Sheet Pan Miso-Honey Salmon
A flavorful marinade of miso, honey and soy sauce gives this salmon such a lovely umami richness. Baked, then finished under the broiler to encourage a bit of char around the edges, while the salmon itself stays meltingly tender. So simple, but the flavors are spectacular. Serve with steamed rice and pickled ginger, and you have yourself a perfect meal.
This is one of my favorite ways to prepare salmon. The marinade is a simple blend of miso paste – I prefer a lighter, sweeter variety – soy sauce and a touch of honey. It adds so much depth of flavor and creates the most wonderful glaze as the salmon cooks.
It’s a dish that’s both elegant and nourishing, perfect for a casual weeknight supper or a special occasion. The recipe, as written, is baked then broiled but you can also pan-fry it or even throw it on the grill – whichever method you choose, be careful not to overcook it. A little bit of pink in the center what you want.
Serve over freshly steamed sushi rice (Koda Farms is my favorite) with pickled ginger and a side of your favorite seasonal greens, lightly sautéed with garlic and sesame oil. It’s a dish that’s both elegant and nourishing, perfect for a casual weeknight supper or a special occasion.
Ingredients You’ll Need:
Here’s what you’ll need to make Sheet Pan Miso-Honey Salmon: soy sauce, miso, salmon filets, honey, sesame seeds, and scallions.
*See recipe card for additional notes and ingredient substitutions.*
What is Miso? Miso is a fermented soybean paste used in many types of Asian cooking. It’s rich, salty, umami flavor makes it a great addition to sauces, soups, marinades, and dressings. There are a few different types of Miso and if you’re lucky enough to have an Asian market by you I suggest heading there to check out their selection. This recipe uses “white” or “sweet” miso which can be found at most grocery stores.
Recipe Step by Step:
Step 1. Marinate the Salmon
Whisk together the marinade and pour over the salmon. Marinate for at least 1-hour or up to 24.
Step 2. Bake
Bake the salmon on a parchment lined sheet pan until golden brown and blistered then finish under the broiler for a few minutes to give it a slight char.
Check Out More Delicious Salmon Recipes:
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Miso-Honey Sheet Pan Salmon
Ingredients
- 1/3 cup white or yellow miso
- 2 tablespoons honey
- 3 tablespoons soy sauce
- water - as needed
- 4 filets salmon - about 6oz each, skin removed
- 3 green onions - trimmed and thinly sliced
- 2 tablespoons toasted sesame seeds
- (optional) steamed rice, pickled ginger, sautéed greens - for serving
Instructions
- In a small bowl whisk together the miso, honey and soy sauce. The mixture will be quite thick, add water, a tablespoon at a time until the marinade is smooth and pourable. Place the salmon fillets in the marinade and turn to coat. Cover and refrigerate for at least 1-hour or up 24-hours. The longer you marinate the salmon the better.
- Preheat the oven to 425 F. Line a baking tray with parchment paper, brush lightly with a neutral oil.
- Gently remove the salmon from the marinade and drain off the excess. Place the filets on the prepared baking tray and blot dry with a clean kitchen towel. Bake for 8-10 minutes until firm and mostly cooked through then switch on the broiler and cook for 2-3 more minutes to give the fish a slight char- watch very closely as it's easy to burn. Garnish the salmon with chopped scallions and sesame seeds. Serve with steamed rice and pickled ginger.
Notes
Storing Leftovers:
- Leftover miso-honey salmon can be stored in the refrigerator for up to three days. Reheat in a preheated 350 F oven for 5 minutes.
