Maple and Miso Sheet-Pan Salmon With Green Beans

By Colu Henry

Published January 15, 2019

  • Four maple-miso marinated salmon fillets sit on a sheet pan lined with parchment paper, garnished with cilantro and sea salt and accompanied by bright green beans and some lime wedges.
    Julia Gartland for The New York Times. Food Stylist: Ali Slagle.
Media 1 of 1
Total Time
20 minutes
Rating
5(9,800)
Comments
Read comments

For a weeknight salmon that’s impressive enough for entertaining, look no further. Salty miso paste and sweet maple syrup are the backbone of this simple, flavor-packed marinade, which is about as involved as this uncomplicated recipe gets. Here, the fish soaks up the sauce as the oven gets hot, and the snappy green beans roast in the same amount of time as the fillets. Start some rice when you walk in the door and you’ll have dinner on the table in under a half hour.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings

  • 4 (6-ounce) skin-on salmon fillets, about 1-inch thick

  • Kosher salt

  • Freshly ground black pepper

  • 4 teaspoons maple syrup

  • 1 tablespoon white or brown miso

  • 1 tablespoon rice wine vinegar

  • 2 teaspoons soy sauce

  • 1 garlic clove, grated

  • 1 pound green beans, trimmed

  • 2 tablespoons olive oil

  • Pinch of red-pepper flakes (optional)

  • ¼ teaspoon toasted sesame oil (optional)

  • ¼ cup roughly chopped cilantro, both leaves and tender stems

  • 4 lime wedges, for serving

  • Flaky sea salt, for serving (optional)

  • Cooked white rice, for serving (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

37 grams carbs; 94 milligrams cholesterol; 583 calories; 12 grams monosaturated fat; 8 grams polyunsaturated fat; 6 grams saturated fat; 31 grams fat; 4 grams fiber; 916 milligrams sodium; 40 grams protein; 8 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Heat oven to 400 degrees and line a sheet pan with parchment paper or foil. Season the salmon fillets well with salt and pepper, and place them on a plate or in a large shallow bowl.

  2. Step 2

    In a small bowl, whisk together the maple syrup, miso, rice wine vinegar, soy sauce and garlic. Pour the mixture on top of the salmon and gently massage the marinade all over the fish. Let marinate while the oven comes to temperature.

  3. Step 3

    Meanwhile, in a medium bowl, toss together the green beans with the olive oil, red-pepper flakes and sesame oil (if using) and season generously with salt and pepper. Lay the salmon fillets on the sheet pan skin side down and spread the green beans out surrounding the fillets.

  4. Step 4

    Arrange the salmon skin side down on the sheet pan and bake until the salmon is opaque and the green beans are cooked through, about 12 minutes. Right before serving, scatter with cilantro and a good squeeze of lime. Season with flaky sea salt and serve with rice, if desired.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
9,800 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Neil

I always start cooking fish with the skin up. It allows the fat just under the skin to melt down into the fish, which, in my opinion, gives the fish added richness. I then flip the fish about halfway through cooking.

Steve

Been making this for years now...in addition to the maple and miso, I add prepared mustard to the sauce. I call it MMM (maple; miso; mustard) and it is...mmm good

Tracy

I cooked this slow at 300 for 25 minutes, then removed the salmon and upped the oven to broil for 5 minutes to brown up the green beans. Delicious. Slow cooking the salmon really makes the most of it. Serve over any grain or greens.

melissa

Delicious made as directed. Summer squash drizzled with sesame oil alongside the marinated salmon on the tray. 20 minutes at 400.

Sarah

Green beans were still hard and raw at the end of cooking time

Julia Felix

Even with the skinny green beans, blanching them first is needed. Also, slow-roasting at 300 degrees for 25 minutes always produces perfect salmon for me. A delicious meal!

Private comments are only visible to you.

Recipe Tags

or to save this recipe.