Miso-Honey Sheet Pan Salmon

A white ceramic bowl filled with sushi rice, a filet of salmon and pickled ginger.

5 from 1 vote

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.

Prep Time10

Cook Time15

Marinating Time1

Course: dinner

Cuisine: Asian

Servings:

Calories: 443kcal

Author: Leigh Anderson

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

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.

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.

Nutrition