My favorite recipe for simple, baked  Miso Salmon with Sesame, ginger and scallions! It is baked in the oven on a sheet pan along with your choice of seasonal veggies or a side of Asian Slaw for a fast, healthy weeknight dinner that can be made in under 25 minutes! 

Baked Miso Salmon with seasonal veggies- a fast and healthy weeknight dinner that can be made in under 25 minutes.

I have woven a parachute out of everything broken. ~William Stafford

This Japanese-inspired, Miso Salmon recipe is perfect for busy weeknights when time is short. The Miso Salmon is baked in the oven alongside seasonal veggies. It can be marinated ahead of time for an even speedier supper!

Here I’m using fresh snow peas and fresh peas. But If you can’t find fresh peas- use frozen, or try other quick-cooking veggies- asparagus, bell pepper, edamame, bok choy, or even green beans,  they all make terrific substitutes!

Baked Miso Salmon with seasonal veggies- a fast and healthy weeknight dinner that can be made in under 25 minutes

I love the mild flavor of White Miso Paste here- but use any miso you have on hand. They all will work! Make a double batch of the miso salmon marinade, saving half for another use (think chicken breast, shrimp, or tofu filets) for later on down the week.

Miso Salmon Ingredients:

  1. sesame oil
  2. Mirin
  3. miso paste
  4. honey or brown sugar or maple
  5. fresh ginger
  6. garlic
  7. optional:  liquid smoke


Baked Miso Salmon with seasonal veggies- a fast and healthy weeknight dinner that can be made in under 25 minutes.

Why this recipe works: 

  • It’s fast and easy!
  • Simple ingredients but BIG flavor!
  • Adaptable- can use different fish and different veggies!
  • Healthy!

Baked Miso Salmon with seasonal veggies- a fast and healthy weeknight dinner that can be made in under 25 minutes

Hope you enjoy this Miso Salmon.

Serve it up with the crunchy Asian Slaw, Cucumber Salad or the Kyoto Sweet Potatoes for a healthy hearty dinner!

Other recipes you may enjoy:

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Miso Salmon Recipe

  • Author: Sylvia Fountaine
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 2 1x
  • Category: main
  • Method: sheet-pan dinner
  • Cuisine: northwest


This  Japanese-inspired Miso Salmon dinner is perfect for busy weeknights when time is short. The miso salmon can be marinated ahead of time for an even speedier supper. See notes on veggies!


 Miso Salmon Marinade:
  • 1 tablespoon olive oil
  • 1 tablespoon toasted sesame oil
  • 1/4 cup Mirin (or sub 1 1/2 tablespoons honey and 2 1/2  tablespoons water)
  • 2 tablespoons miso paste
  • 1 tablespoon brown sugar, honey or maple
  • 2 teaspoon fresh ginger, finely minced or use ginger paste.
  • 3 garlic cloves, finely minced
  • optional: 1/8 teaspoon liquid smoke (if you like smoky flavor)


  • 2 x 4 to 6-ounce pieces of salmon ( or black cod or sea bass)
  • pinch salt and pepper
  • 1 teaspoon orange zest- optional
  • 12 cups fresh shelled spring peas ( or sub shelled edamame)
  • 23 cups fresh snow or snap peas, or sub asparagus or french green beans
  • garnish: scallions and sesame seeds


  • Preheat oven to 375F
  • Place marinade ingredients in a very small bowl and whisk.
  • On a parchment-lined sheet pan, to one side, place the spring peas and snap peas. Pat the salmon dry and brush liberally with the marinade on all sides, spooning a little extra over the top.
  • Season the salmon with salt and pepper.
  • Drizzle any remaining marinade over the veggies and give a quick toss ( or toss with olive oil, salt and pepper)
  • Bake 12-15 minutes, or until the desired doneness, keeping in mind thicker cuts of salmon will take longer, thinner cuts shorter. If you have a broiler, broil for 2 minutes at the end to caramelize the top of the salmon.
  • Divide the veggies among two bowls, top each with a piece of salmon.
  • Garnish with scallions & sesame seeds.


You can roast other veggies too- strips of bell pepper, thin wedges of cabbage, thin wedges of bok choy. Just take salmon out when done, and continue roasted veggies until tender.


  • Serving Size:
  • Calories: 562
  • Sugar: 32.2 g
  • Sodium: 865 mg
  • Fat: 20.2 g
  • Saturated Fat: 3.1 g
  • Carbohydrates: 55.7 g
  • Fiber: 15.3 g
  • Protein: 40.1 g
  • Cholesterol: 57.9 mg

Keywords: miso salmon, baked miso salmon, baked salmon, miso salmon recipe, easy miso salmon, best miso salmon recipe











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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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  1. All of your dishes are beautifully crafted. I particularly love miso with salmon because it doesn’t overpower the fish.

