Miso Salmon – Easy Sheet Pan Dinner Recipe

Plate of miso salmon next to small bowl of miso sauce.
One Pan Miso Glazed Salmon and Vegetables 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.

Sheet Pan Miso Salmon & Vegetables paired with Erath Willakia Pinot Noir and Pinot Gris. This meal is elegant enough for the holidays, but easy enough for 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 them. 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. 

Now – I’m hooked on these one pan meals. Why?

  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 sheet pan with parchment paper or tin 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. 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. The miso should be in the refrigerated section, typically near the fresh produce. 

Sliced miso salmon in roasting pan

Miso Glazed Salmon ingredients: 

  • Salmon 
  • White Miso
  • Mirin 
  • Soy Sauce
  • Ginger
  • Brown Sugar
  • Broccoli
  • Edamame
  • Carrots
  • Olive Oil
  • Scallions
  • Sesame Seeds 

While the fish bakes, the glaze thickens and covers the salmon in all those amazing flavors. But, be sure to save some of that glaze for later – 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 Asian 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, asparagus, red bell peppers and zucchini would also work wonderfully.

Regardless of which veggie combo you choose, we can’t forget the wine! Especially for the holidays. 

Glass of white wineWine 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.

I chose a couple beautiful bottles from Erath. Their winery is located close to our home, in Dundee, Oregon, but it is available at retailers nationwide and online. They produce the #1 selling premium Pinot in Oregon and I think it is one of the most food-friendly wines out there, especially for the holidays, when you may be serving a variety of dishes. 

I served this salmon with their Willakia Pinot Noir and Pinot Gris and I couldn’t recommend two better pairings. Right now you can head to Erath.com for 10% off their wines, just enter the promo code ROAST at checkout! 

Side view of plate of miso salmon

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.

Salmon Recipes: 

Miso Glazed Salmon Recipe

Sliced miso salmon in roasting pan

Sheet Pan Miso Salmon and Vegetables

Sheet Pan Miso Salmon with Vegetables 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.
4.16 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 pounds), 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


Note: This recipe was originally published in May 2018. It was updated in November 2020 to revise the content and photographs. The original recipe remains the same. Enjoy! 



  1. Michele

    I LOVE recipes that don’t result in countless dirty dishes! One pan is definitely where it’s at!


    1. Erin

      I totally agree Michele!


  2. Melissa Chee

    I love that this was created in one pan and looks absolutely delicious!!!


  3. Lindsay

    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.


    1. Erin

      Thanks Lindsay – I’ve become a huge fan of sheet pan dinners. They make everything so easy!


  4. Catherine @ Ten Thousand Hour Mama

    Fewer dishes—YES! I’m a huge fan of meals that come together in a pan or pot or skillet without a lot of fuss. I’m pinning this for later!


    1. Erin

      Me too! Luckily my boyfriend is great about doing the dishes, but I like to keep things easy for him too 😉


  5. Paula Sugarman

    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.


    1. Erin

      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!


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    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?


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  9. Liz

    Do you eat the salmon skin?


    1. Erin

      Hi Liz – you can if you’d like. But I prefer to peel it off at the end of this recipe.


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