Miso-Glazed Salmon & Veggie Sheet Pan Dinner

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Plates of miso-glazed salmon and veggies

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!

Broccolini, olive oil, maple syrup, miso paste, eggplant, tamari, chili garlic sauce, ginger, and rice vinegar

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?

Sheet pan with broccolini and cubed roasted eggplant

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!

Whisking ingredients to make a gingery miso glaze

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*

Brushing a miso glaze onto salmon on a sheet pan

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

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!

Plates of miso-glazed salmon and veggies topped with green onion

Miso-Glazed Salmon & Veggie Sheet Pan Dinner

Sheet pan meal with salmon, eggplant, and broccolini coated in a gingery miso glaze. An easy, satisfying weeknight dinner with just 10 ingredients required!
Author Minimalist Baker
Print
Overhead shot of a plate of miso-glazed salmon, eggplant, and broccolini
5 from 6 votes
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 3 (Servings)
Course Entree
Cuisine Asian-Inspired, Dairy-Free, Gluten-Free
Freezer Friendly No
Does it keep? 1-2 Days

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

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

*If subbing broccoli, use ~3 cups (160 g), add it to a separate baking sheet, and cook at the same time as the eggplant along with the extra 1 tablespoon oil.
*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.

Nutrition (1 of 3 servings)

Serving: 1 serving Calories: 342 Carbohydrates: 20.1 g Protein: 29 g Fat: 16.1 g Saturated Fat: 2.7 g Polyunsaturated Fat: 3.4 g Monounsaturated Fat: 9 g Trans Fat: 0 g Cholesterol: 51 mg Sodium: 785 mg Potassium: 1043 mg Fiber: 7.9 g Sugar: 12.8 g Vitamin A: 7.9 IU Vitamin C: 5.3 mg Calcium: 74 mg Iron: 1.6 mg

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  1. 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.

  2. 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”.

  3. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for taking the time to share this lovely review, Liz. We are so glad you enjoyed this recipe!

  4. 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

  5. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  6. 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!