  2. Just wondering if anyone has tried this with a fish other than salmon. We aren’t salmon fans, but like most white fish.

    1. Hi Mimi- this recipe would work well with any slightly oilier fish- sea bass, black cod, escolar, etc. 😉

  3. My family says that this is the best thing I’ve ever cooked, and I loved it too. I didn’t use sugar, but the dish was still sweet. I used red miso and mushrooms instead of peas, just because that’s what I had around. This pairs beautifully with the crunchy asian slaw. I will be making both together (trying different veggie combos) again and again.

  4. The marinade is delicious and made for wonderful salmon, but for us it was much too sweet. I wonder if it needs any added sugar at all? (mirin is sweet, I believe?) Thank you!

    1. Thanks Ewa- I may have to remake this one, something looks off in the recipe. Thanks for letting me know.

  5. Hey Sylvia, just want to extend my thanks, have been using this recipe for a couple of times now, loving just how easy it is to get yummy food. It is my go-to now for salmon meals in a pinch!

    Thanks so much for this recipe!

  6. This was amazing with the Easy Crunchy Asian Slaw. My husband said the salmon was probably the best he’s ever had. It was wild caught and so moist and delicious! We will definitely be making this again! Thank you!!!

  7. Another winner! I used snow peas and asparagus and served with the asian slaw. For the slaw I used a bag of cruciferous shredded veggies from Trader Joes. Like all of your recipes this did not disappoint!

  8. This was so quick, easy, and delicious! I just eyeballed the amounts for the marinade, used regular sesame oil, and Chinese cooking wine instead of Mirin and it still turned out great! Another go-to recipe to add to my collection from your blog – thank you, Sylvia 🙂

  9. My husband and I loved this! The marinade smells and tastes very strong before it’s baked, but those flavors meld so nicely as it cooks. The toasted sesame oil is really nice in it, so I recommend avoiding a sub for that if you can. If I adjust anything next time, I may cut the honey a touch (mostly just to cut down on sugar; the flavor was great).

    Followed recipe as-is and used the liquid smoke, but cooked our salmon longer based on personal preference. Made with snap peas and asparagus. Fantastic recipe with wonderful flavors, and going in our regular rotation (now that I have mirin on hand lol)

  10. I made this for dinner last night and oh, so good! The miso marinade had a nutty quality to it and was so delicious with the salmon and I did a combination of snap and snow peas. So yummy! I made Kyoto sweet potatoes too so it was miso heaven. Thank you for sharing your recipes.

  11. I really love the flavors of this marinade! So fresh and delicate. The local halibut is in season in my area so I swapped It in instead of salmon.. so absolutely yummy! I would have liked the fish with spring peas… again, a really fresh pairing veggie but farmers market dictated and so paired with your zucchini, corn and basil stir-fry. It was delish! Thank you for your wonderful culinary creativity. I’m enjoying every new recipe I try.

    1. Fermented Soy bean paste. You can get it at the grocery store in the refrigerated section, usually near the tofu.

  12. So, so good! The marinade is fantastic. Thank you Sylvia. We have tried multiple recipes of yours and love them all! Eyeballing your spring desserts now. Sissy

  13. Very light and good dish; – super easy. I had 4 filets and used all the marinade so there was a nice bit of sauce from cooking than I spooned over while serving. also used asparagus and that turned out well. Flavors are mild, not intense.

  14. I usually don’t write reviews but really, REALLY liked this one. Easy and delicious. Had it with baby reds and asparagus.

    1. Hi! I’m so looking forward to trying this recipe, it looks amazing! Will frozen edamame work ok? Also, if I want to make this ahead on the weekend, any tips for storing the leftover salmon? Will it keep well in the fridge for a few days? How should I reheat? Thank you!!

      1. I think this one would be best prepped ahead on the sheet pan ( 1-2 days ahead) but bake it the day of serving if possible. Frozen Edamame is fine!

  15. Delicious and colorful dish makes the food tasty. I cannot wait to try it. This looks absolutely divine!

  16. I love these sheet pan dinners. Boy do they make things easy.

    I also really appreciate the bright colors and freshness of your recipes. It makes meals so inviting and exciting to eat. Every meal feels special. Thank you.

  17. Wow! This was SO good! I followed the recipe exactly (edamame version), down to the scallions and sesame seeds. The orange zest was genius. We LOVED this. The only tweak—addition, really—was to add a bed of quinoa underneath it all, because we were hungry. 15 minutes in the oven was perfect. My boyfriend declared it his new favorite salmon and requested it for guests next week.