Fast and flavorful, this Sheet Pan Ginger Miso Salmon with Green Beans cooks up a high protein, healthy dinner in less than 20 minutes!
The secret here is heating up the baking sheet in the oven before adding the salmon and green beans so they get a nice sear before roasting.
Quick Look: Sheet Pan Ginger Miso Salmon
⏲️Ready In: 20 Minutes
🍽Servings: 2
🥗Nutrition: 536 Calories / 47g Protein
🥘Main Ingredients: Salmon, Ginger, White miso, Tamari/Soy sauce, Green beans
📋Dietary Notes: Gluten free, Nut free, Dairy free
⭐Why You'll Love It: This gluten free sheet pan recipe makes the perfect fast weeknight meal! Just stir up the sauce and pour it over the salmon before popping in the oven.
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I love salmon as a quick weeknight dinner option! It cooks up fast no matter the cooking method, from Blackened Crispy Skin Salmon to Teriyaki Salmon Rice Bowls.
This sheet pan recipe is done in under 20 minutes thanks to fast-cooking green beans. The ginger miso sauce brings salty ginger flavor to both the salmon and vegetables!
For more sheet pan dinner options, be sure to try Sheet Pan Chicken Thighs w/ Rosemary Sweet Potato Fries or Sheet Pan Pork Chops with Brussels Sprouts and Apples!
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Key Ingredients
Salmon: I used sockeye salmon for this recipe, but you can use whatever type of salmon you have available. Be sure to use skin-on filets to prevent the salmon from sticking to the sheet pan (plus, the skin is the best part)!
Green beans: Use fresh green beans, not canned, for this recipe. If they've still got the ends on, you'll have to trim them off.
Miso: I use white miso for this recipe because it has a milder, slightly sweet flavor. That said, yellow miso should also work well in a pinch!
Ginger: Fresh ginger adds a whole new facet to this sauce, and pairs perfectly with the green beans! You can adjust the amount to fit your tastes; I'm almost always happy with a little extra ginger.
Sugar: A little sugar balances out the saltiness in the sauce. If you prefer honey, you can use that instead.
See the recipe card for full information on ingredients and quantities.
How to make Ginger Miso Salmon
Step 1: Whisk together miso, tamari/soy sauce, ginger, garlic, sesame oil, rice vinegar, and sugar together in a medium bowl.
Step 2: Preheat the oven to 425 degrees F and place a sheet pan in the oven while it preheats. Once the oven is heated, remove the baking sheet and toss green beans with oil on the baking sheet.
Step 3: Lightly brush oil on the salmon on both sides. Make room in the middle of the baking sheet and place the salmon, skin side down, on the baking sheet. Pour the miso sauce over the salmon.
Step 4: Bake for 10 minutes, until salmon is opaque and flakes easily with a fork.
Step 5: Brush a little sauce in the sheet pan on top of the salmon, then stir the remaining sauce with the green beans. Serve immediately.
Top Tips from Chelsea
Preheat the baking sheet in the oven. This means the baking sheet will be nice and hot when you add the green beans and salmon, which helps with browning and (most importantly) crispy skin on the salmon!
Skip the parchment paper. I know, many of us love using parchment paper for fast cleanup. But I've found for better browning (and crispy skin for salmon), cooking directly on a metal sheet pan works better. Not going to judge you if you use parchment paper, though!
Ginger Miso Salmon FAQs
For this recipe, white or yellow miso work well since they're milder in flavor and somewhat sweet. Not all brands of miso are the same, so the level of sweetness might vary somewhat across brands. I use Miso Master white miso for this recipe!
Yes, although the cook time might change. I like using green beans or asparagus because they roast up in the same amount of time as the salmon.
However, if you use broccoli or brussels sprouts, you'll have to add the vegetables to the sheet pan and partially roast before adding the salmon, for about 10-15 minutes.
I typically roast salmon until it's opaque and flakes easily, but if you'd like to check the temperature with an instant-read thermometer you're shooting for 125 to 130 degrees F.
Cooking to too high a temperature can lead to dry fish.
Serving suggestions
This sheet pan recipe makes a fine light dinner on its own, but for a complete meal you'll likely want to serve this with some type of starch or hearty salad (like Roasted Brussels Sprout Salad with Quinoa).
My suggestions would be rice, potatoes, or sweet potatoes. If you'd like and your sheet pan is big enough, you can dice potatoes or sweet potatoes and roast them for 15-20 minutes before adding the green beans and salmon.
Otherwise, make Oven-Roasted Potato Rounds, Savory Roasted Garlic Herb Sweet Potato Mash, or Baked Plantain Fries as easy sides!
More gluten free weeknight dinner recipes
Did you try this Sheet Pan Miso Ginger Salmon recipe? I'd love to hear what you think! Please leave a comment and rating or tag me on Instagram - I appreciate your feedback.
📖 Recipe
Sheet Pan Ginger Miso Salmon with Green Beans
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Description
Fast and flavorful, this Sheet Pan Ginger Miso Salmon with Green Beans cooks up a high protein, healthy dinner in less than 20 minutes!
Ingredients
- 2 tablespoons white miso
- ¼ cup tamari or soy sauce
- 1 tablespoon grated ginger
- 2 garlic cloves, minced
- 2 tablespoons sesame oil
- 3 tablespoons rice vinegar
- 1 teaspoon sugar or honey
- 2 6oz salmon filets
- 4 cups (16 oz) fresh green beans, trimmed
- 1 tablespoon olive oil, divided
- ½ teaspoon sea salt
Instructions
- Prepare sheet pan. Preheat oven to 425 degrees F. Place a large rimmed sheet pan in the oven while it preheats.
- Prepare sauce. Combine miso, tamari, ginger, garlic, sesame oil, and rice vinegar in a bowl.
- Assemble sheet pan. Carefully remove the sheet pan from the oven. Add green beans to the sheet pan, drizzle in 2 teaspoons oil, and sprinkle with salt. Stir with a spatula, then push to the edges of the pan to make room for the salmon. Brush the salmon on both sides with remaining 1 teaspoon oil and place, skin side down, in the center of the sheet pan. Pour miso mixture over the salmon. Return the sheet pan to the oven and roast for 10 minutes, until salmon is opaque and flakes easily with a fork.
- Serve. Spoon or brush a little of the sauce back over the salmon before dividing salmon between two plates. Stir the green beans with any miso sauce remaining on the sheet pan, then divide between both plates. Serve with rice or roasted potatoes.
Notes
- Taste the sauce before cooking - and make adjustments as necessary. If it tastes too salty, add a little more sugar or honey.
- For best results, skip the parchment paper. I know, it makes cleanup easy, but it also creates a barrier that prevents the hot metal of the baking sheet from crisping up the salmon skin.
- Preheating the baking sheet makes a big different for a fast cook time and crispy salmon skin!
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