For those nights when you want a nourishing meal with minimal clean up, sheet pan dinners are a dream. This 10-ingredient version features perfectly cooked salmon, eggplant, and broccolini tossed in a gingery miso glaze. Swoon!
It’s a flavorful, quick & easy, satisfying meal, especially when paired with your choice of grains. Let us show you how it’s done!
The trick to perfectly cooked veggies and salmon on 1 pan? Everybody takes turns!
First, the cubed eggplant is tossed in oil and roasted on its own, then the broccolini gets added and they head back into the oven together. You can also use regular broccoli florets, but doesn’t that broccolini look so elegant?
While the veggies do their thing, it’s sauce time! This sauce has all the goodies: tamari, miso paste, honey or maple syrup, rice vinegar, and a touch of spice from chili garlic sauce. Plus lots of ginger to give this dish BIG flavor!
With the veggies partially roasted, we top everything with the creamy, savory sauce and prepare for deliciousness! Just a few more minutes in the oven and the veggies are perfectly roasted with the salmon cooked to tender, flaky perfection. *chef’s kiss*
We hope you LOVE this miso-glazed salmon and veggie sheet pan meal. It’s:
Gingery
Sweet & salty
Satisfying
Quick & easy
Perfect for weeknights!
Pair with your favorite grains (white rice, brown rice, or quinoa) and you’ve got a nourishing, balanced meal. It’s got protein, antioxidants, and vitamins and minerals galore (we see you phosphorous, potassium, selenium, vitamin D, choline, B6, and B12).
More Delicious Salmon Recipes
- Easy Salmon Green Curry (1 Pot!)
- Lemon Baked Salmon with Garlic Dill Sauce
- Smoky Summer Salad with Lime-Crusted Salmon
- Easy 1-Pan Salmon Red Curry
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Miso-Glazed Salmon & Veggie Sheet Pan Dinner
Ingredients
- 1 medium-large globe eggplant, cut into ~1-inch x 1-inch cubes (1 medium-large eggplant yields ~545 g or 6 ½ cups // or 3 medium Japanese eggplants)
- 2-3 Tbsp olive or avocado oil (DIVIDED)
- 2 Tbsp white miso paste (or sub chickpea miso // ensure gluten-free as needed)
- 1 Tbsp tamari or soy sauce (ensure gluten-free as needed)
- 1 Tbsp rice vinegar
- 1 ½ Tbsp minced fresh ginger
- 1 Tbsp chili garlic sauce (or sub 2 tsp minced garlic + 1 tsp red pepper flakes)
- 2 tsp honey or maple syrup
- 1 bunch broccolini (or 3 cups (~160 g) broccoli florets, added sooner — see notes)
- 3 (~4-oz. each) skin-on salmon filets
FOR SERVING optional
- Grain of choice (white rice, brown rice, quinoa // or cauliflower rice)
Instructions
- Preheat the oven to 425 degrees F (218 C) and line a large baking sheet with parchment paper.
- Place the cubed eggplant on the prepared baking sheet and drizzle with 1-2 tablespoons (15-30 ml) oil (see notes if using broccoli instead of broccolini). Toss to coat. Arrange in a single layer and bake for 15 minutes.
- In a small bowl, combine miso paste, tamari or soy sauce, rice vinegar, ginger, chili garlic sauce (or garlic + red pepper flakes), and honey or maple syrup. Whisk until no clumps remain. Set aside.
- Remove the baking sheet from the oven, flip the eggplant to ensure even cooking, and push it to one side of the pan. Add the broccolini in the empty space and toss it with the remaining 1 tablespoon (15 ml) oil. Return the baking sheet to the oven for 5 minutes. At this point, the eggplant should be lightly browned on the edges and beginning to soften.
- Next, arrange the salmon filets skin side down on the baking sheet in between the eggplant and the broccolini. Brush the salmon with half of the miso sauce, then drizzle (or spoon) the rest over the veggies and toss them with a large spoon or spatula to coat.
- Return to the oven for 10-14 minutes, until the internal temperature of the salmon reaches 145 F (63 C). Remove from the oven and serve warm.
- Leftovers will keep for 1-2 days in the refrigerator. Not freezer friendly.
Video
Notes
*Could replace broccolini with asparagus and add it at the same time as the salmon.
*If using a convection oven, cook at 400 degrees F (204 C).
*Loosely adapted from New York Times Cooking.
*Nutrition information is a rough estimate calculated with the lesser amount of olive oil and without optional ingredients.
Lacey says
Made just the miso salmon tonight for dinner. Super simple, super delicious – I used white miso paste, regular soy sauce, and maple syrup. I will definitely be making this again, and next time I will try it with honey instead.
Whoop! We’re so glad to hear you’ll be making it again, Lacey. Thank you for sharing! xo
Summer says
The sauce is SO GOOD! I bet it would be great over tofu or tempeh if you don’t eat fish, and the vegetables are super versatile, sautéed bok choy and shaved carrots with ginger, and the vegetables as written, are both super delicious, I always hold back some of the sauce for drizzling over, and serve with short grain brown rice (jasmine would be great too)
We’re so glad you enjoyed it, Summer! Thanks so much for the lovely review. xo
Summer says
Update: this is fab with tofu if you don’t eat fish! I would add something with a similar creamy mouthfeel to salmon if you’re going the tofu route though, sliced avocado, or maybe adding tahini to the sauce.
