Maple-Miso Salmon with Sesame Broccoli and Squash

Why You’ll Love This Recipe

• Balanced flavors: savory miso, maple sweetness, zesty lime, and nutty sesame.
• Sheet-pan friendly: roast squash and broccoli while the rice simmers.
• Weeknight-simple with restaurant polish and a glossy, lacquered salmon finish.
• Nutrient-dense: omega-3s from salmon, fiber-packed brown rice and vegetables.

Grocery List

• Produce: 1 medium delicata squash, 1 lb broccoli florets (or 1 large head), 1 lime, 2 scallions, 1 small garlic clove, 1 small knob fresh ginger
• Dairy: None
• Pantry: Long-grain brown rice, white miso paste, pure maple syrup, low-sodium soy sauce (or tamari), rice vinegar, toasted sesame oil, neutral oil (avocado or canola), olive oil, sesame seeds, red pepper flakes, kosher salt, black pepper

Full Ingredients

Brown Rice

• 1 cup long-grain brown rice, rinsed
• 2 cups water
• 1/2 tsp kosher salt

Roasted Squash

• 1 medium delicata squash (about 1 lb), halved, seeded, sliced into 1/2-inch crescents
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Sesame Broccoli

• 1 lb broccoli florets (about 5 cups)
• 1 1/2 tbsp neutral oil (avocado or canola)
• 1 tsp toasted sesame oil
• 1 tsp low-sodium soy sauce (or tamari)
• 1 tbsp sesame seeds
• Kosher salt and black pepper to taste

Maple-Miso Glazed Salmon

• 4 skin-on salmon fillets (5–6 oz each)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp white miso paste
• 2 tbsp pure maple syrup
• 1 tbsp low-sodium soy sauce (or tamari)
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1 tsp finely grated fresh ginger
• 1 small garlic clove, finely grated
• Pinch red pepper flakes

To Serve

• 1 lime, cut into wedges
• 2 scallions, thinly sliced
• Extra sesame seeds, optional

Step-by-Step Instructions

Step 1: Heat the oven and start the brown rice

Preheat the oven to 425°F with two racks near the center. Bring 2 cups water and 1/2 teaspoon kosher salt to a boil in a small saucepan with a tight-fitting lid. Rinse the brown rice under cool water for 30 seconds, then stir it into the boiling water. Reduce heat to low, cover, and simmer for 40–45 minutes until tender and the water is absorbed. Remove from heat and let stand, covered, for 5 minutes.

Step 2: Prep and roast the squash

Line a large rimmed sheet pan with parchment. Toss the delicata slices with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread in a single layer and roast for 20–25 minutes, flipping halfway through, until tender with caramelized edges.

Step 3: Make the maple-miso glaze and season the salmon

In a small bowl, whisk together white miso, maple syrup, soy sauce, rice vinegar, toasted sesame oil, grated ginger, grated garlic, and a pinch of red pepper flakes until smooth. Reserve 1 tablespoon of glaze for finishing. Pat the salmon dry and season both sides with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Brush the fillet tops with the remaining glaze (not the reserved portion) and let sit at room temperature for 10 minutes while the squash continues roasting.

Step 4: Roast the broccoli with sesame

On a second parchment-lined sheet pan, toss the broccoli florets with neutral oil, 1 teaspoon toasted sesame oil, and 1 teaspoon soy sauce. Season lightly with salt and pepper. Add the broccoli to the oven for the last 12–15 minutes of the squash’s cook time, tossing once and sprinkling sesame seeds on top during the final 5 minutes. The florets should be crisp-tender with lightly charred tips.

Step 5: Roast and optionally broil the glazed salmon

Place the glazed salmon, skin-side down, on a parchment- or foil-lined sheet pan. Roast at 425°F for 10–12 minutes, until the centers register 125–130°F for medium and the glaze looks glossy. For extra caramelization, switch to broil for 1–2 minutes, watching closely to avoid scorching the maple sugars.

Step 6: Fluff the rice and prep garnishes

Uncover the rested rice and fluff with a fork. Slice the scallions and cut the lime into wedges. If you plan to drizzle any glaze that touched raw fish, bring it to a simmer in a small saucepan for 1 minute to cook it before using. Otherwise, use the reserved clean tablespoon of glaze for finishing.

Step 7: Plate and serve

Build each bowl with a bed of fluffy brown rice. Arrange roasted delicata slices and sesame broccoli around the edge, then nestle a salmon fillet on top. Drizzle with the reserved glaze, squeeze a lime wedge over the fish and vegetables, and finish with sliced scallions and a pinch of sesame seeds. Serve immediately.

Pro Tips

• Reserve a clean tablespoon of glaze for drizzling. Only glaze that has not touched raw fish should be used without boiling.
• Aim for even veggie sizes: 1/2-inch squash crescents and bite-size broccoli florets roast at similar speeds.
• For ultra-flaky salmon, pull at 125°F and rest 3 minutes; carryover heat will finish it.
• Use parchment or foil to keep the maple-miso glaze from sticking and to simplify cleanup.
• If using a different squash (like butternut), cut 3/4-inch cubes and roast 25–30 minutes.

Variations

• Tofu swap: Use 14 oz extra-firm tofu, pressed and sliced into planks; glaze and roast 18–22 minutes.
• Different greens: Roast broccolini or Brussels sprouts (halved) instead of broccoli; timing similar.
• Grain change: Try quinoa (1 cup dry to 1 3/4 cups water, 15 minutes simmer) for a speedier base.

Storage & Make-Ahead

Refrigerate leftovers in airtight containers for up to 3 days. Store rice, vegetables, and salmon separately for best texture. Reheat gently: rice and vegetables in a 325°F oven for 10–12 minutes, salmon for 6–8 minutes, or microwave in short bursts at 50% power. The glaze can be mixed up to 5 days ahead and refrigerated; bring to room temp and whisk before using. Cooked rice freezes well up to 1 month; thaw overnight and re-steam with a splash of water.

Nutrition (per serving)

Approximate: 690 calories; 43 g protein; 61 g carbohydrates; 31 g fat; 7 g fiber; 8 g sugars; 870 mg sodium.