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(9,686)
Comments
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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.

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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)

26 grams carbs; 94 milligrams cholesterol; 534 calories; 12 grams monosaturated fat; 8 grams polyunsaturated fat; 6 grams saturated fat; 30 grams fat; 4 grams fiber; 829 milligrams sodium; 39 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.

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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.

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Ratings

5 out of 5
9,686 user ratings
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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.

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.

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

Ronald DiRusso

We eat salmon 2 or 3 times a month. This recipe has become our favorite way to enjoy it! It's a real crowd pleaser and easy to double for larger groups. Instead of rice try asian sweet potatoes on the side. Amazing!!

Sandra

Another successful dinner sponsored by NYT Cooking team! All my family loved and enjoyed it!

jenna

This is an easy one to throw together, but would make some changes next time. Marinate salmon/ocean trout for a longer, maybe an hour. Asparagus or broccoli instead of green beans - they were good, but I prefer something crisper. I would maybe toss all the veg with the same marinade as the salmon/trout for more flavor. Don’t skip the lime or cilantro!

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