Baked Miso-Maple Salmon (Sheet Pan Dinner)

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Sweet-savory miso-maple salmon baked on one pan with roasted broccoli—easy weeknight dinner ready in under 30 minutes.

When I’m tired but still want dinner to taste like something special, I go straight to sheet-pan salmon. It’s fast, it’s reliable, and it’s basically the definition of low-effort, high-reward. This version has a miso-maple glaze that turns glossy and caramelized in the oven—salty, sweet, and just a little tangy.

The broccoli roasts right next to the salmon, catching those edges that get crisp and browned. I love how one pan can give you multiple textures: flaky fish, sticky glaze, and roasted veggies with bite. If you’ve ever felt stuck making the same “plain salmon + veggies” on repeat, the glaze is the upgrade that breaks you out of the rut.

I also like that this dinner is easy to build into a full meal. Add rice, quinoa, or noodles and you’re set. Or keep it simple and serve as-is when you want lighter.

This is one of those recipes I make once and then keep coming back to, especially on busy weeknights.

Easy upgrades (choose 1–2):

  • Add a squeeze of lime right before serving for brightness.
  • Roast sliced bell peppers or snap peas alongside the broccoli.
  • Sprinkle with chili crisp (or red pepper flakes) for heat.
  • Serve with a quick cucumber salad for contrast.
  • Double the glaze and drizzle extra over rice.

What to serve with it:

  • Steamed jasmine rice or microwave rice
  • Quinoa or brown rice for a hearty base
  • Simple noodles with a splash of soy sauce and sesame oil

Meal prep + leftovers:
Store salmon and broccoli in airtight containers for up to 3 days. I reheat gently (short bursts in the microwave or low oven) so the salmon stays tender, then flake leftovers into rice bowls with extra green onion.

Baked Miso-Maple Salmon with Broccoli (Sheet Pan)

Sheet-pan salmon glazed with miso and maple, roasted alongside broccoli for a fast, savory-sweet dinner with minimal cleanup.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Dinner
Ingredients Equipment Method Notes

Ingredients
  

Salmon + Veggies
  • 4 salmon fillets about 5–6 oz each
  • 5 cups broccoli florets
  • 1 tbsp olive oil for broccoli
  • 1/2 tsp kosher salt for broccoli
Miso-Maple Glaze
  • 2 tbsp white miso
  • 1 1/2 tbsp maple syrup
  • 1 tbsp soy sauce low-sodium if possible
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp grated ginger
To Finish
  • 1 tbsp sesame seeds optional
  • 2 green onions sliced (optional)

Equipment

  • Sheet pan
  • Parchment paper

Method
 

  1. Preheat oven to 425°F and line a sheet pan with parchment.
  2. Toss broccoli with olive oil and salt. Spread on one side of the pan.
  3. Stir miso, maple syrup, soy sauce, rice vinegar, sesame oil, and ginger until smooth.
  4. Place salmon fillets on the other side of the pan and brush generously with the glaze.
  5. Bake 14–18 minutes, until salmon flakes easily and broccoli is tender with browned edges.
  6. Broil 1–2 minutes for extra caramelization (watch closely).
  7. Top with sesame seeds and green onions if using, and serve.

Notes

Don’t overcook: Start checking salmon at 14 minutes—thickness varies.
No white miso? Use yellow miso (slightly stronger) and add 1 tsp extra maple.
Leftovers: Refrigerate up to 3 days. Reheat gently or flake salmon over rice bowls.

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