Sheet Pan Miso-Ginger Salmon and Butternut Squash is a nutrient-rich, restaurant-worthy dinner that is sure to satisfy. Easy to make and filled with enticing flavors.

This recipe post is in proud partnership with Seafood from Norway. All opinions are my own.

Read more: Sheet Pan Miso-Ginger Salmon

Why You’ll Love this Miso-Ginger Salmon

For a weeknight salmon that’s impressive enough for entertaining, look no further.

Much like my Miso-Maple Salmon, this recipe makes delicious use of that lingering tub of miso in your refrigerator. (Try my Spicy Miso Ramen next!)

Beyond its weeknight-appeal, this recipe is beloved for its:

• Flavor-packed Marinade: Salty miso paste, honey, tamari, and ginger are the backbone of this magical marinade. It boasts the perfect balance of savory and sweet, with a little zip from the ginger.
• Simple Preparation: The squash and salmon roast on the same sheet pan, making cleanup a breeze. Plus, the marinade doubles as a dressing once the bowls are assembled.
• Versatility: If you’re not a fan of butternut squash, swap it for sweet potato. No quinoa on hand? Use rice instead!

I’m using salmon from Norway in this recipe, which is beloved for its pure, fresh taste, beautiful color, and rich, flaky texture. Read on for more benefits of seafood from Norway.

For more umami-rich salmon recipes, check out Salmon Sushi Bowls, Salmon Rice Bowl, and Sesame Crusted Salmon.

The Ingredients:

• Salmon from Norway: Salmon from Norway is farm raised in open water using innovative and progressive aquaculture techniques. The fish only make up 2% of the total volume in the pens – the rest is open sea water. Plus, they’re raised antibiotic free with non-GMO feed.
• Miso Paste: While miso’s intense flavor could overwhelm more delicate white fish, hearty fish like salmon shine with a miso glaze.
• Honey: A touch of sweetness complements the umami flavors in this dish. The honey also caramelizes during baking, giving the marinade a glaze-like finish.
• Rice vinegar: For sweet acidity.
• Tamari: Tamari (or soy sauce) and miso are a perfect match. I prefer a low-sodium option for less salt.
• Ginger: Fresh ginger gives the dish warmth and adds mild zip.
• Butternut Squash: The sweetness complements the deeply savory marinade beautifully.
• Cabbage: For freshness and crunch, I love adding shredded Napa or savoy cabbage.
• Quinoa: For serving. Alternatively, you can use white or brown rice, or rice noodles.

For a complete list of recipe ingredients and quantities, see the recipe card below.

How to Shop for Farmed Salmon:

I am often asked about wild vs. farmed salmon, and the truth is there are great benefits to both.

When it comes to farmed salmon, I always seek out salmon from Norway, who are leading the charge in responsible farming practices.

Salmon from Norway thrive in the harsh but ideal natural environment of Norway’s ice-cold, clean waters. These conditions allow fish to grow slowly, gaining a pure and fresh taste that is truly unmatched. (Hence why chefs around the world specifically ask for seafood from Norway!)

Look for salmon from Norway in the seafood case at your local grocery store, or ask your local fish monger if they carry it.

Step-by-Step Instructions

Step 1: Prepare Miso-Ginger Glaze by combining miso paste, vinegar, sesame oil, tamari, honey, and ginger in a bowl; whisk to combine. Set aside 2 Tablespoons of the marinade.

Step 2: Roast Squash at 450ºF for 15 minutes, until soft.

Step 3: Marinate Salmon by brushing half of the miso mixture over the fillets. Pour remaining over the butternut squash once it comes out of the oven.

Step 4: Add Salmon to Baking Sheet and roast fish and squash for 8 to 10 more minutes, until the salmon is flaky.

Step 5: Assemble Bowls by dividing salmon and squash evenly over quinoa. Add shredded Napa cabbage, and drizzle reserved marinade overtop. Garnish with green onion, and enjoy!

Recipe FAQs

Make-Ahead and Storage Tips:

• To Store. Refrigerate miso-ginger salmon and squash in an airtight storage container for up to 2 days.
• To Reheat. Gently rewarm leftovers in a baking dish (or baking sheet) in the oven at 350ºF or in the microwave. 
• To Freeze. Freeze salmon and squash in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

More Salmon Dinner Recipes to Try:

If you give this recipe a try, snap a pic and tag #dishingouthealth so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Lastly, follow along on Facebook and Pinterest for the latest recipe updates.