Miso Salmon & Vegetables is an easy dinner recipe for busy weeknight cooking. Best of all, it’s baked on ONE sheet pan with flaky salmon, crispy veggies, edamame and the most flavorful miso glaze.
I’ve been seeing more and more “one-pot”, “one-pan”, “one-skillet”, “sheet pan” dinner recipes popping up on the web lately. In fact, I have a whole Pinterest board dedicated to these easy meal ideas.
And while I’m no stranger to one-skillet recipes (have you tried this one or this one?), I’m still building up my repertoire of one-pan meals. But so far, I’ve created this Sheet Pan Lamb Dinner and this 5-Ingredient Sheet Pan Salmon.
Now – I’m hooked on these one pan meals. Why?
- I love that you can cook your entire meal on one sheet pan – protein and veggies all in one fell swoop.
- Sheet pan dinners are super versatile – Poultry, meat, seafood – they’ll all work here and you can use virtually any vegetable too.
- If you line your baking sheet with parchment paper or aluminum foil before baking the cleanup is incredibly simple.
For tonight’s dinner, I went with a bit of an Asian vibe and made baked miso salmon baked in the oven.
I brought home a nice filet of salmon and coated it in a white miso glaze sweetened with a bit of mirin and brown sugar. The ingredients are fairly straightforward. You can find the mirin in the asian foods aisle of the grocery store. The miso should be in the refrigerated section, typically near the fresh produce.
What is miso salmon made of?
- Salmon Filet
- White Miso Paste
- Soy Sauce
- Fresh Ginger
- Brown Sugar
- Olive Oil
- Green Onions
- Sesame Seeds
While the fish bakes, the glaze thickens and covers the salmon in all those amazing flavors.
What does miso glaze taste like?
Miso glaze is packed with umami. It’s nutty, salty, tangy and sweet.
Is red or white miso better?
This is a matter of personal preference – but in general, red miso is more potent aka more fragrant and salty. White miso has a more delicate flavor, making it perfect for glazes, soups and marinades.
How to make miso salmon:
- Preheat oven to 400 degrees.
- Oil a large rimmed baking sheet. For easy cleanup, line the pan with foil.
- Whisk together mirin, miso, soy sauce, brown sugar and ginger.
- Brush half of miso mixture on salmon.
- Reserve the remaining miso glaze to a small bowl for later.
- Toss the vegetables with seasonings and scatter around the salmon.
- Bake for 15-20 minutes.
Note: Cook time can vary based on the thickness of the fresh salmon fillet that you’re using. For best results, check for doneness using a fork to see if the center of the filet flakes easily and is opaque throughout.
Be sure to save some of that remaining glaze – It’ll make the perfect dipping sauce for your cooked veggies.
In this case, I chose broccoli, carrots and edamame – some of my favorite vegetables that I like to use in vegetable stir fries. I thought they would be a nice compliment to the miso glaze and they worked really well here.
However, feel free to swap out any of these suggested vegetables for your favorites:
- Cauliflower – cut into florets
- Asparagus – trimmed and cut into 1″ pieces
- Bok choy – quartered
- Green beans – trimmed
- Red bell peppers – seeded and sliced
- Zucchini – cut into coins
Regardless of which veggie combo you choose, we can’t forget the wine!
Wine Pairings for Miso Salmon:
- Pinot Gris has just a hint of sweetness to it and a good body that will stand up to the miso glaze on this salmon.
- A light Pinot Noir or young Beaujolais would also work well here – With a bit of acidity and a hint of earthiness, they make a great match for this dish.
If you loved this Miso Salmon recipe I would appreciate it so much if you would give it a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
What to serve with Miso Salmon:
More healthy seafood recipes:
- Salmon with Ginger Sauce (Sheet Pan Dinner)
- Sriracha Glazed Salmon with Zucchini Noodles
- 5-Ingredient Sheet Pan Salmon
- Instant Pot Salmon with Lemon-Dill Sauce
- Salmon Tacos with Blackberry Corn Relish
Miso Salmon Recipe
- 1 salmon filet (about 1 ½ pound), skin on)
- 1/3 cup white miso paste
- ¼ cup mirin
- 2 Tablespoons soy sauce
- 2 Tablespoons peeled and grated fresh ginger (from about a 2-inch piece, divided)
- 1 Tablespoon brown sugar
- 2 cups broccoli florets
- 2 cups edamame
- 1 cup baby carrots (or sliced carrots)
- 2 Tablespoons olive oil (plus extra for coating pan)
- Salt and pepper (to taste)
- 2 scallions (thinly sliced)
- 2 teaspoons sesame seeds
- Preheat oven to 400 degrees. Coat a large rimmed baking sheet with olive oil. For easy cleanup, line the pan with aluminum foil or parchment paper first, set aside.
- Whisk together the mirin, miso, soy sauce, brown sugar and half of the ginger. Place the salmon filet on your baking sheet and brush half of the miso mixture on top of it. Reserve the remaining miso glaze to a small bowl for later.
- Toss the vegetables with the remaining ginger, 2 Tbsp. olive oil and salt and pepper, to taste. Scatter the vegetables around the salmon.
- Bake for 15-20 minutes, until the salmon is cooked through and flakes easily with a fork. Sprinkle with green onions and sesame seeds. Serve immediately with remaining miso mixture on the side.
Note: This recipe was originally published in May 2018. It was updated in May 2022 to revise the content and photographs. The original recipe remains the same. Enjoy!
Watch the miso salmon web story here.