Maple and Miso Sheet-Pan Salmon With Green Beans

By Colu Henry

Maple and Miso Sheet-Pan Salmon With Green Beans
Julia Gartland for The New York Times. Food Stylist: Ali Slagle.
Total Time
20 minutes
Rating
5(8,186)
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
  • 4teaspoons maple syrup
  • 1tablespoon white or brown miso
  • 1tablespoon rice wine vinegar
  • 2teaspoons soy sauce
  • 1garlic clove, grated
  • 1pound green beans, trimmed
  • 2tablespoons olive oil
  • Pinch of red-pepper flakes (optional)
  • ¼teaspoon toasted sesame oil (optional)
  • ¼cup roughly chopped cilantro, both leaves and tender stems
  • 4lime wedges, for serving
  • Flaky sea salt, for serving (optional)
  • Cooked white rice, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

534 calories; 30 grams fat; 6 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 8 grams polyunsaturated fat; 26 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 39 grams protein; 829 milligrams sodium

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.

Ratings

5 out of 5
8,186 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

Ed Y

There is a lot of marinade. I hate throwing it away. After taking the salmon out, I reduced it down to a thick syrup. It's pretty sweet, so I only dripped a small stream on the salmon. You have to use the lime wedge and coriander to contrast the sweetness of the syrup. Yum!

CD

10 stars. This is so good! Made it twice in the last two weeks, with asparagus instead. Outstanding.

Charlie

Halved the amount of maple syrup and it was plenty sweet enough. And it burns and dries out, so needs some oil added and cook at a lower temperature.

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