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Sheet-Pan Miso-Maple Salmon with Charred Bok Choy & Blistered Edamame

Sheet-Pan Miso-Maple Salmon with Charred Bok Choy & Blistered Edamame

Tender salmon fillets coated in a savory-sweet miso glaze roast alongside baby bok choy and nutty shelled edamame on a single sheet pan. High heat delivers caramelized edges and succulent fish in just 25 minutes flat.

Elena Reyes
Elena Reyes
Prep: 15 minutes
Cook: 13 minutes
4
easy
dinner
sheet-pan30-minute-mealsalmonweeknight-dinner

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Timeline

28 minutes
0m10m20m28m
Preheat Oven
5m
Whisk Glaze
4m
Season Veggies
4m
Glaze Salmon
3m
Roast & Broil
12m
Garnish & Serve

Ingredients

  • 4 6-oz fillets skin-on salmon fillets(patted thoroughly dry)
  • 2 tbsp white miso paste(yellow miso also works great)
  • 2 tbsp pure maple syrup(substitute with honey if needed)
  • 1 tbsp low-sodium soy sauce(or tamari for gluten-free)
  • 2 tbsp toasted sesame oil(divided)
  • 1 tbsp fresh ginger(finely grated)
  • 2 cloves garlic(finely minced)
  • 1 lb baby bok choy(about 4-5 heads, halved lengthwise and washed clean)
  • 1.5 cups frozen shelled edamame(thawed and patted dry)
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper(freshly cracked)
  • 1 tbsp toasted white sesame seeds(for garnish)
  • 2 scallions(thinly sliced)
  • 1 lime(cut into wedges for serving)

Instructions

  1. 1

    Position a rack in the upper third of your oven and preheat to 425°F (220°C). Line a large, heavy-duty rimmed baking sheet with parchment paper or heavy-duty foil for effortless cleanup.

    5 min

    Tip: Preheating the sheet pan isn't necessary here—we want the fish and greens to cook evenly without scorching the delicate miso glaze too early.

  2. 2

    In a small bowl, whisk together 2 tbsp white miso paste, 2 tbsp pure maple syrup, 1 tbsp low-sodium soy sauce, 1 tbsp toasted sesame oil, 1 tbsp fresh ginger, and 2 cloves garlic until smooth and glossy.

    4 min

    Tip: Miso paste can be stiff straight from the fridge; use a mini whisk or a fork to mash it smoothly into the liquids.

  3. 3

    Place 1 lb baby bok choy (cut sides up) and 1.5 cups frozen shelled edamame around the perimeter of the prepared baking sheet. Drizzle with remaining 1 tbsp toasted sesame oil and season with 0.5 tsp kosher salt and 0.25 tsp black pepper. Toss gently with your hands, then turn the bok choy cut-side down against the pan so it chars.

    4 min

    Tip: Flipping bok choy cut-side down creates direct pan contact, which gives you those irresistibly sweet, caramelized edges while keeping the stalks crunchy-tender.

  4. 4

    Arrange 4 skin-on salmon fillets skin-side down in the center of the baking sheet, leaving an inch of space between each piece. Spoon about three-quarters of the miso glaze generously over the tops and sides of each fillet, reserving the rest for finishing.

    3 min

    Tip: Patting the salmon thoroughly dry with paper towels before glazing ensures the sauce clings tightly instead of sliding off.

  5. 5

    Roast in the upper third of the oven for 10 minutes. Remove the pan, brush the remaining miso glaze over the salmon fillets, and switch the oven to high broil. Broil for 2 to 3 minutes until the glaze is bubbling with deep caramelized spots and the salmon flakes easily with a fork.

    12 min

    Tip: Keep a close eye during broiling! Sugar in the maple and miso transitions from beautifully charred to burnt fast.

  6. 6

    Scatter 1 tbsp toasted white sesame seeds and 2 scallions over the entire sheet pan. Serve immediately straight from the pan with wedges from 1 lime for squeezing over the top.

    2 min

    Tip: A quick squeeze of fresh lime juice right at the end cuts through the rich miso and sesame notes like magic.

Chef's Notes

Here's my golden rule for weeknight seafood: pair a fast-cooking protein with veggies that match its cook time. Baby bok choy and thawed edamame roast in the exact same 12-to-13-minute window that 6-ounce salmon fillets need to reach a tender medium. If you love heat, whisk half a teaspoon of sriracha or chili crisp right into the miso glaze.

Frequently Asked Questions

How long does Sheet-Pan Miso-Maple Salmon with Charred Bok Choy & Blistered Edamame take to make?

Sheet-Pan Miso-Maple Salmon with Charred Bok Choy & Blistered Edamame takes about 28 minutes total. That includes 15 minutes of prep and 13 minutes of cooking.

How many servings does this recipe make?

This recipe makes 4 servings.

What skill level is needed for Sheet-Pan Miso-Maple Salmon with Charred Bok Choy & Blistered Edamame?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for Sheet-Pan Miso-Maple Salmon with Charred Bok Choy & Blistered Edamame?

The main ingredients are: skin-on salmon fillets, white miso paste, pure maple syrup, low-sodium soy sauce, toasted sesame oil, fresh ginger, garlic, baby bok choy, frozen shelled edamame, kosher salt, black pepper, toasted white sesame seeds, scallions, lime.

What type of meal is Sheet-Pan Miso-Maple Salmon with Charred Bok Choy & Blistered Edamame?

Sheet-Pan Miso-Maple Salmon with Charred Bok Choy & Blistered Edamame is categorized as: dinner.