Japanese Miso-Maple Sheet-Pan Salmon

Miso, Japan’s classic fermented soybean paste, lends deep umami to this easy sheet-pan supper. A maple-soy glaze lacquered on salmon roasts with broccoli and bok choy for sweet-savory balance in about thirty minutes.

Serves 4 · 10 min prep · 15 min cook

Estimate for one serving

• 410 cal
• 38g protein
• 18g carbs
• 21g fat
• 3g fiber

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Ingredients

• 4 (6 oz each) salmon fillets
• 3 tbsp white miso paste
• 2 tbsp pure maple syrup
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1, grated garlic clove
• 1 tsp, grated fresh ginger
• 4 cups broccoli florets
• 4 heads, halved baby bok choy
• 1 tbsp neutral oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp toasted sesame seeds
• 2 tbsp sliced green onions

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment paper.
2. 2In a small bowl, whisk together the miso paste, maple syrup, soy sauce, rice vinegar, sesame oil, grated garlic, and grated ginger until smooth.
3. 3Pat the salmon fillets dry and place them skin-side down on one side of the prepared sheet pan.
4. 4Brush the miso-maple glaze generously over the top and sides of each fillet.
5. 5Toss the broccoli florets and halved bok choy with neutral oil, salt, and black pepper, then arrange them in a single layer on the remaining space of the pan.
6. 6Roast until the salmon flakes easily with a fork and reaches 125°F for medium or 145°F for well-done, and the vegetables are tender-crisp with charred edges, 12 to 15 minutes.
7. 7If the glaze needs extra caramelization, switch the oven to broil for the final 1 to 2 minutes, watching closely.
8. 8Remove the pan from the oven and let the salmon rest for 2 minutes.
9. 9Sprinkle everything with toasted sesame seeds and sliced green onions.
10. 10Serve the salmon and roasted vegetables directly from the sheet pan for easy cleanup.