Pan-Seared Salmon with Charred Broccoli and Miso Tahini Sauce
Salmon fillets pan-seared until crispy and served with smoky charred broccoli and a rich miso tahini dressing that brightens the dish. This asian fusion-inspired seafood (gluten free) ready in about 25 minutes blends (6 oz each), skin on salmon fillets, olive oil, salt into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.
Ingredients
- 4 pieces (6 oz each), skin on salmon fillets
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups broccoli florets
- 2 tbsp white miso paste
- 3 tbsp tahini
- 1 tbsp fresh lemon juice
- 2 tbsp warm water
- 1 clove minced garlic
- 1 tsp maple syrup
Instructions
- Step 1: Pat dry 4 salmon fillets and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Place salmon skin-side down and cook for 5-6 minutes until skin is crisp. Flip and cook 2-3 minutes more until salmon is just cooked through. Remove and keep warm.
- Step 2: In the same skillet, add 1 tbsp olive oil and 4 cups broccoli florets. Cook over medium-high heat, stirring occasionally, for 6-8 minutes until broccoli is charred in spots and tender-crisp.
- Step 3: Meanwhile, whisk together 2 tbsp white miso paste, 3 tbsp tahini, 1 tbsp fresh lemon juice, 2 tbsp warm water, 1 tsp maple syrup, and 1 minced garlic clove until smooth and creamy.
- Step 4: Plate salmon with charred broccoli and drizzle generously with the miso tahini sauce for a savory, nutty finish.
Frequently asked questions
How long does Pan-Seared Salmon with Charred Broccoli and Miso Tahini Sauce take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pan-Seared Salmon with Charred Broccoli and Miso Tahini Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Pan-Seared Salmon with Charred Broccoli and Miso Tahini Sauce?
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 Pan-Seared Salmon with Charred Broccoli and Miso Tahini Sauce 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 Pan-Seared Salmon with Charred Broccoli and Miso Tahini Sauce 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.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
