One-Pan Miso Chili Salmon and Roasted Squash
This Miso Chili Salmon tray bake is the ultimate healthy reset. One pan, 30 minutes, and massive flavor for a cozy fall weeknight dinner.
It’s 6pm. You’re tired. Dinner needs to happen fast. This Miso Chili Salmon is the answer to your prayers.
There’s something magical about the smell of roasting squash on a crisp autumn evening. This dish delivers that cozy fall vibe with zero stress. You get crispy squash and juicy glazed salmon on one single pan. It is fresh, bright, and exactly what you need right now.
Why This Miso Chili Salmon Is a Winner
Cleanup is a total breeze with this one-pan wonder. It is the perfect healthy reset after a long weekend. The miso and chili combo creates a flavor profile that is absolutely addictive. Your family will think you spent hours in the kitchen today. In reality, you were just chilling while the oven did the work. It is budget-friendly too because it uses simple pantry staples.
Simple Method
You are just going to whisk together a quick, punchy glaze. Toss half with your squash and let it roast until golden. Then, nestle your salmon right in the middle and finish it off. It is a foolproof way to get perfectly cooked fish every time. Even if you have never cooked salmon before, you can do this. No flipping or splashing oil on your stove is required here.
Ingredients You’ll Need
This recipe relies on seasonal produce at its absolute best right now.
- 1 medium butternut squash, peeled and cut into 2cm cubes
- 4 salmon fillets, 150g each
- 2 tablespoons white miso paste
- 1 tablespoon chili garlic sauce
- 2 tablespoons neutral oil
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 10g fresh ginger, finely grated
- 2 cloves garlic, minced
- 15g scallions, thinly sliced
- 5g toasted sesame seeds
Step-by-Step
- Preheat the oven to 200°C (400°F) and line a heavy-duty sheet pan with parchment paper.
- In a small mixing bowl, emulsify the miso paste, chili garlic sauce, oil, sesame oil, honey, soy sauce, ginger, and garlic into a smooth glaze.
- Toss the cubed squash with 50% of the prepared glaze on the sheet pan until evenly coated. Arrange in a single layer with sufficient headspace for airflow.
- Roast the squash for 20 minutes, or until the edges begin to soften and develop Maillard browning.
- Remove the pan from the oven. Shift the squash to the perimeter and place the salmon fillets in the center.
- Apply the remaining 50% of the glaze to the top and sides of the salmon fillets using a pastry brush.
- Return the pan to the oven and roast for an additional 10 to 12 minutes, depending on the thickness of the fillets, until the salmon reaches an internal temperature of 63°C (145°F).
- Garnish the tray with sliced scallions and sesame seeds before service.
How to Serve It
Pair this Miso Chili Salmon with a bowl of fluffy jasmine rice. It is also incredible alongside some charred bok choy or steamed greens. This dish is built for a cozy night in when you want something special. The colors are so vibrant they will stop your Instagram scroll. You can even serve it over quinoa for extra protein.
Storage & Reheating
Store any leftovers in an airtight container for up to two days. The salmon is actually delicious served cold over a lunch salad. Reheat gently in the oven to keep that squash crispy. Avoid the microwave if you can to keep the texture perfect. This makes meal prep for the next day very easy. Just ensure the salmon stays chilled until you are ready.
Tips for Best Results
- Cut squash into even cubes for consistent roasting.
- Use a meat thermometer to hit exactly 145°F for the salmon.
- Don’t crowd the pan or the squash will steam instead of crisp.
- Line your pan with parchment for zero cleanup later.
- Fresh ginger makes a massive difference in the glaze flavor.
- Brush the glaze on thick for maximum caramelization on the fish.
- Let the salmon rest for two minutes before serving.
Ways to Switch It Up
- Swap butternut squash for sweet potatoes or carrots.
- Use maple syrup instead of honey for a different sweetness.
- Add a squeeze of fresh lime at the end for brightness.
- Try it with chicken thighs if you want a meat option.
FAQs
Can I use red miso instead of white?
Yes, but red miso is much saltier and bolder than white miso. Use a little less if you make the swap.
Can I use frozen salmon for this recipe?
Absolutely, just make sure to thaw it completely before you start cooking.
You deserve a dinner that tastes this good without the stress. Go grab those ingredients and get roasting!
— Jasmine
Ingredients
Method
- Preheat the oven to 200°C (400°F) and line a heavy-duty sheet pan with parchment paper.
- In a small mixing bowl, emulsify the miso paste, chili garlic sauce, oil, sesame oil, honey, soy sauce, ginger, and garlic into a smooth glaze.
- Toss the cubed squash with 50% of the prepared glaze on the sheet pan until evenly coated. Arrange in a single layer with sufficient headspace for airflow.
- Roast the squash for 20 minutes, or until the edges begin to soften and develop Maillard browning.
- Remove the pan from the oven. Shift the squash to the perimeter and place the salmon fillets in the center.
- Apply the remaining 50% of the glaze to the top and sides of the salmon fillets using a pastry brush.
- Return the pan to the oven and roast for an additional 10 to 12 minutes, depending on the thickness of the fillets, until the salmon reaches an internal temperature of 63°C (145°F).
- Garnish the tray with sliced scallions and sesame seeds before service.
