Craving something cozy, healthy, and extra delicious for dinner? This miso salmon sheet pan recipe is the perfect fall weeknight meal. It’s umami-rich, nourishing, and made with seasonal vegetables like kabocha squash and broccolini.
There’s something about the combination of sweet maple-miso glaze and deeply roasted squash that feels like fall on a plate.
Inspired by the famous miso-marinated black cod at Nobu, this version is weeknight-friendly, full of nourishing flavor, and made entirely on a single sheet pan.
You’ll marinate salmon filets in a delicious maple miso sauce, roast slices of kabocha squash until golden and caramelized, and finish with a drizzle of miso butter for extra richness. It’s healthy, satisfying, and layered with warm fall flavor.
Serve it with rice, soba noodles, or enjoy it as-is.
Why You’ll Love This Miso Salmon Sheet Pan
- Packed with flavor – The maple-miso marinade is sweet, salty, nutty, and deeply savory all at once.
- Minimal cleanup – Everything cooks on a single sheet pan, making this dinner perfect for busy weeknights or lazy Sundays.
- Seasonal and nourishing – Roasted kabocha squash and broccolini bring cozy fall vibes and feel-good nutrition to the plate.
- Elevated yet easy – Inspired by Nobu’s iconic miso black cod but adapted with pantry staples and an approachable method.
- Make-ahead friendly – The miso marinade keeps well in the fridge and is perfect for prepping salmon or squash in advance.
- Customizable – Swap in your favorite veggies, use the sauce on tofu or chicken, or serve over noodles, rice, or greens.
Love cozy fall flavors? Don’t miss this Fall Sausage & Veggie Sheet Pan Dinner with Maple Mustard Butter. It’s a reader favorite for good reason!
Key Ingredients
- White miso paste: Salty, savory, and rich in umami. Use shiro miso for the most mellow flavor.
- Maple syrup: Adds natural sweetness and helps create a beautifully caramelized glaze.
- Rice vinegar: Brightens the marinade and balances the richness.
- Toasted sesame oil: Adds a warm, nutty depth that ties the flavors together.
- Fresh ginger and garlic: Finely grated for a zesty, aromatic kick.
- Salmon filets: Fatty and flavorful, perfect for roasting. Skin-on or off, it’s totally your choice.
- Kabocha squash: Sweet and creamy with edible skin that crisps up in the oven.
- Broccolini: Tender, slightly sweet, and roasts quickly with great texture.
- Sesame seeds, scallions, and lime: Optional garnishes that add brightness, crunch, and a fresh finish.
Craving another easy salmon sheet pan dinner? This Sheet Pan Honey Mustard Salmon with Potatoes & Broccolini is simple, satisfying, and family-approved.
How to Make This Miso Salmon Sheet Pan
This recipe looks elegant but comes together effortlessly with a few simple steps. Here’s how to bring it all together for a nourishing, flavor-packed dinner.
Start by making the miso marinade. Gently simmer white miso paste, maple syrup, rice vinegar, water, sesame oil, grated ginger, and garlic in a small saucepan until smooth and slightly thickened. Let it cool to room temperature before using.
Coat the salmon filets with a few spoonfuls of the marinade and let them rest in the fridge for at least 30 minutes to soak up all that umami-rich flavor. You’ll have enough marinade to prep a few extra filets for the next day, which I highly recommend.
Slice the kabocha squash into thin wedges and toss with some of the marinade and a bit of oil. Roast the squash on a parchment-lined sheet pan until tender and starting to caramelize around the edges.
Add the marinated salmon and lightly oiled broccolini to the pan. Return everything to the oven and roast until the salmon is just cooked through and the broccolini is tender-crisp.
Reduce the leftover marinade in a small saucepan until thick and glossy, then whisk in cold butter to create a silky, restaurant-worthy sauce.
Serve everything hot from the oven, drizzled with the miso butter sauce and topped with sesame seeds, scallions, and a squeeze of lime.
