Name: Miso-Glazed Salmon & Veggie Sheet Pan Dinner Recipe
Prep time: 15 min
Cook time: 27 min
Total time: 42 min
Cuisine: Asian
Ingredients: 1 medium-large globe eggplant, cut into ~1-inch x 1-inch cubes (about 545 g or 6 ½ cups); 1 bunch broccolini (or 3 cups (~160 g) broccoli florets); 2 Tbsp white miso paste (or chickpea miso, ensure gluten-free as needed); 1 Tbsp tamari or soy sauce (ensure gluten-free as needed); 1 Tbsp rice vinegar; 1 ½ Tbsp minced fresh ginger; 1 Tbsp chili garlic sauce (or 2 tsp minced garlic + 1 tsp red pepper flakes); 2 tsp honey or maple syrup; 3 (~4-oz each) skin-on salmon filets; 2-3 Tbsp olive or avocado oil (divided); Optional for serving: grain of choice (white rice, brown rice, quinoa, or cauliflower rice)

Jump to Recipe· 4.2 from 79 reviews

If you’re craving a vibrant, satisfying dinner that practically cooks itself and bursts with bold flavors, you’ve got to try this Miso-Glazed Salmon & Veggie Sheet Pan Dinner Recipe. It’s the perfect harmony of tender salmon and roasted veggies, all coated in a luscious miso glaze that’s sweet, tangy, and just a little spicy. Best of all, everything comes together on one pan, making dinner cleanup a breeze. Whether you’re rushing through a busy weeknight or hosting friends, this dish will quickly become a favorite you’ll want to make again and again.

Ingredients You’ll Need

The image shows three thick, reddish-orange pieces of raw salmon placed side by side on a gray oval plate in the center of a wooden board. To the left, there are several green broccolini stalks with small green florets at the top. On the right side of the board, there are two thin yellow slices of fresh ginger root, a small white bowl with light yellow sauce, a small clear jar with dark red sauce, and a tiny beige bowl containing a dark liquid. Below the salmon, at the bottom of the board, there is a halved eggplant with pale yellow flesh and a green outer skin. Nearby, there are also three small bowls in different shades containing a golden liquid, a dark red liquid, and a mustard-colored paste. The whole setup is against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

These ingredients might look simple, but each plays a vital role in delivering the layers of flavor, color, and texture that make this dish so memorable. From the hearty eggplant to the bright broccolini and of course, the rich salmon, every element complements the miso-based glaze beautifully.

Eggplant: About 1 medium-large globe eggplant, cut into ~1-inch cubes, adds a meaty texture that roasts up beautifully in the oven.
Olive or avocado oil: 2-3 tablespoons, divided to coat veggies and salmon, helping everything roast evenly and develop a gorgeous golden hue.
White miso paste: 2 tablespoons provide a deep umami kick and creamy texture to the glaze; chickpea miso is a great gluten-free alternative.
Tamari or soy sauce: 1 tablespoon brings a savory saltiness; tamari is perfect if you need gluten-free.
Rice vinegar: 1 tablespoon, for subtle acidity that brightens the glaze and balances the sweetness.
Fresh ginger: 1½ tablespoons minced, giving a fresh and zingy warmth.
Chili garlic sauce: 1 tablespoon adds a touch of heat and garlicky depth, but you can swap it with minced garlic and red pepper flakes.
Honey or maple syrup: 2 teaspoons lend natural sweetness that caramelizes beautifully on the salmon.
Broccolini: 1 bunch, or 3 cups of broccoli florets, adding a tender crunch and vibrant green pop to the plate.
Salmon filets: Three ~4-ounce skin-on filets, the star protein that soaks up all these flavors while staying juicy.
Optional grains: White rice, brown rice, quinoa, or cauliflower rice for serving—choose your favorite based on what you like or have on hand.

How to Make Miso-Glazed Salmon & Veggie Sheet Pan Dinner Recipe

Step 1: Prep Your Veggies and Salmon

Start by preheating your oven to 425°F (220°C). While it warms up, cube the eggplant into roughly 1-inch pieces so they roast evenly and soak up the glaze. Trim and rinse the broccolini, snapping off any tough ends. Pat your salmon filets dry with paper towels—this helps the glaze stick better and encourages that delightful crispy skin.

Step 2: Whip Up the Miso Glaze

In a small bowl, mix together the white miso paste, tamari or soy sauce, rice vinegar, minced fresh ginger, chili garlic sauce, and honey. Whisk until smooth and glossy. This glaze is truly where the magic begins—it’s savory, sweet, tangy, and a little spicy all at once. Set this aside for now; it will be used in two stages of the cooking process.

Step 3: Toss the Veggies in Oil and Roast

On a large rimmed sheet pan, toss the cubed eggplant and broccolini with about 1–2 tablespoons of your chosen oil, spreading them out in an even layer. Pop the sheet pan into the hot oven and roast for about 15 minutes to let the eggplant soften and the broccolini start to crisp at the edges. Roasting alone at this stage ensures the veggies get a beautiful caramelization that’s simply irresistible.

