Sheet-Pan Honey-Miso Salmon with Corn, Zucchini & Tomatoes

Honey and miso make a glossy, savory-sweet glaze long associated with Japanese home cooking, here brushed over salmon for a quick sheet-pan dinner. Late-summer corn, zucchini, and tomatoes roast alongside until tender and caramelized at the edges.

Serves 4 · 15 min prep · 18 min cook

Estimate for one serving

• 485 cal
• 38g protein
• 28g carbs
• 24g fat
• 5g fiber

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Ingredients

• 4 (6 oz each) salmon fillets
• 3 tbsp white miso paste
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 3 cups fresh corn kernels
• 2 medium zucchini
• 2 cups cherry tomatoes
• 2 tbsp olive oil
• 3 cloves garlic
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 scallions
• 1 tbsp toasted sesame seeds
• 1 lime

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment for easy cleanup. Pat the salmon fillets dry with paper towels so the glaze will cling and the skin can crisp slightly.
2. 2Whisk the miso, honey, soy sauce, rice vinegar, and sesame oil in a small bowl until smooth and glossy. Brush the mixture generously over the tops and sides of each salmon fillet; set the remaining glaze aside for a final brush later.
3. 3Cut the zucchini into half-moons about ½-inch thick and place them on the sheet pan with the fresh corn kernels and cherry tomatoes. Mince the garlic and toss everything with olive oil, salt, and pepper until the vegetables look evenly coated and shiny.
4. 4Nestle the glazed salmon fillets among the vegetables, leaving a little space so air can circulate. Slide the pan into the hot oven and roast for 12 minutes.
5. 5After 12 minutes, brush the salmon with any leftover glaze. Continue roasting 4 to 6 minutes more, until the salmon flakes easily with a fork, the zucchini is tender-crisp with golden edges, the tomatoes have blistered and collapsed slightly, and the corn kernels look lightly charred in spots.
6. 6While the pan finishes, thinly slice the scallions on the bias and cut the lime into wedges. Remove the sheet pan from the oven and let the salmon rest 2 minutes so the juices settle.
7. 7Scatter the scallions and sesame seeds over everything. Squeeze fresh lime over the salmon and vegetables right before plating so the bright acidity cuts the sweet-savory glaze.
8. 8Serve each fillet with a generous scoop of the roasted corn, zucchini, and tomatoes. This plate travels well for next-day lunches if you keep the lime separate until eating.