Dinner Recipes

Sheet-Pan Miso Salmon & Green Beans

One of our favorite ways to cook salmon is to lay it on a sheet pan, roast it for a bit in the oven, and then finish it with a little fire from the broiler. It turns out beautifully every time — lush and flaky with a crispy exterior — and it just so happens to be super quick and easy.

Here, we glaze the salmon fillets with miso, soy, garlic, and maple syrup. And then we season green beans with olive oil, toasted sesame oil, and red pepper flakes, and throw them on the sheet pan, too. The salmon comes out of the oven super juicy, with just a bit of caramelization and a low-key, salty funk. Everyone in the test kitchen loved it. And the beans? Perfectly crisp and tender.

We finish the miso salmon and green beans with cilantro leaves and stems for a pop of freshness. (Even the cilantro naysayers in the test kitchen loved it on the beans!) Served with limes and white rice, it’s a fantastic meal — just as suitable for entertaining as it is for busy weeknights.

Sheet-Pan Miso Salmon & Green Beans



Sheet-Pan Miso Salmon & Green Beans

Serves: 4


4 6-oz skin-on salmon fillets
Kosher salt, to taste
Freshly ground Gelson’s black pepper, to taste
4 tsp maple syrup
1 Tbsp white miso
1 Tbsp rice wine vinegar
2 tsp soy sauce
1 garlic clove, grated
1 lb green beans, trimmed
2 Tbsp Gelson’s 100% California extra-virgin olive oil
Gelson’s crushed red pepper flakes, to taste
¼ teaspoon toasted sesame oil
¼ cup roughly chopped cilantro leaves and tender stems
Flake salt, for serving
4 lime wedges, for serving
Cooked white rice, for serving (optional)


  1. Preheat the oven to 400º and line a sheet pan with parchment paper.

  2. Generously season the salmon fillets with salt and black pepper and place them on a rimmed tray.

  3. In a small bowl, whisk together the maple syrup, miso, rice wine vinegar, soy sauce, and garlic. Pour the marinade on top of the salmon and gently massage it into the fish. Let marinate on the counter while the oven preheats.

  4. In a medium bowl, toss together the green beans, olive oil, 2 pinches of red pepper flakes, and sesame oil. Season generously with salt and black pepper, and toss to combine.

  5. Place the salmon fillets skin-side down on the sheet pan and spread the green beans around them.

  6. Bake until the salmon is opaque and the green beans are al dente, 8 to 10 minutes. Increase the heat to broil, and cook, watching carefully, until the beans start to brown on the edges and the top of the salmon caramelizes, 3 to 5 minutes. Note: An instant-read thermometer inserted in the thickest part of the salmon should read 145º.

  7. Garnish the salmon and green beans with cilantro and flake salt. Serve hot with lime wedges and rice, if desired.

Recipe adapted from: NYT Cooking

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