Miso-Glazed Salmon with Roasted Broccoli & Quinoa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Elegant yet simple salmon fillets with a savory-sweet miso glaze, paired with nutty quinoa and crisp-tender broccoli. This japanese-inspired seafood (gluten free) ready in about 45 minutes pairs (6 oz each) salmon fillets, white miso paste, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.8 (8 ratings) Prep: 15 min Cook: 30 min Serves 4 Japanese cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Pat 4 salmon fillets (6 oz each) dry, then season lightly with 1/4 tsp salt.
  2. Step 2: Whisk 3 tbsp white miso paste, 1 tbsp rice vinegar, and 1 tbsp maple syrup in a small bowl until smooth. Brush half the mixture over salmon, leaving the rest for later.
  3. Step 3: Toss 1 large head broccoli florets with 2 tbsp olive oil on a baking sheet. Roast for 15 minutes until edges are crisp.
  4. Step 4: Rinse 1 cup uncooked quinoa, then combine with 2 cups chicken broth in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
  5. Step 5: Brush remaining miso glaze over salmon, then place on a separate baking sheet. Roast salmon for 12 minutes until cooked through.
  6. Step 6: Fluff cooked quinoa with a fork, stir in 1 tsp lemon zest, and serve salmon alongside broccoli and quinoa.

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Frequently asked questions

How long does Miso-Glazed Salmon with Roasted Broccoli & Quinoa take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Miso-Glazed Salmon with Roasted Broccoli & Quinoa?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) salmon fillets from drying out.

Can I substitute ingredients in Miso-Glazed Salmon with Roasted Broccoli & Quinoa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Miso-Glazed Salmon with Roasted Broccoli & Quinoa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Miso-Glazed Salmon with Roasted Broccoli & Quinoa gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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