This honey miso ginger salmon recipe is so damn delicious and so easy to make. Simply whip up a marinade and bake it in the oven while you char the peppers on the stove. It’s a perfect weeknight meal thats sure to impress.

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Article Overview: Recipe for Honey Miso Ginger Glazed Salmon

WTF is Miso?

Miso is a traditional Japanese seasoning and condiment that has been used in Japanese cuisine for centuries. Its a fermented paste made primarily from soybeans, and its the base of our marinade and glaze for this honey miso ginger salmon recipe.

Miso imparts a rich, savory, and umami flavor that pairs wonderfully with salmon. There are a few types of miso; the lighter white miso is milder and sweeter, while the darker red miso is saltier has a more intense flavor. For this honey miso ginger salmon recipe, we use white miso.

If you want to learn more about this tasty and versatile ingredient, check out this BBCgoodfood.com article.

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Honey Miso Ginger Salmon Recipe

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Equipment You Need to Make Honey Miso Ginger Salmon

You won’t need anything too crazy, you probably already have everything you need to make this Honey Miso Ginger Salmon recipe. But just to review here’s a list of the equipment you’ll need:

• Bowls & Whisk: We’re gonna make the marinade and a yogurt sauce for the peppers, so you’ll need some mixing bowls and a whisk.

• Sheet Pan: For baking the salmon in the oven.

• Cast Iron Skillet: For charring the shishito peppers in, although any skillet will work if you don’t have a cast iron.

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Honey Miso Ginger Salmon Ingredients

Here’s a list of all the ingredients you’ll need to make this Honey Miso Ginger Salmon recipe. You shouldn’t have any trouble finding everything at your local supermarket.

• Salmon: I love King Salmon, it’s a fattier tastier fish and it takes the honey miso ginger glaze perfectly. It is a bit more expensive than other salmon options, so don’t break the bank if you don’t have to, any salmon will work here.

• Honey: Any honey will do, we use a fireweed honey from Washington state, its not overly sweet and adds some subtle herbal notes.

• White Miso: You could use red, but white is more mellow and melds better with the other flavors.

• Ginger Juice: You can buy pre squeezed ginger juice, or if you have a juicer you can juice some fresh ginger root yourself.

• Garlic: Ground garlic will do in a pinch, but its best to mince ro grate some fresh garlic.

• Spices: White pepper and sea salt.

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Charred Shishito Peppers, Pearl Onions, & Yogurt Sauce Ingredients

Feel free to serve your honey miso ginger salmon with whatever side you prefer, but I love serving this dish on a bed of charred shishito peppers and Peral onions drizzled with a honey miso ginger yogurt sauce.

Here’s what you’ll need:

• Shishito Peppers: These Japanese peppers are known for their mild, sweet, and slightly smoky flavor. Every now and then you’ll get a slightly spicy one, but even those are pretty mild.

• Pearl Onions: Little flavor balls.

• Habanero: Don’t worry, we toss them after they’ve been charred alongside the shishito peppers and onions. This gives everything a nice kick without totally blowing your taste buds out.

• Ginger: You’ll need some ginger juice for the yogurt sauce and some grated ginger for the peppers.

• Sesame Oil: Drizzle over the peppers before charring them.

• Lime Juice: Fresh squeeze is always best.

• Greek yogurt: Plain greek yogurt or sour cream for the sauce.

• Spices: Sea Salt, Red Pepper Flakes, and Black Pepper.

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How to Make Honey Miso Ginger Salmon

Here are step by step instructions for how to make this Honey Miso Ginger Salmon recipe. Besides marinating time, it should only take around half an hour to make.

Step 1: Marinate Salmon in Miso Ginger

Check your salmon fillet for bones, leave the skin on, and rub the fillet with sea salt and ground white pepper. Leave out while you make the marinade.

In a mixing bowl, whisk together the honey, ginger juice, miso, rice vinegar, soy sauce and grated garlic. Drop your salmon fillets into the mixing bowl skin up and marinate in the fridge for at least 30 mins and up to overnight.

Step 2: Marinate Shishito Peppers and Onions (optional)

In a separate mixing bowl, toss the pearl onions, habaneros, and shishito peppers with sesame oil, lime juice, grated ginger, sea salt, and red pepper flakes. Set aside.

Step 3: Bake the Salmon

Heat your oven to 400F degrees.

Place your marinated salmon fillet skin down on a baking sheet and pour over the honey ginger miso glaze. Bake until the salmon is opaque and flakey, 12-14 mins. During the final few minutes of baking, move the sheet to the top rack of the oven.

Step 4: Make the Yogurt Sauce (optional)

In a small mixing bowl, whisk together the greek yogurt, honey, miso, and ginger juice. Set aside.

Step 5: Char the Peppers & Onions (optional)

Heat a cast iron skillet over high heat. Once hot toss in the seasoned onions and peppers and cook until all sides are blistered and charred, 4-5 mins.

Discard the habanero’s. Sprinkle flakey sea salt and lime juice over top.

Step 6: Garnish & Serve

Make a bed out of the charred shishito peppers on a serving plate and scatter some of the onions around, then drizzle them with the yogurt sauce. Lay the baked honey miso ginger glazed salmon ontop and garnish with flakey sea salt, cilantro, and fresh lime juice.

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Honey Miso Ginger Salmon Variations

This recipe is can be customized in few different ways. For example, simply swapping the white miso for the red miso will create a bolder, saltier, more pungent flavor. Here are some other ways you could vary this honey miso ginger salmon recipe.

• Fish: Try making this recipe with another type of fish. Trout for example, would be an excellent salmon substitute. Its generally cheaper too.

• Peppers: Swap out the shishitos for bell peppers or Anaheim peppers. Just play around with your favorite peppers.

• Miso: There are more Miso’s out there besides Red and White, explore the miso world and find the one you like most!

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Honey Miso Ginger Salmon Leftovers

The blistered shishito peppers are going to be best right after they come off the skillet. I don’t recommend keeping leftovers, as they will just be a soggy mushy mess. The honey miso ginger salmon however, is fine to eat over the next day or two. Simply store it in an airtight container in the fridge.

The salmon is just tasty chilled, but if you prefer it warm, reheat it in the microwave, or for best results bake it in the oven again for 4-5 minutes, or until warm.

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More Salmon Recipes

We hope you enjoyed this Honey Miso Ginger Salmon recipe, if you did check out some more of our recipes and let us know what you think in the comment section! Cheers and happy eating.

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