Maple and Miso Sheet-Pan Salmon With Green Beans

By Colu Henry

Total Time: 20 minutes
Rating: 5(6,302)
Notes: Read community notes

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.

Learn: How to Make a Sheet-Pan Dinner

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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

Preparation

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.
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.
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.
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

6,302 user ratings

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Cooking Notes

Tracy5 years ago

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.

Janine Gross5 years ago

I suggest substituting broccolini for the string beans. It's less fussy, looks pretty on the plate, and is great roasted. Simply toss with olive oil, salt and pepper, It's done when florets are crispy. Finish with a squeeze of lemon.

Neil5 years ago

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 5 years ago

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

Nicola R.5 years ago

Has anyone tried this recipe starting the green beans first, at a chosen to him… And then added the fish the cooking it for a shorter period of time? Sounds like a good idea to me.

Rene Hollins5 years ago

The green beans were stringy as cooked here - try parboiling first to soften them up.

Connie5 years ago

Yummy! I microwaved green beans for a few minutes before roasting. Also sliced a sweet potato into 1/2 thick slices and microwaved them until almost done. I brushed them on both sides with salmon marinade and added them to cookie sheet. It was a perfect healthy dinner!

Alex5 years ago

Can you suggest a sub for miso?

Mike 5 years ago

All I had available was frozen whole green beans. I rinsed them well before tossing and they came out fine. I would suggest parboiling fresh beans about 6 minutes before tossing and baking.

Lorene5 years ago

Easy and very good. Marinate the fish for about 30 minutes if you have time. I cooked at 350 for 9 minutes. Could do a bit less time.

Paul5 years ago

I found the cooking times for the salmon and green beans markedly different. 12 minutes was just right for salmon - slightly pink, but the beans took at least twice as long and even after 25 minutes were pretty chewy. I agree with Chris. Next time I'll parboil the beans before roasting.

Pat Brownlie5 years ago

Used haricot vert because they're nice and slim and don't need any extra handling. Used white miso and marinated the salmon for about 1/2 hour. Lovely flavors and so easy to do.

M. Lukens5 years ago

Peeled and thinly sliced one sweet potato, tossed with marinade and baked with salmon in addition to green beans. Great combination.

Dave5 years ago

Asparagus is even better than green beans, and saffron rice makes a beautiful plate.

JBA5 years ago

Included potatoes work the beans. Started the potatoes 10 minutes ahead of salmon and beans.

kfarley1 day ago

Yum! I combined some tips others suggested: added mustard to the marinade, did marinade for 30 minutes, microwaved green beans for two minutes before oil and roasting and broiled for one minute at the end. Haricot verts or broccoli would be a good sub due to stringy beans. Will definitely make this again.

edmund mander6 days ago

I made this exactly as instructed, and it was perfect.

vanessa1 week ago

Easy and delicious. I’ve made it several times and I think it works better in a smaller baking dish so the marinade doesn’t all evaporate. The marinade is great on other things as well.

andrea1 month ago

Made it with broccoli—added to oven 8 mins earlier than the salmon.

denvergirl1 month ago

i have had a lot of miso marinated fish so i wasn't expecting too much, just a simple sheet pan recipe. but wow, i was really impressed by how tender and perfectly cooked the salmon turned out! i did not adjust the recipe in any way other than reducing the amount of maple. very pleasantly surprised.

Laura1 month ago

Made the recipe as is and it was delicious! Salmon and green beans cooked in about 13 minutes. Loved the sauce and next time will make extra. Took just a few minutes to prepare making it a quick weekday meal. Definitely a keeper!

Marg1 month ago

Made as written, but didn't cut salmon into serving-size pieces and parboiled the green beans first. This will definitely go into the rotation -- quick and satisfying. Next time, I'll still parboil the green beans (but remove faster and put on ice) and I'll definitely cut the salmon into 6-oz pieces, and maybe even score it slightly, for better penetration of marinade.

Swirt1 month ago

After reading the comments, I decided to string the beans so they would cook faster. Lowered oven temperature to 350 and cooked salmon and beans together for 15 minutes. Perfect. Also marinaded salmon for an hour and added a tablespoon of dijon mustard to the marinade. Excellent flavors! I would caution cooks against using too much red pepper flakes. I overdid it and will use just a pinch next time.

Sara C1 month ago

Perfecto. The marinade is delicious. Who knew umami could meet maple syrup in such a spectacular way! It can be used as salad dressing (w/a touch of sesame oil) for seaweed salad or greens. Definitely let the salmon absorb the marinade for an hour or two. If the salmon is at room temperature it does not even need 12 minutes at 400. This dish goes *perfectly* with an Alsatian white wine and Eric Kim’s Cilantro Rice. And, yes, parboil the green beans and give them a touch of the marinade too.

lauren W1 month ago

this was amazing, i used asparagus instead of green beans. the salmon was done in 10 mins for us!

Matt2 months ago

Really good, try doubling the marinade to have sauce leftover for after. Beans don’t cook as fast as salmon so suggest putting them in 5 minutes before

e moore2 months ago

I would recommend make a little extra of the syrup miso sauce mixture and with your white rice add the mixture to really elevate the rice.

Anneka2 months ago

I love this recipe! Very simple but delicious. The one change I make is halving the amount of maple syrup. It still tastes great, with a hint of sweetness without it overwhelming the rest of the ingredients. This is probably a personal preference though.

Greg2 months ago

We made this and the green beans didn’t cook and overall it wasn’t very good/worth it.

Vicky2 months ago

This was excellent. Cooked as directed. Needed just a few minutes extra. Did with beans mixed with chili crisp. Couscous.

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