Miso-Glazed Salmon with Charred Broccoli Sesame Salad

This miso-glazed salmon is the perfect weeknight dinner when you crave something savory, satisfying and a little bit special. The salmon is pan-seared until golden and then finished with a luscious miso-garlic butter sauce that coats every bite. On the side, a crunchy charred broccoli and cabbage salad with a bright sesame vinaigrette adds freshness and texture.

Inspired by Asian flavors, this dish comes together in about 30 minutes using simple ingredients. The combination of rich miso, nutty sesame and charred vegetables creates a balanced meal that feels both comforting and elegant. Serve it for a quick family dinner or a casual dinner party.

Log in to save recipes and build weekly shopping lists.

Ingredients

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

1 unit BroccoliView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 unit Miso Sauce ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Cut broccoli into bite-size pieces. Trim and thinly slice scallions, separating white parts from green tops. Dice cucumber into ¼-inch pieces.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add broccoli and season with salt and pepper. Cook, stirring occasionally, until lightly charred, 4-5 minutes. Add ½ cup water and cook until broccoli is tender and water has evaporated, 2-3 minutes more. Transfer to a medium bowl. Wipe out the pan.
3. Pat salmon dry with paper towels and season with salt and pepper. Heat a drizzle of oil in the same pan over medium-high heat. Add salmon and cook until browned and cooked through, 5-7 minutes per side. Transfer to a cutting board and tent with foil to keep warm. Wipe out the pan.
4. In the same pan over medium heat, combine ¼ cup water, miso sauce concentrate, half the garlic powder and a pinch of salt. Bring to a simmer and cook, stirring, until slightly thickened, 1-2 minutes. Remove from heat and stir in 1 tablespoon butter and ¼ teaspoon sugar until combined.
5. In a large bowl, whisk together rice wine vinegar, half the sesame oil and a pinch of salt. Add the charred broccoli, coleslaw mix, scallion whites, cucumber and half the sesame seeds. Toss until well coated.
6. Slice the salmon crosswise. Divide salmon and charred broccoli salad between plates. Spoon the miso pan sauce over the salmon. Sprinkle with scallion greens and remaining sesame seeds. Serve immediately.

Recipe Tips

FAQ

Can I use chicken instead of salmon?

Yes, you can substitute boneless, skinless chicken breasts or thighs. Adjust cooking time as needed until chicken reaches an internal temperature of 165°F.

What can I use instead of miso sauce concentrate?

You can substitute 2 tablespoons of white miso paste mixed with 1 tablespoon of soy sauce and 1 teaspoon of sugar. Adjust water to achieve desired consistency.

Can I make this dish ahead of time?

The salad and sauce are best fresh, but you can prep the vegetables and cook the salmon in advance. Reheat the salmon gently in a pan and assemble just before serving.