Salmon With Miso Sauce, Potatoes, And Broccoli

A flavorful meal with a dash of heat.

What’s better than an easy-to-make meal that looks restaurant quality on the plate? This salmon with miso sauce recipe delivers on both counts. This is one of those meals that quickly becomes a staple in the family dinner rotation.

The spiciness comes solely from crushed red pepper, and it’s a nice balance to the sweet-tart miso sauce. It’s obviously an easy adjustment to increase or decrease the heat.

Salmon With Miso Sauce, Potatoes, And Broccoli

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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins


  • 2 to 4 salmon filets 5-ounce filets
  • 1 1/2 pounds baby potatoes mixed-color looks great, chopped
  • 1 broccoli bunch chopped
  • 3 tablespoons white miso
  • 1 tablespoon rice vinegar
  • 1 tablespoon crushed red pepper
  • 1/4 cup olive oil
  • 2 tablespoons salt
  • 2 tablespoons pepper


The Vegetables

  • Preheat the oven to 425 degrees Fahrenheit.
  • In a large bowl,combine the potatoes, broccoli, salt, pepper, and oil. Mix them together with the oil until the vegetables are covered. Spread the vegetables onto a tin foil covered baking pan.
  • Place vegetables in the oven and cook for 25 to 30 minutes.

The Miso Sauce

  • In a bowl, whisk the miso, rice vinegar and a teaspoon of oil. Set to the side.

The Salmon

  • Season each salmon filet with a pinch of salt and pepper and cook in an oiled pan over medium-high heat. Cook 3 to 4 minutes per side.


  • Top the salmon with the miso sauce and sprinkle with crushed red pepper. Serve with the roasted vegetables.


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UPDATE NOTICE: This post was updated on July 25, 2020 to include new content. It was originally published on August 5, 2014.