Miso Salmon 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.
Table of Contents
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 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.
Ingredient notes
- Salmon Filet – this recipe also works well with trout. Learn about the differences between trout and salmon here.
- White Miso Paste – red miso also works (more on that below)
- Mirin + Soy Sauce
- Fresh Ginger – I love using the grated ginger that you can find in tubes in the produce department
- Brown Sugar – adds a hint of sweetness and thickens the glaze
- Broccoli, Edamame + Carrots – or your favorite veggies (see below for ideas)
- Olive Oil
- Green Onions + Sesame Seeds – to garnish
While the fish bakes, the glaze thickens and covers the salmon in all those amazing, umami flavors.
How to make it
- 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.
Tip: Be sure to save some of that remaining glaze. It’ll make the perfect dipping sauce for your cooked veggies.
For my veggies, 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
Recipe FAQs
Miso glaze is packed with umami. It’s nutty, salty, tangy and sweet.
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.
What to serve with miso salmon
- MORE → side dishes for salmon
- MORE → sauces for salmon
How to make ahead + store
Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently in a skillet on the stove, or in the microwave.
Erin’s wine pairings
- 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.
More miso recipes
More salmon recipes
Note: This recipe also works well with trout. Learn about the differences between trout and salmon here.
Did you try this baked miso salmon recipe?
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Full Recipe
Baked Miso Salmon
Equipment
Ingredients
- 1 salmon filet (about 1 ½ pound), skin on)
- 1/3 cup white miso paste
- ¼ cup mirin
- 2 Tablespoons soy sauce
- 2 Tablespoons fresh ginger (peeled and grated, 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
Instructions
- 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.
Notes
Nutrition
This recipe was originally published in 2018. It was updated in 2023 to revise the content and photographs. The miso salmon recipe remains the same. Enjoy!
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