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–+ servings

Maple Miso Sheet-Pan Salmon

5 from 2 votes
Two maple miso salmon fillets topped with black sesame seeds and sliced green onions on a bed of slaw.
Maple miso salmon requires minimal effort yet is a flavorful and easy weeknight meal. This recipe takes less than 15 minutes to make and is both gluten-free and dairy-free.
Author: Lindsey Jenkins
Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Servings 2

Ingredients
 

For Garnish (optional)

  • sliced green onions
  • toasted sesame seeds

Instructions

  • Preheat the oven to 425ºF/220ºC.
  • In a small bowl, mix together the minced garlic, grated ginger, white miso paste, rice vinegar, maple syrup, toasted sesame oil, and kosher salt, to taste.
  • Place salmon fillets skin side down on a baking sheet lined with parchment paper. Brush or spoon the glaze over the salmon fillets.
  • Bake for 8-11 minutes per inch. Salmon is considered cooked when the thickest part reaches an internal temperature of 145ºF/63ºC. Garnish with green onions and toasted sesame seeds.

Notes

See the blog post for ideas of what to serve it with.

Make It Your Way: Substitutions & Variations

No rice vinegar? - use lime juice.
No fresh ginger? - use 1/2 teaspoon ground ginger or omit it completely.
No maple syrup? - you can also use honey.
Add-ins - a splash of soy sauce for extra saltiness or red pepper flakes/sriracha for spice, etc.

Variations

Red miso - use red miso for a richer, more complex flavor.
Maple miso tofu - use extra firm tofu instead of salmon.
Maple miso chicken - use chicken breast or thighs instead of salmon, but you'll need to increase the cooking time.