Description
A simple and flavorful sheet pan miso salmon recipe that’s easy to prepare and packed with umami.
Ingredients
Scale
- 4 salmon fillets (6 oz each)
- 3 tbsp white miso paste
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp grated ginger
- 1 clove garlic, minced
- 1 tbsp sesame oil
- 1 lb baby bok choy, halved
- 1 red bell pepper, sliced
- 1 tbsp sesame seeds
- 2 green onions, sliced
Instructions
- Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
- In a bowl, whisk miso paste, honey, soy sauce, rice vinegar, ginger, and garlic.
- Place salmon fillets on the sheet pan. Brush half the miso glaze over the salmon.
- Toss bok choy and bell pepper with sesame oil. Arrange around the salmon.
- Roast for 12-15 minutes until salmon is cooked through.
- Brush remaining glaze over salmon. Sprinkle with sesame seeds and green onions.
- Serve immediately.
Notes
- Use fresh salmon for best results.
- Adjust honey for sweetness preference.
- Substitute maple syrup for honey if needed.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Japanese
Nutrition
- Serving Size: 1 fillet with vegetables
- Calories: 380
- Sugar: 12g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 85mg