Sheet-Pan Miso-Maple Salmon & Broccoli

Method

1. Heat the oven to 425°F with a rack in the upper third. Whisk the miso, maple syrup, soy sauce, rice vinegar, ginger, garlic and 1 tbsp water until smooth, then spoon half the glaze into a separate small bowl for the second coat.
2. Toss the broccoli with the oil and ½ tsp Diamond Crystal kosher salt on a rimmed sheet pan, spread it in one layer, and roast 8 minutes.
3. Pat the salmon dry. Push the broccoli to the edges, set the salmon in the center (skin-side down if it has skin), and brush the tops with the glaze left in the first bowl.
4. Roast 5 minutes, brush with the glaze from the separate bowl, and roast 4 to 6 minutes more, until the glaze is lacquered and a thermometer in the thickest part reads 125°F.
5. Rest the pan on the counter 3 minutes; the salmon will climb to about 132°F and finish with a moist, just-set center. Scatter the scallions over the top and serve.

Food safety. This salmon is pulled at 125°F and rests to about 132°F, a medium center. USDA recommends 145°F. Medium-rare is a chef's preference.