Sheet-Pan Miso Butter Salmon with Broccolini & Jasmine Rice

Miso, Japan’s beloved fermented soybean paste, meets butter in a glossy glaze that caramelizes over salmon. This sheet-pan dinner pairs the fillets with tender broccolini and fluffy jasmine rice for an easy weeknight feast.

Serves 4 · 12 min prep · 14 min cook

Estimate for one serving

• 580 cal
• 42g protein
• 45g carbs
• 26g fat
• 5g fiber

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Ingredients

• 4 (6 oz each) salmon fillets, skin-on
• 3 tbsp white miso paste
• 3 tbsp unsalted butter, softened
• 1.5 tbsp honey
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1 garlic clove, grated
• 1 tsp fresh ginger, grated
• 1 lb broccolini, trimmed
• 1.5 tbsp olive oil
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp toasted sesame seeds
• 3 sliced green onions
• 3 cups cooked jasmine rice
• for serving lime wedges

Instructions

1. 1Preheat oven to 425°F and line a large rimmed sheet pan with parchment. Pat salmon fillets very dry and place them skin-side down on one half of the pan; season lightly with salt and pepper.
2. 2In a small bowl mash together softened butter, miso paste, honey, soy sauce, rice vinegar, grated garlic, and ginger until a smooth glossy paste forms.
3. 3Spread the miso butter thickly over the top and sides of each salmon fillet, using all of it. Toss broccolini with olive oil, remaining salt and pepper on the other half of the pan, spreading into a single layer.
4. 4Roast on the center rack for 12–14 minutes until salmon flakes easily with a fork (internal temp 125–130°F for medium) and broccolini stems are tender-crisp with charred tips. If broccolini needs more color, broil 1–2 minutes watching closely.
5. 5While the pan roasts, warm the cooked jasmine rice and fluff with a fork. Divide rice among four bowls or plates.
6. 6Carefully transfer each salmon fillet onto the rice using a spatula (skin can stay or be discarded). Arrange broccolini alongside.
7. 7Spoon any melted miso butter from the pan over the fish and rice. Sprinkle generously with toasted sesame seeds and sliced green onions. Serve immediately with lime wedges for squeezing.