What type of miso paste works well with salmon?

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!

Can I use other vegetables for this sheet pan salmon 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.

What temperature is the salmon done at?

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.

Sheet Pan Ginger Miso Salmon with Green Beans

Name: Sheet Pan Ginger Miso Salmon with Green Beans
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 2 tablespoons white miso; 1/4 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; 1/2 teaspoon sea salt

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

Units Scale

2 tablespoons white miso
1/4 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
1/2 teaspoon sea salt

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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!