Sheet Pan Miso-Ginger Salmon with Butternut Squash is a healthy, flavorful dinner that’s easy to make and sure to impress. With bold flavors and simple prep, it’s a great choice for a weeknight meal or even entertaining guests.
Why You’ll Love This Miso-Ginger Salmon
If you’re looking for a delicious salmon dish that’s simple enough for weeknights but fancy enough for guests, this is it. Like my Miso-Maple Salmon, this recipe uses that tub of miso in your fridge in the best way possible. (If you love miso, try my Spicy Miso Ramen too!) What makes this dish a winner?
- Flavor-Packed Marinade: A mix of salty miso paste, sweet honey, tamari, and fresh ginger creates a perfectly balanced marinade with a touch of zing from the ginger.
- Easy Prep: The salmon and butternut squash roast on one sheet pan, cutting down on dishes. Plus, the marinade does double duty as a dressing for the finished dish.
- Versatility: Don’t have butternut squash? Use sweet potatoes. No quinoa? Substitute rice or noodles.
For this recipe, I’m using Norwegian salmon, known for its fresh taste, vibrant color, and flaky texture. For more umami-rich salmon dishes, check out my recipes for Salmon Sushi Bowls, Salmon Rice Bowls, and Sesame Crusted Salmon.
Ingredients
- Norwegian Salmon: Raised in open waters with non-GMO feed and no antibiotics, Norwegian salmon is a high-quality choice. It’s sustainably farmed in cold, clean waters.
- Miso Paste: This rich, umami-packed paste pairs perfectly with hearty salmon.
- Honey: Adds a touch of sweetness that balances the savory flavors and caramelizes beautifully in the oven.
- Rice Vinegar: Provides a mild acidity to balance the richness of the marinade.
- Tamari: A low-sodium option for less salt, tamari complements the miso perfectly.
- Ginger: Fresh ginger gives warmth and a slight kick to the marinade.
- Butternut Squash: Its natural sweetness works well with the miso marinade.
- Cabbage: Shredded Napa or Savoy cabbage adds freshness and crunch.
- Quinoa: A healthy base for serving, but rice or rice noodles work just as well.
How to Shop for Farmed Salmon
When choosing farmed salmon, I always recommend salmon from Norway due to their commitment to responsible farming practices. Norwegian salmon grows in cold, clean waters, giving it a fresh taste that stands out. Ask for it at your local fish market or grocery store.
Directions
Step 1: Make the Glaze
Whisk together miso paste, rice vinegar, sesame oil, tamari, honey, and ginger in a bowl. Set aside 2 tablespoons of the marinade.
Step 2: Roast the Squash
Preheat the oven to 450ºF. Roast the butternut squash for 15 minutes until soft.
Step 3: Marinate the Salmon
Brush half of the miso glaze over the salmon fillets. Once the squash is done, pour the remaining glaze over it.
Step 4: Roast Salmon
Add the salmon to the baking sheet with the squash and roast for 8 to 10 minutes, until the salmon is flaky.
Step 5: Assemble Bowls
Divide the roasted salmon and squash over cooked quinoa. Add shredded cabbage and drizzle with the reserved marinade. Garnish with green onions, and enjoy!
Make-Ahead and Storage Tips
- To Store: Keep leftovers in an airtight container in the fridge for up to 2 days.
- To Reheat: Warm in the oven at 350ºF or microwave until heated through.
- To Freeze: Freeze salmon and squash in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
This recipe is a perfect balance of flavors and textures, making it a great go-to for busy nights when you want something tasty and nutritious.
Equipment
- Large-rimmed baking sheet
Ingredients
- 1 medium butternut squash, peeled and cut into cubes (about 12 to 15 oz. total)
- 1 to 2 Tbsp. avocado oil for roasting
- 4 (6-oz.) skin-on salmon fillets (preferably salmon from Norway)
- 3 Tbsp. white miso paste
- 3 Tbsp. rice vinegar
- 2 Tbsp. toasted sesame oil
- 1 Tbsp. lower-sodium tamari (or soy sauce)
- 1 Tbsp. minced fresh ginger
- 1 Tbsp. honey
- 4 cups shredded Napa or Savoy cabbage
- Sliced green onion for garnish
- Cooked quinoa, rice, or rice noodles for serving
Instructions
- Preheat oven to 450ºF. Arrange butternut squash on a large-rimmed baking sheet and toss with avocado oil and a pinch of salt. Roast for 15 minutes. Meanwhile, prepare miso-ginger sauce by combining miso paste, vinegar, sesame oil, tamari, ginger, and honey; whisk well to combine. Set aside 2 Tablespoons of the sauce.
- Prepare salmon by lightly seasoning the flesh with kosher salt. Push roasted squash to one half of the baking sheet, and drizzle with ~2 Tablespoons of miso-ginger sauce; toss to coat. Arrange salmon fillets in open half, and brush the flesh generously with miso-ginger sauce. Place pan back in the oven for 8 to 10 minutes, until the salmon is cooked. For a more caramelized finish, place under the broiler for 2 minutes. (Watch carefully, as broil times vary.)
- Place shredded cabbage in a bowl and toss with reserved 2 Tablespoons of miso-ginger sauce. Arrange bowls by dividing quinoa (or rice) evenly between four bowls. Top with salmon, roasted squash, and shredded cabbage. Brush any remaining sauce over the salmon fillets before serving, and garnish with green onion.
Notes
*Nutrition information includes 1 salmon fillet, 1/2 cup roasted squash, 1 cup of cabbage mixture, and 1/2 cup of cooked quinoa.
- To Store. Refrigerate salmon and squash in an airtight storage container for up to 2 days.
- To Reheat. Gently rewarm leftovers in a baking dish (or baking sheet) in the oven at 350ºF or in the microwave.
- To Freeze. Freeze salmon and squash in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
NUTRITION INFORMATON: Serving: 1bowl* | Calories: 572kcal | Carbohydrates: 49g | Protein: 43g | Fat: 24g | Saturated Fat: 5g | Sodium: 905mg | Fiber: 10g | Sugar: 12g
*I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands*
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