Miso Ginger Salmon Sheet Pan
This Miso Ginger Salmon Sheet Pan is a flavorful, easy weeknight dinner with savory miso marinade and vibrant roasted veggies, all cooked on one pan!
Servings: 4 servings
Ingredients
- 4 fillets salmon skin-on or skinless
For the Marinade:
- 2 tablespoons miso paste white or yellow
- 2 tablespoons fresh ginger grated
- 1 tablespoon honey
- 2 tablespoons soy sauce low-sodium
- 1 tablespoon sesame oil
- 1 tablespoon olive oil for marinade
For the Vegetables:
- 1 cup broccoli florets fresh
- 1 whole red bell pepper sliced
- 1 whole carrot thinly sliced
- olive oil to drizzle on vegetables
- salt and pepper to taste
For Garnish:
- toasted sesame seeds
- chopped green onions
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper or a silicone baking mat for easy cleanup.
Make the Marinade
- In a mixing bowl, whisk together 2 tablespoons miso paste, 2 tablespoons freshly grated ginger, 1 tablespoon honey, 2 tablespoons soy sauce, 1 tablespoon sesame oil, and 1 tablespoon olive oil until smooth and well blended.
Prepare Salmon and Vegetables
- Pat 4 salmon fillets dry with a paper towel. Arrange them on one side of the sheet pan. On the other side, spread 1 cup broccoli florets, 1 sliced red bell pepper, and 1 thinly sliced carrot. Drizzle vegetables lightly with olive oil and season with salt and pepper.
Coat and Roast
- Use a brush or spoon to generously coat each salmon fillet with the miso ginger marinade, including some on the vegetables for extra flavor.
- Place the sheet pan in the oven and roast for 12-15 minutes until salmon flakes easily and vegetables are tender but still crisp.
Finish and Serve
- Remove from oven and sprinkle with toasted sesame seeds and chopped green onions. Serve immediately, optionally with steamed rice or quinoa.
Equipment
- Sheet pan
- Mixing bowl
- Grater
- Measuring spoons
- Sharp Knife
- Cutting Board
- Spatula or Tongs
- Oven mitts
Notes
- Marinate salmon for 15-30 minutes for best flavor absorption.
- Use skin-on salmon for crispier texture or skinless if preferred.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Substitute vegetables like green beans, asparagus, or zucchini as desired.
- Make gluten-free by using tamari or gluten-free soy sauce.
