about 10–12 minutes depending on thickness. Brush with any remaining glaze only before cooking, not after contact with raw fish. Finish with sesame seeds and green onion.
Equipment
Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; rimmed sheet pan; parchment; BlueStar oven; fish spatula; instant-read thermometer.
Food safety & storage
Cook salmon to 145°F or until opaque and flakes easily. Keep raw fish separate from ready-to-eat foods. Refrigerate leftovers promptly and use within 2–3 days.
View this recipe on the original EFK website ↗