Sweet and savory miso-honey marinated salmon roasted on a sheet pan for the quickest, easiest, fanciest looking dinner ever! Serve with steamed rice, soba noodles, bok choy, or broccolini.
This is one of those recipes that looks really upscale when you serve it but in reality, it’s so easy to make. Fool-proof really! The miso-honey marinade is sweet, savory, and packed with umami flavor. Serve it with steamed rice, broccolini, or my favorite edamame salad!
Ingredients You’ll Need
Here’s what you’ll need to make Sheet Pan Miso-Honey Salmon: soy sauce, miso, salmon, honey, sesame seeds, and scallions.
Recipe Step by Step:
Step 1. Marinate the Salmon
Whisk together the marinade and pour over the salmon. Marinate for at least one hour or up to 24 hours.
Step 2. Bake
Bake the salmon on a parchment lined sheet pan until golden brown and blistered. Optional: broil the salmon for 1-2 minutes for extra color.
FAQs and Expert Tips
Yes, any firm white fish will work, cod, halibut, or hake.
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.
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Miso-Honey Sheet Pan Salmon
- 4 filets salmon about 6oz each, skin removed
- 3 scallions thinly sliced
- 2 tbsp toasted sesame seeds
- ⅓ c white or yellow miso
- ¼ c honey
- 3 tbsp soy sauce
- water as needed
- steamed rice
- sushi ginger
- 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 to overnight.
- Preheat the oven to 425 F. Line a sheet pan with parchment paper.
- Take the salmon out of the marinade and gently remove the excess. Place the salmon on the parchment-lined baking tray. Bake for 10-12 minutes or until the surface is blistered and browned. Take the salmon out of the oven and turn on the oven's broiler. Broil for 1-2 minutes, watch very closely so that it does not burn!
- Garnish the salmon with chopped scallions and sesame seeds. Serve immediately with steamed rice and veggies and sushi ginger.
- 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.
- 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.
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