Sheet Pan Maple Miso Salmon with Sesame Broccolini

This sheet pan maple miso salmon is the kind of dinner recipe that simply makes life easier -- it's filled with flavor, and prep takes a matter of minutes with pantry staples. Sweet maple syrup, savory miso and punch from ginger and garlic create a glossy umami-packed glaze that roasts beautifully into the salmon. Roast it alongside spicy sesame broccolini that gets a bit of char on the edge, serve it with steamed rice, and it's a complete meal.

Everything cooks together on a single sheet pan, making it ideal for busy evenings when you want something quick, that leans into healthy, while not sacrificing bold, layered taste. The miso glaze for the salmon caramelizes in the oven, balancing sweet and salty notes with a subtle tang from rice vinegar and depth from soy sauce and fish sauce.

The broccolini is the perfect accompaniment to prepare it alongside. Tossed in olive oil, chili crisp, and toasted sesame oil, it roasts until tender with lightly charred edges, soaking up all those savory, nutty flavors making it the perfect complement to the maple glazed salmon—slightly spicy, a little smoky, and incredibly satisfying.

Serve this oven baked salmon with a squeeze of fresh lime and a scatter of cilantro for brightness. A bowl of steamed rice on the side turns it into a full meal.

Ingredients

What is miso?

Miso is a traditional Japanese seasoning made by fermenting soybeans with salt and a grains like rice or barley and using a culture called koji. The result is a thick paste that’s packed with savory, salty, umami flavor. It’s most commonly known for its role in miso soup, but it’s way more versatile than that. Miso can be stirred into broths, blended into sauces and dressings, stirred into eggs, used as a marinade for meat or fish, or even added to vegetables and grains to deepen their flavor. I love it in my Lemon Miso Shrimp Rolls.

There are different types of miso, usually categorized by color and fermentation time. Lighter miso (often called white miso) is milder and slightly sweet, while darker miso (like red miso) is saltier and more intense.

And what is Chili Crisp?

I've become slightly addicted to this wonderful, slightly newish Asian condiment, chili crisp, and have about 4 or 5 different brands in my refrigerator right now. Chili crisp is a crunchy, savory Chinese hot condiment that is made by infusing oil with fried chili peppers, garlic, onions, shallots and spices.  It is characterized by its oily yet crispy texture and savory, numbing-spicy flavor and makes it a versatile topping for eggs, noodles, rice, pizza and stirred into soups. I love it with dumplings!

I love the chili crisp from Xi'an Famous Foods for its complexity with a touch of sweet smoke; but you will have to visit one of their NYC locations and sneak it back in your luggage. If you need chili crisp quickly, turn to Amazon where I recommend Fly By Jing chili crisp or Momofuku chili crisp. You can purchase both at Whole Foods.

• salmon fillets, preferably center cut
• kosher salt
• pepper
• maple syrup
• white miso
• rice wine vinegar
• minced ginger
• soy sauce or tamari
• Asian fish sauce
• garlic
• broccolini
• olive oil
• prepared chili crisp
• toasted sesame oil
• cilantro
• limes
• rice for serving, optional

See recipe card for quantities.

Instructions.

Preheat oven to 400°F.

Line a large, rimmed baking sheet with parchment paper or aluminum foil. Season the salmon filles with salt and pepper.

Add maple syrup, miso, rice wine vinegar, ginger, soy sauce, fish sauce and garlic clove to a medium bowl.

Whisk to combine.

Add the salmon fillets to the bowl and turn to coat. 

In a separate medium bowl, whisk together olive oil, chili crisp and sesame oil.

Add the broccolini and turn to coat.

Arrange salmon skin side down on the baking sheet. Arrange broccolini around the edges and between the salmon fillets. Bake until the salmon is cooked through, about 12 minutes. (If the broccolini needs more time, remove salmon and return broccolini to the oven for a few more minutes.)

Right before serving, scatter with cilantro and a good squeeze of lime. Season with flaky sea salt and serve with rice, if desired.

Hint: This is such a simple dinner to prepare. What makes it even easier is when you line the sheet pan with parchment or aluminum foil, clean-up is almost non-existent!

I've found that 12 minutes at 400°F typically cooks my salmon perfectly every single time. That said, the broccolini might need a few extra minutes. Simply remove the salmon and pop the tray back in the oven until it is tender -- typically just a few minutes longer.

Substitutions & Variations

to come.

Equipment

• 2 medium bowls
• 1 large rimmed baking sheet
• parchment paper or aluminum foil

Storage

Cooked salmon can safely stay in the fridge for 3 to 4 days when stored in an airtight container. Refrigerate within two hours of cooking to ensure safety.

For convenience store the salmon wrapped in aluminum foil. This way it can go directly from the refrigerator to the oven to reheat at 275°F for 15 minutes. You can also air fry it at 300°F for 4 to 5 minutes or pan-sear on low heat. The internal temperature should be 125°F.

While freezing is not recommended, if you need to, that it in the refrigerator first, then gently reheat it in a 275°F oven for 15 minutes.

Recent Recipes

Trending Recipes

🍽️ Recipe

Sheet-pan Maple Miso Salmon with Sesame Broccolini

The Savory Tart

Sweet maple syrup, savory miso and punch from ginger and garlic create a glossy umami-packed glaze that roasts beautifully into the salmon. Prepare it alongside spicy sesame broccolini that gets a bit of char on the edge, serve it with steamed rice, and it's a complete meal. So easy. And so, so good.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 25 minutes mins

Course entree

Cuisine American, Asian

Servings 4

Equipment

• 2 medium bowls
• 1 large rimmed baking sheet
• parchment paper or aluminum foil

Ingredients

  

• 4 6-ounce skin-on salmon fillets, about 1-inch thick
• kosher salt and freshly ground black pepper
• 3 tablespoons maple syrup
• 2 tablespoon white miso
• 1 tablespoon rice wine vinegar
• 1 tablespoon minced ginger
• 2 teaspoons soy sauce or tamari
• 1 teaspoon fish sauce
• 1 garlic clove minced
• 1 pound broccolini trimmed
• 2 tablespoons olive oil
• 2 teaspoons prepared chili crisp substitute 2 pinched chili flakes
• 2 teaspoons toasted sesame oil
• ¼ cup roughly chopped cilantro both leaves and tender stems
• lime wedges for serving
• cooked white rice for serving (optional)

Instructions

 

• Preheat oven to 400°F
• Line a large, rimmed baking sheet with parchment paper or aluminum foil. Season the salmon filles with salt and pepper.
• In a medium bowl, whisk together maple syrup, miso, rice wine vinegar, ginger, soy sauce, fish sauce and garlic clove. Add the salmon fillets to the bowl and turn to coat.
• In a separate medium bowl, whisk together olive oil, chili crisp and sesame oil. Add the broccolini and turn to coat.
• Arrange salmon skin side down on the baking sheet. Arrange broccolini around the edges and between the salmon fillets. Bake until the salmon is cooked through, about 12 minutes. (If the broccolini needs more time, remove salmon and return broccolini to the oven for a few more minutes.)
• Right before serving, scatter with cilantro and a good squeeze of lime. Season with flaky sea salt and serve with rice, if desired.

Keyword • easy sheet pan maple miso salmon recipe, Asian salmon, dairy free salmon, high protein salmon, maple miso salmon, maple soy salmon, miso salmon, miso salmon recipes, salmon recipes, sheet pan salmon