Sheet Pan Miso-Glazed Salmon with Roasted Seasonal Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender salmon fillets coated in a savory-sweet miso glaze roasted alongside an assortment of colorful seasonal vegetables for a balanced, flavorful meal. This Japanese-inspired seafood recipe, ready in about 25 minutes, pairs salmon fillets, white miso paste, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Japanese cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 400°F (200°C). In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp soy sauce, 1 tbsp mirin, 1 tbsp honey, 1 tsp grated ginger, and 2 minced garlic cloves until smooth and well combined.
  2. Step 2: Place 4 salmon fillets (6 oz each) skin-side down on a large rimmed baking sheet lined with parchment paper. Brush each fillet generously with the miso glaze.
  3. Step 3: In a separate bowl, toss 2 cups broccoli florets, 1 large sliced carrot, and 1 chopped red bell pepper with 3 tbsp olive oil and black pepper to taste until evenly coated. Arrange the vegetables around the salmon on the baking sheet.
  4. Step 4: Roast the salmon and vegetables in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork and the vegetables are tender but still vibrant.
  5. Step 5: Remove from oven and garnish with 1 tsp sesame seeds and 2 tbsp sliced green onions before serving.

Frequently asked questions

How long does Sheet Pan Miso-Glazed Salmon with Roasted Seasonal Vegetables take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sheet Pan Miso-Glazed Salmon with Roasted Seasonal Vegetables?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Sheet Pan Miso-Glazed Salmon with Roasted Seasonal Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sheet Pan Miso-Glazed Salmon with Roasted Seasonal Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sheet Pan Miso-Glazed Salmon with Roasted Seasonal Vegetables?

Japanese seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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