Amazing! Thank you for sharing, Summer!
Gina says
If one doesn’t have miso paste, can something else be substituted?
Hmm, the flavor of miso is key in this one! Possibly peanut or almond butter, but it would be a much different flavor (more like a peanut sauce) and you may need to adjust the amounts of the other ingredients.
Z says
This was delicious! I subbed the veggies for broccoli, sweet potato, and asparagus, and then served it on a bed of soba noodles. Topped it off with cilantro, green onion, and a generous squeeze of lime :) will definitely make again!
That sounds amazing! Thank you for the lovely review and for sharing your modifications! xo
Stacey says
Wow!!! I used Japanese eggplant and regular broccoli. I used chili crunch instead of chili garlic. Served with coconut rice, a squeeze of lime and sesame seeds. This was very easy and exceeded expectations. I love that the recipe is minimalist and I can add stuff. So good!
We’re so glad you enjoyed it, Stacey! Thank you for the lovely review and for sharing your modifications! xo
Liza says
This was ok. I usually hate fish, and I was able to eat this recipe. I think the ginger helped a lot with the fishy-ness. It’s just doesn’t hit the spot flavor wise for me, although if I used chicken..maybe that would be better. But I much prefer soy sauce + cumin in the mix in that case. The recipe is worth trying though.
Laura says
I found this recipe very dry. I think steaming the brocolini and cooking the salmon on the stovetop or grill would get better results.
Hi Laura, sorry you didn’t enjoy it! You could definitely do it that way! We liked the easy clean up with a 1-pan method :) We’re not sure if you mean the dish overall or the salmon/veggies were dry. If overall, making more sauce to have for serving would be one idea. Might not be the cause for yours, but something that could cause the fish/veggies to dry out would be if using a fan-assisted oven or the convection setting on the oven.
Mia says
Wow. This was fabulous. 10 out of 5 stars. I made it with cauliflower and zucchini. So versatile!
Amazing! Thanks so much for the lovely review and for sharing your modifications, Mia!
Monica says
So easy, so delicious. Wonderful weeknight dinner that you don’t have to babysit at the stove all evening!
We’re so glad you enjoyed it, Monica. Thanks so much for the lovely review! xo
naomi says
Hi! Is there a non-nightshade sub for the eggplant that would work? Thanks!
You could try using butternut squash, Naomi!
Alia says
This one’s an absolute knockout. I tweaked it a bit last week based on what I had at home, but it’s worth it to track down miso paste at your grocery store and make it as written! Can’t wait to make this one again.
We’re so glad you enjoyed it, Alia! Thanks so much for sharing! xo
Alli R. says
Made this last night and the whole family loved it! I was a little concerned that it would be too spicy for the toddler, but the sauce was really well balanced. Thanks for another that will probably become part of our group of “regulars”.
Yay! We love to hear this. Thanks for the wonderful review, Alli!
Liz Gold says
Honestly I have to just take a moment to comment on this website. Never once have I ever come across a recipe that wasn’t totally delicious and perfect. This particular recipe was amazing and SO easy. I did half sweet potato and half eggplant and skipped pairing with a grain. Perfection. Your sauces and dressings are always amazing. Please don’t ever stop creating!
Thanks so much for taking the time to share this lovely review, Liz. We are so glad you enjoyed this recipe!
Kiwi Mel says
I loved this recipe, next time I will use brown rice as the texture is better than the white rice I used. I sprinkled finely sliced shallots when the salmon went in as I had just harvested ours. Also used cauliflower and a small sweet potato at the start because I had those left in the fridge. Very quick dinner and tasty! Will make again, thank you. Love your work
Ooo yum! Those veggies sound perfect for this recipe. Thanks so much for the great review, Mel!
Diane M says
I made the Miso-Glaze to slather on my salmon last night. Very tasty despite not having rice vinegar; I substituted regular plain vinegar which was a bit too overpowering. Next time I make this I’ll cook with the vegetables too. What is the best substitute for the rice vinegar?
Hi Diane! You could try using a little lime juice. We’d suggest starting with 1/2 Tbsp.
Elizabeth says
Excited to make this! Just wondering if you have a fave brand of miso paste (and where to get!)
Hi Elizabeth! We’re so excited for you to try it. We like Miso Master’s white miso paste. You can get it at Whole Foods or Sprouts!
Tina Foster says
This is a winner! I substituted butternut squash for the egg plant and followed the recipe otherwise with the exception of extra low sodium soy sauce in the glaze. I paired it with cauliflower rice with a drizzle of FRENCH PANTRY Cilantro Oil, finely chopped jalapeños, cilantro and low sodium soy sauce. A healthy and delicious meal I will definitely make again!
Amazing! Thanks so much for the lovely review and for sharing your modifications, Tina!
Jennifer says
I’m not a fan of eggplant. What could I use instead?
Hi Jennifer, other readers have had success using butternut squash!
Shelley says
This looks amazing! What could I substitute for eggplant? Maybe winter squash?
Hi Shelley, you could definitely try squash! Let us know how it goes. xo