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Serving Suggestions
This miso salmon sheet pan is delicious on its own, but it also pairs beautifully with a bowl of steamed jasmine rice, quinoa, or soba noodles to soak up the miso butter sauce.
For something lighter, serve it over a bed of baby greens or alongside a simple cucumber salad with rice vinegar and sesame oil.
Leftovers make an easy next-day lunch. Try flaking the salmon over a grain bowl or turning it into a miso-glazed salmon rice bowl with pickled veggies and a jammy egg.
Storage & Meal Prep
This recipe is perfect for prepping ahead. The miso marinade can be made up to 5 days in advance and stored in the fridge. You can also marinate the salmon the night before for even deeper flavor.
Once cooked, the salmon, squash, and broccolini will keep well in an airtight container in the fridge for up to 3 days.
For best results, reheat gently in a skillet or oven to preserve the texture. The miso butter sauce can be stored separately and reheated just before serving.
Looking for more sheet pan inspiration? Try this Easy Mediterranean Chicken Sheet Pan Dinner packed with roasted veggies, herbs, and lemon.
FAQ
Yes! This marinade also works beautifully with cod, trout, or even halibut. Just be mindful of cooking times, as thinner fillets may cook faster than salmon.
No problem at all. You can substitute with delicata, acorn, or even sweet potato. Just slice them thin so they roast at the same rate as the salmon.
It can be! Just use gluten-free white miso. Always check labels to be sure.
The salmon should flake easily with a fork and be just opaque in the center. It usually takes about 12 to 14 minutes at 425°F, depending on thickness.
Yes, especially if you’re meal prepping. Just use two sheet pans or roast in batches to avoid crowding, which can lead to steaming instead of roasting.
Sheet Pan Miso-Glazed Salmon with Kabocha Squash & Broccolini
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Ingredients
Instructions
- Make the miso marinadeIn a small saucepan, whisk together ¼ cup white miso paste, 3 tablespoons maple syrup, 2 tablespoons rice vinegar, 2 tablespoons water, 2 teaspoons toasted sesame oil, 1½ teaspoons grated fresh ginger, and 1 grated garlic clove. Simmer gently over medium-low heat for 2 to 3 minutes until smooth. Set aside to cool.
- Marinate the salmonPlace 2 salmon filets in a shallow dish or zip-top bag. Brush with about ½ of the miso mixture and let sit for at least 30 minutes (or up to 8 hours).Tip: This recipe makes enough marinade for 4 filets. Marinate extras for later!
- Prep and roast the kabocha squashToss ½ small kabocha squash, sliced into ½-inch wedges, with 2 to 3 tablespoons of the miso marinade and 1 tablespoon olive oil. Spread out on a parchment-lined sheet pan and roast at 425°F (220°C) for 15 minutes.
- Add salmon and broccoliniRemove sheet pan from oven. Push squash to one side and add the 2 marinated salmon filets. Toss 1 bunch of broccolini with a drizzle of olive oil and a sprinkle of salt, and place on the other side of the pan.
- Finish roastingReturn the pan to the oven and roast for 12 to 14 minutes, flipping the broccolini halfway through, until the salmon flakes easily and vegetables are tender and golden.
- Make the miso butter sauceIn a small saucepan, bring the remaining miso marinade to a gentle simmer and reduce by half, about 3 to 5 minutes. Remove from heat and whisk in 2 tablespoons cold unsalted butter until glossy and emulsified.
- ServeDrizzle the miso butter sauce over the salmon and vegetables. Garnish with sesame seeds, sliced scallions, and a squeeze of lime. Serve with rice, quinoa, or simply enjoy as-is.
Nutrition
Notes
- Leftover salmon: Marinate and store the other 2 filets for another meal. They get even better with up to 48 hours in the marinade.
- Storage: Keeps well in the fridge for 2 to 3 days. Reheat gently or enjoy cold in a grain bowl.
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I only had bok choy to make with the salmon, but it came out so delicious. Placed on brown rice with a tossed salad on the side. Perfect dinner for two.
This sounds delicious. So glad you enjoyed it!