One-Pan Magic: Miso Butter Salmon with Sweet Potatoes and Broccoli
Your new go-to sheet pan dinner (with a little miso magic thrown in!)
Hi friends,
This week at Our Table 4 2, I’m excited to share a recipe that checks all the boxes for a no-fuss summer evening dinner: Miso Butter Salmon with Sweet Potatoes and Broccoli. It’s a sheet pan wonder that brings together juicy salmon, caramelized veggies, and a rich miso butter that’s bursting with umami goodness. The best part? Everything roasts together on one pan—hello, easy cleanup!
In the post, I’ll walk you through how to shop for miso (hint: look for sweet white miso for this dish), plus I’ve included tips on storing miso and ways to use up the rest of that tub. From creamy salad dressings to sauces for pork or roasted veggies, miso is one of those ingredients that keeps on giving.
👉 Ready to cook?
On the website you’ll find the full recipe, step-by-step photos, and my best tips for working with miso butter so your salmon comes out perfectly golden and flavorful every time.
What is Miso?
Miso is a fermented soybean paste that adds deep umami flavor to sauces, soups, glazes, and dressings. There are several types of miso, but they generally fall into three categories: white (shiro), yellow (shinshu), and red (aka). For this recipe, we’re using sweet white miso, which is mild, slightly sweet, and perfect for pairing with delicate proteins like fish.
I love South River Sweet White Miso—it’s traditionally wood-fired, unpasteurized, and packed with flavor. I buy mine from my local food co-op, but you can also buy at Whole Foods. When shopping, look for miso that’s refrigerated (especially if unpasteurized), made with organic soybeans or rice, and contains minimal additives.
Here’s to more delicious, low-effort dinners!
Pam