Baked Miso Salmon Recipe (Miso Glazed Salmon)

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.

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. 


  1. I love that you can cook your entire meal on one sheet pan – protein and veggies all in one fell swoop.
  2. Sheet pan dinners are super versatile – poultry, meat, seafood – they’ll all work here and you can use virtually any vegetable too.
  3. 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. 

Ingredients Needed  

  • 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.

Slices of miso salmon on baking sheet.

Tip: 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
Miso salmon on serving platter.

Recipe FAQs

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.

What to Serve with Miso 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.

Close up of miso salmon on plate.

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 —> the BEST salmon wine pairings

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?

If you loved this sheet pan miso salmon I would appreciate it so much if you would give this recipe 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.

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Close up of miso salmon on plate.

Miso Salmon Recipe

Baked Miso Salmon is an easy meal perfect for busy weeknights. Best of all, it’s baked on ONE sheet pan with flaky salmon, crispy veggies, edamame and a flavorful miso glaze.
5 from 20 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings


  • 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.


You can easily swap out any of these suggested veggies for your favorites. Cauliflower, diced peppers, asparagus, and zucchini are all delicious and work perfectly.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!


Calories: 337kcal | Carbohydrates: 30g | Protein: 22g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 23mg | Sodium: 1535mg | Potassium: 864mg | Fiber: 7g | Sugar: 12g | Vitamin A: 4795IU | Vitamin C: 47.3mg | Calcium: 113mg | Iron: 3.7mg

This recipe was originally published in 2018. It was updated in 2023 to revise the content and photographs. The miso glazed salmon recipe remains the same. Enjoy! 

Watch the miso salmon web story here.

16 thoughts on “Baked Miso Salmon Recipe (Miso Glazed Salmon)”

  1. 5 stars
    This looks so delish! I have just been getting into one pan meals. I’ll have to try this one. I love that you used a ton of veggies, and edamame.

  2. I’ve been looking at your recipes for the Miso Salmon and Instant Pot Chicken Tortilla Soup. Both look super yummy. I’ve been trying to figure out how large a serving size is in both recipes. Did I miss it somehow? I’m wondering because the sodium content on each recipe is extremely high. The salmon is over 1535 mg per serving and the soup is around 1100mg per serving. Looking forward to learning about the serving sizes.

    • Hi Paula – I don’t have weights for the servings sizes, just how many people each recipe serves. Unfortunately, I’m not a nutritionist and I use a basic calculator to determine the nutrition facts. I can’t guarantee that everything is totally accurate. So sorry!

  3. This looked so delicious but when I made the sauce today it was super, super salty (and don’t get me wrong, I’m a big fan of salt). I tried to save it but there was nothing I could do to counter it. I’m thinking 1/3 c of white miso may be too much? Anyone else have this issue?

  4. 5 stars
    The miso sauce mix is INSANE! You could also totally use this same recipe with a different type of fish or other protein of choice. The flavors are so good!


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