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Easy Miso Chili Salmon Recipe with Roasted Squash Tray for Perfect Dinner

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A quick and easy one-tray dinner featuring caramelized salmon fillets glazed with a savory miso chili sauce alongside roasted butternut or kabocha squash. Perfect for busy weeknights, this dish balances umami, heat, and natural sweetness with minimal cleanup.

Ingredients

Scale
  • 4 salmon fillets (6 oz / 170 g each), skin on recommended
  • 2 tablespoons white miso paste (smooth, mild variety like Hikari brand)
  • 1 tablespoon chili paste (e.g., sambal oelek, adjust heat to preference)
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 clove garlic, minced
  • 3 cups butternut squash or kabocha squash, peeled and cubed (about 400 g)
  • 2 tablespoons olive oil
  • Salt to taste
  • Freshly ground black pepper to taste
  • Optional: 1/2 teaspoon smoked paprika

Instructions

  1. Preheat your oven to 450°F (230°C). Line a large baking sheet with parchment paper or a silicone mat for easy cleanup.
  2. Peel and cube about 3 cups (400 g) of butternut or kabocha squash into roughly 1-inch (2.5 cm) pieces. Toss the cubes in 2 tablespoons of olive oil, salt to taste, freshly ground black pepper, and, if using, 1/2 teaspoon smoked paprika. Spread the squash evenly on one side of the baking sheet.
  3. Roast the squash in the preheated oven for about 10 minutes to start softening and caramelizing.
  4. Meanwhile, make the miso chili glaze: In a bowl, whisk together 2 tablespoons white miso paste, 1 tablespoon chili paste (adjust heat to preference), 1 tablespoon honey or maple syrup, 1 teaspoon rice vinegar, 1 teaspoon toasted sesame oil, and 1 minced garlic clove until smooth.
  5. Pat dry 4 salmon fillets (6 oz / 170 g each) with paper towels to help the glaze stick and promote browning.
  6. Remove the baking sheet from the oven (careful, it’s hot!). Push the squash to one side if needed, then place the salmon fillets skin-side down on the other half of the tray.
  7. Brush the miso chili glaze generously over each salmon fillet.
  8. Return the tray to the oven and roast everything together for another 12-15 minutes, or until the salmon flakes easily with a fork and the edges start to caramelize. The squash should be tender and golden.
  9. Check for doneness: Salmon should reach an internal temperature of 125°F (52°C) for a tender, moist result. If you prefer it more cooked, leave it in a few minutes longer but watch closely to avoid drying out.
  10. Remove from oven and let sit for 2 minutes before serving to allow flavors to settle and salmon to finish cooking gently.

Notes

Pat salmon dry before glazing to ensure crisp skin and caramelized edges. Do not overcrowd the tray to allow proper roasting instead of steaming. Use a rimmed tray to contain juices and glaze drippings. For crispier skin, broil for the last 1-2 minutes but watch carefully to avoid burning. Leftovers keep well refrigerated for up to 3 days; reheat salmon gently in a skillet and squash in oven or toaster oven to regain crispness.

Nutrition

Keywords: miso salmon, chili salmon, roasted squash, easy dinner, one tray meal, healthy salmon recipe, quick salmon recipe, weeknight dinner, miso glaze, roasted vegetables

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