Step 4: Add the Salmon and Brush on the Miso Glaze

Remove the sheet pan from the oven and push the veggies to the sides to make room. Place the salmon filets skin-side down in the center. Brush each filet generously with the miso glaze you prepared earlier. Return the sheet pan to the oven and roast everything together for an additional 10 to 12 minutes, until the salmon is cooked through but still tender and flaky. The glaze will caramelize lightly on top, adding a stunning glossy finish and intense flavor.

Step 5: Final Touches

If you like extra glaze, feel free to brush another round over the salmon and veggies right when they come out of the oven. Drizzle a small splash of oil if needed to brighten everything, then let the dish rest for a couple of minutes before serving. This resting time lets the flavors meld perfectly and the salmon finishes cooking gently.

How to Serve Miso-Glazed Salmon & Veggie Sheet Pan Dinner Recipe

The image shows a dish on a white plate with three main layers: a grilled salmon fillet in the center with a smooth, bright orange color; to the left, small cubes of roasted eggplant with dark purple skin and golden brown roasted sides; and to the right, a bunch of broccolini with dark green florets and lightly charred stems. The salmon is topped with pieces of chopped green onion scattered across the fillet and around the plate. A vintage silver fork rests on the right side of the plate, near the broccolini, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of toasted sesame seeds adds a fun crunch and an aromatic lift that pairs beautifully with the miso flavors. Fresh sliced scallions, a few sprigs of cilantro, or even a squeeze of lime juice can brighten every bite brilliantly and make your plate pop with freshness.

Side Dishes

This Miso-Glazed Salmon & Veggie Sheet Pan Dinner Recipe shines best alongside a bed of fluffy rice or nutty quinoa—both soak up every drop of the delicious glaze. For a lighter twist, serve with cauliflower rice or a simple baby greens salad dressed with a light vinaigrette to balance the rich flavors of the salmon and miso.

Creative Ways to Present

Try plating the salmon atop the warm roasted veggies with a side of your chosen grain for a rustic, hearty look. Alternatively, serve everything in pretty bowls, layering grains, salmon, and veggies with extra glaze drizzled on top for an Instagram-worthy meal. The skin-on salmon also looks gorgeous when you serve it skin-side up for that inviting golden crisp.

Make Ahead and Storage

Storing Leftovers

If you’ve got leftovers (which might happen, but hopefully not!), store the salmon and veggies separately in airtight containers for up to 3 days in the refrigerator. This prevents the salmon skin from getting soggy and keeps the veggies from becoming mushy.

Freezing

This dish is best enjoyed fresh, but you can freeze the cooked salmon and veggies individually in freezer-safe containers or bags for up to 1 month. When freezing, flash freeze on a tray first to avoid clumping, then transfer to containers to keep their texture intact.

Reheating

For reheating, gently warm the salmon and veggies in a 350°F (175°C) oven for about 10 minutes until heated through, which helps maintain the skin’s texture and the veggies’ crispness. Avoid the microwave if possible, as it tends to make the salmon rubbery and the veggies soggy.

FAQs

Can I use frozen salmon for this Miso-Glazed Salmon & Veggie Sheet Pan Dinner Recipe?

Absolutely! Just make sure to fully thaw the salmon first and pat it dry before applying the glaze. This ensures even cooking and prevents excess water from steaming the filets instead of roasting them.

Is it possible to make this recipe vegetarian or vegan?

Definitely! Swap out the salmon for firm tofu or tempeh, and use chickpea miso for the glaze to keep it vegan-friendly. Roast and glaze the tofu just as you would the salmon for a satisfying plant-based alternative.

What if I don’t have broccolini? Can I use broccoli?

Yes! You can substitute with broccoli florets. Just keep in mind that broccoli may take a bit longer to roast, so add it to the sheet pan earlier or cut the florets smaller to ensure they cook evenly along with the eggplant and salmon.

Can I make the glaze ahead of time?

For sure. The glaze can be mixed and stored in the refrigerator for up to a week. Give it a quick stir before using because some ingredients might settle or thicken.

How spicy is this dish?

The chili garlic sauce adds a mild to medium heat depending on the brand you use. If you prefer it less spicy, reduce the amount or leave it out entirely. The ginger and miso provide plenty of flavor without overwhelming heat.

Final Thoughts

There’s just something so wonderful about a sheet pan dinner that delivers big on taste with minimal fuss, and the Miso-Glazed Salmon & Veggie Sheet Pan Dinner Recipe fits the bill perfectly. It’s comforting, elegant, and packed with wholesome veggies and umami-rich salmon that will make your weeknights feel special. I can’t wait for you to try this recipe and see just how easy and delicious a home-cooked meal can be when you combine such simple ingredients with vibrant flavors.