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Fall-inspired miso salmon bowl with roasted kabocha squash, broccolini, and brown rice, garnished with lime, scallions, and sesame seeds

Sheet Pan Miso-Glazed Salmon with Kabocha Squash & Broccolini

5 from 3 votes
A cozy, umami-rich fall dinner featuring maple-miso glazed salmon, roasted kabocha squash, and broccolini. Inspired by Nobu, simplified for weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings : 2 servings

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Ingredients

For the miso marinade:
  • ¼ cup white miso paste
  • 3 tbsp maple syrup
  • 2 tbsp rice vinegar
  • 2 tbsp water
  • 2 tsp toasted sesame oil
  • 2 tsp fresh ginger, grated
  • 1 garlic clove, grated
For the rest:
  • 2 salmon filets, I marinated 4 because they are just that addicting
  • ½ small kabocha squash, deseeded and sliced into ½-inch wedges (no need to peel)
  • 1 bunch broccolini, or tenderstem broccoli
  • 2 tbsp olive oil or avocado oil, for the squash
  • 2 tbsp cold unsalted butter, for the sauce
  • salt, to taste
  • sesame seeds, sliced scallions, and lime wedges , (for serving)
Start Cooking

Instructions
 

  1. Make the miso marinade
    In a small saucepan, whisk together ¼ cup white miso paste, 3 tablespoons maple syrup, 2 tablespoons rice vinegar, 2 tablespoons water, 2 teaspoons toasted sesame oil, 1½ teaspoons grated fresh ginger, and 1 grated garlic clove. Simmer gently over medium-low heat for 2 to 3 minutes until smooth. Set aside to cool.
    Silky maple miso marinade simmering in a saucepan with a whisk on a white background
  2. Marinate the salmon
    Place 2 salmon filets in a shallow dish or zip-top bag. Brush with about ½ of the miso mixture and let sit for at least 30 minutes (or up to 8 hours).
    Tip: This recipe makes enough marinade for 4 filets. Marinate extras for later!
    Raw salmon filets marinating in maple miso sauce in a shallow white bowl
  3. Prep and roast the kabocha squash
    Toss ½ small kabocha squash, sliced into ½-inch wedges, with 2 to 3 tablespoons of the miso marinade and 1 tablespoon olive oil. Spread out on a parchment-lined sheet pan and roast at 425°F (220°C) for 15 minutes.
    Thin slices of kabocha squash tossed in miso marinade, arranged on a parchment-lined sheet pan
  4. Add salmon and broccolini
    Remove sheet pan from oven. Push squash to one side and add the 2 marinated salmon filets. Toss 1 bunch of broccolini with a drizzle of olive oil and a sprinkle of salt, and place on the other side of the pan.
    Sheet pan with raw salmon, broccolini, and marinated squash, ready to go in the oven
  5. Finish roasting
    Return the pan to the oven and roast for 12 to 14 minutes, flipping the broccolini halfway through, until the salmon flakes easily and vegetables are tender and golden.
    Roasted miso salmon, kabocha squash, and broccolini on a parchment-lined sheet pan, caramelized and golden
  6. Make the miso butter sauce
    In a small saucepan, bring the remaining miso marinade to a gentle simmer and reduce by half, about 3 to 5 minutes. Remove from heat and whisk in 2 tablespoons cold unsalted butter until glossy and emulsified.
    Glossy miso butter sauce in a small white ramekin with a black silicone brush
  7. Serve
    Drizzle the miso butter sauce over the salmon and vegetables. Garnish with sesame seeds, sliced scallions, and a squeeze of lime. Serve with rice, quinoa, or simply enjoy as-is.
    Sheet pan miso salmon served with roasted kabocha, broccolini, and rice in a white bowl, with lime wedges and sauce ramekin in the background

Nutrition

Calories: 610kcalCarbohydrates: 49gProtein: 41gFat: 29gSaturated Fat: 10gPolyunsaturated Fat: 8gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 124mgSodium: 1460mgPotassium: 1778mgFiber: 5gSugar: 25gVitamin A: 3532IUVitamin C: 29mgCalcium: 144mgIron: 4mg

Notes

  • Leftover salmon: Marinate and store the other 2 filets for another meal. They get even better with up to 48 hours in the marinade.
  • Storage: Keeps well in the fridge for 2 to 3 days. Reheat gently or enjoy cold in a grain bowl.