A traybake for the nights I can barely think
I make this when my energy is low but my standards are not. Salmon cooks quickly, miso does the heavy lifting on flavour and the oven handles the rest while I tidy the bits of chaos I have somehow created just by opening a cupboard.
The best part is the rhythm of it. I stir a quick glaze, shove everything on a tray and let heat do what it does best. If you like low-fuss meals with proper taste, have a look at my healthy weeknight recipes for busy, tired home cooks for repeat use.
Why miso makes weeknight cooking feel easier
Miso is salty, savoury and quietly complex, all without a long simmer. It turns a plain piece of fish into something that tastes intentional, not accidental. I like white miso here because it’s gentle and slightly sweet, which plays nicely with lemon.
Once you’ve got miso in the fridge, you’ll find excuses to use it. I even lean on the same fast flavour logic in speedy chickpea shakshuka with spinach when I want warmth and comfort without standing over the hob for ages.
The greens are not an afterthought
I used to chuck a bag of leaves on the side and call it a day. Now I roast tender greens right on the tray so they catch the glaze and the lemony steam. It tastes like I tried harder than I did, which is a small but meaningful joy.
If you want more veg-forward, minimal-cook ideas, no-cook tuna and cannellini salad jars sit in the same practical lane, just colder and crunchier.
A proper dinner with minimal washing up
The tray does the work, the foil or baking paper saves your sink and the leftovers behave themselves the next day. This is the kind of recipe that stops you from ordering something you will regret at 9 pm.
For another oven-first dinner that feels like a reset button, try sheet pan chicken fajita bowls with lime rice and if you are thinking ahead, freezer veggie quinoa chilli with smoky cumin is a future-you favour.
Ingredients (serves 4)
- 4 salmon fillets, skin on or off (about 150 g each)
- 2 tbsp white miso paste (about 40 g)
- 1 tbsp soy sauce
- 1 tbsp honey (or maple syrup)
- 1 tbsp rice vinegar (or cider vinegar)
- 1 tbsp sesame oil
- 2 cloves garlic, finely grated
- 2 tsp fresh ginger, finely grated
- 2 lemons (1 zested and juiced, 1 sliced)
- 600 g tenderstem broccoli
- 250 g sugarsnap peas
- 4 spring onions, sliced
- 1 tbsp olive oil
- 1 tbsp sesame seeds (optional)
- Black pepper
Ingredient notes
White miso is the mellow one and it’s easier to balance on a weeknight. If you only have brown or red miso, use 1½ tbsp and add an extra teaspoon of honey. They are punchier and can bully the salmon if you go in heavy-handed.
I like tenderstem broccoli and sugarsnaps because they roast fast and stay crisp. Regular broccoli works too, just cut into small florets so it finishes at the same time as the fish.
Equipment
A large baking tray is the whole point, the wider the better so the veg actually roasts rather than steams. If everything is piled up, you’ll still get dinner but the edges will not go properly charry.
You’ll also want a small bowl for the glaze and either baking paper or foil. I’m not precious about it, I’m practical, lining the tray means you do not have to scrub baked-on miso later, which is the sort of task that ruins a good mood.
Instructions
Step 1: Heat the oven and prep the tray
Heat the oven to 220°C (200°C fan). Line a large baking tray with baking paper or foil.
Tip the tenderstem broccoli and sugarsnaps onto the tray. Drizzle with the olive oil, season with black pepper and toss to coat. Spread them out so they are in one layer.
Step 2: Mix the miso lemon glaze
In a small bowl, stir together the miso, soy sauce, honey, vinegar, sesame oil, garlic, ginger, lemon zest and 1 tbsp lemon juice. The glaze should be thick but spreadable. If it’s too stiff, loosen with 1 to 2 tsp water.
Step 3: Roast the veg briefly first
Roast the veg for 6 minutes. This gives them a head start so they finish crisp and bright, not sad and floppy.
Step 4: Add salmon and finish roasting
Take the tray out. Nestle the salmon fillets among the veg. Spoon the miso glaze over the top of each fillet, then tuck lemon slices around the tray.
Return to the oven for 8 to 10 minutes, depending on thickness. The salmon should flake easily but still look juicy in the middle.
Step 5: Finish and serve
Scatter over spring onions and sesame seeds, if using. Squeeze over a little more lemon juice right before serving.
Technique Notes
Miso can catch quickly at high heat, which is why I keep the glaze on the fish and not sloshed all over the tray. The veg gets flavour from the steam and the drips, while the salmon gets that glossy, savoury top that makes it feel like a treat.
If your fillets are very thick, roast the veg for 8 minutes before adding the salmon and give the fish 11 to 12 minutes. If they are thinner, start checking at 7 minutes after adding the salmon, because overcooked salmon is a dry, disappointing thing.
Serving Suggestions
I like this with microwaved brown rice or pouch grains because I am not trying to prove anything on a Tuesday. Tip the cooked rice into bowls, pile on the veg, then perch the salmon on top so the glaze melts into everything.
If you are avoiding grains, serve with extra greens and a quick cucumber salad. Thinly slice cucumber, add a pinch of salt, a squeeze of lemon and a splash of vinegar, then leave it while the tray is in the oven. Lazy and fresh, exactly the mood.
