Use up that jar of miso! This Miso Glazed Sheet Pan Salmon is bathed with a sweet and tangy miso/soy glaze and slow roasted with green beans for a delicious one-pan meal.
The Best Miso Glazed Sheet Pan Salmon
I received so many enthusiastic comments about my recent Sheet Pan Chicken with Tahini Sauce — seems that so many of us have purchased a big jar of tahini and then not known what to do with it. Over the years, I’ve heard the same complaints about miso. This Miso Glazed Sheet Pan Salmon recipe is the perfect solution to the “how do I use up all this miso?” problem!
The glaze for this recipe combines umami-rich miso with soy sauce, rice wine vinegar, ginger, brown sugar and sesame oil for a sweet and tangy glaze very similar to Teriyaki Sauce. I start by marinating my salmon in the mixture, then reducing the leftover marinade on the stove to glaze over top of the fish after roasting.
The salmon is roasted in the oven at a SUPER low temperature, which keeps it incredibly tender, avoids developing fishy flavor (and a stinky kitchen), and is virtually impossible to overcook.
To keep the sides simple, I pair this Miso Glazed Sheet Pan Salmon with green beans tossed in sesame oil and roasted on the same sheet pan. Just add a side of steamed brown rice and dinner is served.
This one is SUPER family friendly — my kids devour it – and a great way to get the family eating more healthy omega-3 rich fish. And also, get rid of that miso in the fridge!
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Miso Glazed Sheet Pan Salmon
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main Dish
- Method: Roasting
Description
Use up that jar of miso! This Miso Glazed Sheet Pan Salmon is bathed with a sweet and tangy miso/soy glaze and slow roasted with green beans for a delicious one-pan meal.
Ingredients
- 1/4 cup white miso paste
- 2 tablespoons rice wine vinegar
- 2 teaspoons low sodium soy sauce
- 2 tablespoons packed light or dark brown sugar
- 1 tablespoon finely grated peeled fresh ginger
- 1 1/4 teaspoons toasted sesame oil, divided
- 1 teaspoon kosher salt, divided
- 1 1/2 pounds skin-on salmon fillet, sliced into 4 equal servings
- 1 pound fresh green beans, trimmed
- 2 tablespoons olive oil
- pinch of red pepper flakes (optional)
- Garnishes: Thinly sliced scallions, toasted sesame seeds, fresh cilantro, quartered limes
Instructions
- Place the miso paste, rice wine vinegar, low sodium soy sauce, brown sugar, ginger, 1 teaspoon of the sesame oil, and 1/4 teaspoon of salt in a medium bowl or shallow casserole. Whisk until the miso is well-combined and the sugar is dissolved. Place the salmon in the marinade skin-side up. Cover and refrigerate for at least 30 minutes or up to overnight.
- Remove the salmon from the refrigerator and let it sit at room temperature. Preheat the oven to 250°F. Line a sheet pan with parchment paper.
- In a large bowl, toss green beans with olive oil, remaining 1/4 teaspoon sesame oil, 1 teaspoon salt and pinch of red pepper flakes.
- Arrange salmon on sheet pan skin side down, reserving marinade. Arrange green beans around salmon.
- Place the sheet pan in the oven and bake until the salmon is opaque pink in the center, cooked through, and flakes easily and the green beans are crisp-tender, 25 to 35 minutes.
- While salmon is baking, pour reserved marinade into a small saucepan and simmer over medium heat until reduced by half.
- Check the fillets at 25 minutes by inserting the tines of a fork into the thickest part of the fillet and gently pull. If the fish is soft and flakes easily, then it is done. If it is still gooey and if the fork is difficult to pull out, bake the salmon for 5 more minutes and check again.
- Remove the salmon from the oven and brush with reduced marinade glaze. Garnish with green onions, cilantro, toasted sesame seeds and lime wedges and serve immediately, with brown rice if desired.
Keywords: Sheet Pan, Miso Glazed Sheet Pan Salmon, Dinner, Fish
