Spiced Miso Salmon Sheet-Pan with Roasted Sweet Potatoes and Daikon

Name: Spiced Miso Salmon Sheet-Pan with Roasted Sweet Potatoes and Daikon
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 salmon fillets (140g each), skin on, patted dry; 400g sweet potatoes, peeled and cut into 2cm cubes; 200g daikon radish, peeled and cut into 1cm thick half-moons; 2 tbsp white miso paste; 1 tbsp soy sauce; 1 tbsp mirin; 1 tsp honey; 1 tsp ground ginger; 1/2 tsp smoked paprika; 1/2 tsp chili flakes; 2 tbsp neutral oil (vegetable or canola), divided; 1 tsp toasted sesame seeds; 2 scallions, thinly sliced; Freshly ground black pepper

Roasted salmon glazed with a warm, spiced miso sauce alongside tender sweet potatoes and crisp daikon, all cooked on one sheet pan for a clean, savory balance.

Prep15 minCook25 minTotal40 minServes4Difficultyeasy

Method

How to make it

01
Preheat oven to 220°C (425°F) and line a large sheet pan with parchment paper.
02
In a small bowl, whisk together miso paste, soy sauce, mirin, honey, ground ginger, smoked paprika, chili flakes, and 1 tablespoon oil until smooth.
03
Toss the sweet potato cubes and daikon slices with the remaining 1 tablespoon oil and a pinch of black pepper. Spread evenly on the sheet pan and roast for 10 minutes.
04
Remove the sheet pan from the oven and push the vegetables toward the edges to make space for the salmon fillets in the center, skin-side down.
05
Brush the miso glaze evenly over the salmon fillets.
06
Return the sheet pan to the oven and roast everything together for another 12-15 minutes, until salmon flakes easily with a fork and vegetables are tender with slight caramelization.
07
Sprinkle toasted sesame seeds and sliced scallions over the salmon and vegetables before serving.

From the editor

Cooking tips

For even cooking, cut sweet potatoes into uniform cubes about 2cm across.
If you don’t have mirin, substitute with a mix of 1 tsp sugar dissolved in 1 tbsp dry white wine or rice vinegar for a similar sweet acidity.
Let the salmon rest for 2 minutes after roasting to redistribute juices and enhance tenderness.
Store any leftovers in an airtight container refrigerated for up to 2 days; reheat gently to avoid drying the salmon.

Published July 28, 2026