Sheet Pan Chili Miso Salmon with Charred Broccolini
Chili Miso Salmon, Charred Broccolini and Quinoa
This recipe features Flavor Fork’s bold and umami-rich Chili Miso marinade that caramelizes beautifully under the broiler, complementing the tender salmon and charred broccolini. Quick, healthy, and packed with flavor, this dish is perfect for a weeknight dinner. If you don’t have Flavor Fork’s Chili Miso marinade on hand, you can easily make your own. A simple blend of miso, chili crisp, tamari, rice vinegar, and a touch of sweetness (like honey or maple syrup) creates a balanced sauce that’s both savory and spicy. This marinade works well not just on salmon but also on chicken, tofu, or roasted vegetables.
Serves: 2
Prep Time: 5 minutes
Total Time: 15 minutes
Ingredients:
2 6-ounce center cut salmon filets
Kosher salt, to taste
Fresh ground black pepper, to taste
2 tablespoons Flavor Fork Chili Miso Marinade, plus more for serving (See Chef’s Notes for DIY marinade recipe)
1 bunch broccolini, ends trimmed
1 tbsp extra-virgin olive oil
1 tsp toasted sesame seeds (optional, for garnish)
1 lime, cut into wedges
2 cups steamed rice or quinoa for serving (optional)
Instructions:
Set your oven to high broil and position the oven rack in the top third of the oven. Line a sheet pan with foil for easy cleanup.
Pat salmon fillets dry, place on the sheet tray, skin side down, and season with salt and pepper. Brush each filet with 1 tablespoon Chili Miso marinade. In a medium bowl, toss the broccolini with olive oil and season with salt and pepper. Arrange the broccolini in a single layer beside the salmon on the sheet pan.
Place the sheet pan under the broiler and cook for 6-9 minutes, depending on the thickness of the filets, until the salmon is caramelized and cooked through (internal temp should reach 120-125°F for medium rare). If the broccoli isn’t charred enough, remove the salmon and broil the broccoli for 1-2 extra minutes until slightly crispy and tender.
Serve the salmon and charred broccolini over steamed rice or quinoa. Drizzle extra sauce over the salmon if desired with a dash of toasted sesame seeds.
Chef’s Notes:
Make Your Own Chili Miso Marinade:
If you don’t have a premade marinade, mix the following:
2 tbsp miso paste (white)
Splash water
1 tbsp chili crisp
1 tbsp tamari or soy sauce
1 tbsp rice vinegar
1 tsp honey or maple syrup
Salmon Substitutes: Swap salmon for striped bass, rockfish, Arctic char, or even cod—adjust cook time accordingly. For a plant-based version, use firm tofu or tempeh; marinate for at least 15 minutes before broiling.
Vegetable Variations: Instead of broccolini, try Brussels sprouts, green beans, bok choy, or asparagus—all broil beautifully!
Serving Suggestions: Pairs well with steamed brown rice, farro or cauliflower rice. Add a side of quick cucumber salad: Thinly slice cucumbers, toss with rice vinegar, sesame oil, and a pinch of salt.
Broiler Tip: Watch closely while broiling! Every oven varies, and miso-based marinades caramelize quickly—adjust the rack if needed to prevent burning.
