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Easy Sheet-Pan Miso Salmon Recipe
Nancy Wilson

Easy Sheet-Pan Miso Salmon

5 from 2 votes
Sheet-Pan Miso Salmon Salmon fillets glazed with a sweet-savory miso-ginger sauce and roasted with vegetables on one pan, ready in about 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Japanese
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Salmon
  • 4 salmon fillets 6 oz / 170g each, skin-on preferred, skin-on holds together better on a hot pan and gives you a place to grip with tongs. Skinless works; expect slightly more sticking.
  • Salt and pepper to taste, go light. The miso glaze is salty on its own.
Miso-Ginger Glaze
  • 3 tablespoons 45g white (shiro) miso paste, mild and slightly sweet. Red or brown miso is stronger and saltier; use 2 tablespoons instead if that's what you have.
  • 2 tablespoons 30ml mirin, a sweet rice wine that rounds out the glaze. No mirin? Use 1 tablespoon rice vinegar plus 1 teaspoon sugar; the result is slightly less rounded but works.
  • 1 tablespoon 15ml low-sodium soy sauce, swap in tamari for gluten-free, or coconut aminos for soy-free (coconut aminos is sweeter, so cut the honey by half).
  • 1 tablespoon 15ml honey, brown sugar works at a 1:1 swap if that's what's on hand.
  • 1 tablespoon 15ml rice vinegar, for acidity to balance the sweetness. Plain white vinegar in a pinch, used sparingly since it's sharper.
  • 1 tablespoon 6g grated fresh ginger, fresh matters here; ground ginger tastes flat and slightly dusty in a marinade.
  • 2 cloves garlic minced
  • 1 teaspoon 5ml toasted sesame oil, toasted, not regular sesame oil; it's the nutty, aromatic one, usually in a smaller dark bottle.
Vegetables
  • 1 lb 450g broccoli florets, cut into similar-sized pieces
  • 1 red bell pepper sliced into strips
  • 2 tablespoons 30ml neutral oil (avocado or vegetable)
  • Salt and pepper to taste
Garnish
  • 2 scallions thinly sliced
  • 1 tablespoon toasted sesame seeds
  • Lime wedges optional

Equipment

  • 1 rimmed half-sheet pan, 18 x 13 in / 46 x 33 cm — a smaller pan crowds the fish and vegetables, which steams them instead of roasting them.
  • Parchment paper, for easy release and cleanup.
  • Small bowl and whisk, for the glaze.
  • Instant-read thermometer — the only reliable way to know the salmon is done without cutting into it.
  • Fish spatula, thin and flexible, for lifting fillets off the pan without breaking them.

Method
 

  1. Preheat and prep. Preheat the oven to 425°F (220°C). Line a rimmed sheet pan with parchment paper.
  2. Make the glaze. In a small bowl, whisk the miso, mirin, soy sauce, honey, rice vinegar, ginger, garlic, and sesame oil until smooth. The mixture should look glossy and pourable, with no lumps of miso paste. This takes about 1 minute of whisking.
  3. Season and roast the vegetables first. Toss the broccoli and bell pepper with the oil, salt, and pepper. Spread them over two-thirds of the sheet pan, leaving room for the salmon. Roast for 8 minutes.
  4. Add the salmon. Pat the salmon dry with paper towels and season lightly with salt and pepper. Brush half of the glaze over the top of each fillet. Push the vegetables to one side and place the salmon skin-side down on the pan, saving the rest of the glaze.
  5. Roast. Return the pan to the oven and roast for 8 to 10 minutes, until the salmon is nearly opaque at the edges but still slightly darker in the center. Avoid opening the oven repeatedly; each check drops the oven temperature and adds cook time.
  6. Broil to finish. Switch the oven to broil. Brush the remaining glaze over the salmon and broil for 1 to 2 minutes, watching the whole time. You're looking for the glaze to turn deep amber and slightly blistered at the edges, not black, miso and honey both burn fast under direct broiler heat. Check the internal temperature at the thickest part of the fillet; it should read 145°F (63°C), per USDA guidance for cooked fish.
  7. Rest and serve. Let the salmon rest for 2 minutes on the pan, carryover heat finishes the last few degrees without drying it out. Scatter scallions and sesame seeds over the top. Serve straight from the pan with lime wedges on the side.

Notes

Allergen notes: Contains soy and fish. For gluten-free, confirm your miso brand is labeled gluten-free, some contain barley koji. For soy-free, coconut aminos replaces the soy sauce, but miso itself is soy-based and doesn't have a good substitute in this recipe.