Wine and Beer Pairings
For wine, a chilled Sancerre or other Loire Sauvignon Blanc is lovely here, the citrus and briskness cut through the miso sweetness and match the lemon. If you prefer something softer, go for an unoaked Chardonnay, it has enough body for salmon without clashing with the salty glaze.
For beer, a crisp pilsner works brilliantly, clean bitterness and bubbles keep each bite feeling light. If you like something with a bit more character, a Belgian-style wheat beer suits the ginger and sesame notes, especially served cold with a wedge of lemon.
Frequently asked questions
Can I use frozen salmon for miso salmon traybake?
Yes, thaw it fully first and pat it dry. Wet fish makes the glaze slide off and you lose that sticky top.
What can I use instead of white miso?
Brown or red miso works, just use a little less and add a touch more sweetener. Taste the glaze, it should be savoury but not harsh.
How do I stop the salmon from drying out?
Cook it just until it flakes at the thickest point. Pull it early and let it sit for 2 minutes on the tray, the residual heat finishes it gently.
Can I add potatoes to this traybake?
You can, but they need a head start. Roast cubed potatoes for 20 minutes first, then add the veg and salmon as written.
Is this miso salmon traybake good cold?
Surprisingly yes. Flake the salmon into a salad with the roasted greens and an extra squeeze of lemon.
Tips for Success: miso salmon traybake
The main win is drying the salmon before glazing. A quick pat with kitchen paper helps the miso stick and stops the surface from turning watery. I also keep the glaze fairly thick so it stays put rather than pooling.
Give the veg space. If your tray is small, use two trays or roast the sugarsnaps separately on a second shelf for the last 6 minutes. Crowding turns roasting into steaming and you lose those caramelised edges that make the whole thing feel properly satisfying.
Variations
Swap the greens based on what you have. Asparagus, fine green beans or shredded spring greens all work, just keep pieces small and tender so they roast fast. If you use thicker veg like cauliflower, cut it into tiny florets and give it a head start.
You can change the flavour direction without changing the effort. Add a teaspoon of gochujang for gentle heat, or stir in a teaspoon of smooth peanut butter for a richer glaze. Both play nicely with the lemon and make leftovers taste exciting, not repetitive.
Storage and Reheating: miso salmon traybake
Cool leftovers, then store in an airtight container (I just got myself a couple of these containers, and I love them) in the fridge for up to 2 days. Keep the salmon and veg together, the flavours mingle in a nice way.
Reheat gently so the salmon stays moist. I use the microwave at medium power for 1 to 2 minutes, or warm it in a 160°C oven for about 8 minutes. Cold leftovers are also excellent in lunch bowls with extra lemon.
Nutrition Information
Salmon brings omega-3 fats and plenty of protein, which helps keep you full without feeling heavy. The greens add fibre and micronutrients, while the miso glaze gives satisfaction so you do not feel like you are eating “diet food”.
To reduce sodium, choose low-salt soy sauce and keep miso to 1½ tbsp, then brighten with extra lemon and ginger. For a gluten-free version, use tamari instead of soy sauce and check your miso is gluten-free. For a lower sugar option, swap honey for a small grated apple or a sugar-free sweetener you like, then balance with a touch more vinegar.
Healthy Traybake Miso Salmon, Lemon, Tender Greens
Ingredients
- 4 salmon fillets skin on or off (about 150 g each)
- 2 tbsp white miso paste about 40 g
- 1 tbsp soy sauce
- 1 tbsp honey or maple syrup
- 1 tbsp rice vinegar or cider vinegar
- 1 tbsp sesame oil
- 2 cloves garlic finely grated
- 2 tsp fresh ginger finely grated
- 2 lemons 1 zested and juiced, 1 sliced
- 600 g tenderstem broccoli
- 250 g sugarsnap peas
- 4 spring onions sliced
- 1 tbsp olive oil
- 1 tbsp sesame seeds optional
- Black pepper
Instructions
Heat the oven and prep the tray
- Heat the oven to 220°C (200°C fan). Line a large baking tray with baking paper or foil.
- Tip the tenderstem broccoli and sugarsnaps onto the tray. Drizzle with the olive oil, season with black pepper and toss to coat. Spread them out so they are in one layer.
Mix the miso lemon glaze
- In a small bowl, stir together the miso, soy sauce, honey, vinegar, sesame oil, garlic, ginger, lemon zest and 1 tbsp lemon juice. The glaze should be thick but spreadable. If it’s too stiff, loosen with 1 to 2 tsp water.
Roast the veg briefly first
- Roast the veg for 6 minutes. This gives them a head start so they finish crisp and bright, not sad and floppy.
Add salmon and finish roasting
- Take the tray out. Nestle the salmon fillets among the veg. Spoon the miso glaze over the top of each fillet, then tuck lemon slices around the tray.
- Return to the oven for 8 to 10 minutes, depending on thickness. The salmon should flake easily but still look juicy in the middle.
Finish and serve
- Scatter over spring onions and sesame seeds, if using. Squeeze over a little more lemon juice right before serving.