Honey and Miso Roasted Salmon

Two plates of roasted salmon with broccolini, topped with chili oil.

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Honey and Miso Roasted Salmon

A very speedy dinner of perfectly cooked salmon in a miso marinade, with ginger and lime for zing and honey for sweetness. This is an excellent midweek meal.

Prep Time5

Cook Time7

Total Time12

Course: Main Course

Cuisine: Japanese, Western

Keyword: roasted salmon, salmon recipe, steam oven salmon

Servings:

Calories: 339kcal

Ingredients

3 Tbsp miso paste white or red miso, see notes
2 Tbsp honey
2 Tbsp vegetable oil divided
2 tsp grated ginger
1 lime small, zested and juiced
4 salmon fillets skinless, about 6oz/170g each
2 bunches baby broccoli broccolini, trimmed
Chilli oil or chilli crisp for serving, optional
Rice or noodles for serving, optional

US Customary - Metric

Instructions

Preheat your oven to Combi Steam, 450°F/230°C, 80% (high) humidity. Lightly grease a large, rimmed baking dish that will comfortably hold the salmon and broccoli in a single layer, and set aside.
Whisk the miso, honey, half of the oil, ginger and lime zest and juice in a large bowl. Add the salmon to the bowl and gently toss to coat in the marinade. Set aside until the oven is fully preheated.
3 Tbsp miso paste, 2 Tbsp honey, 2 Tbsp vegetable oil, 2 tsp grated ginger, 1 lime, 4 salmon fillets
When the oven is hot, put the broccoli into the baking dish and toss with the remaining oil. Arrange the salmon in between the broccoli, so everything sits in a single layer in the dish. Spoon any remaining marinade over the top of the salmon fillets.
2 bunches baby broccoli, 2 Tbsp vegetable oil
Cook the salmon and broccoli until the fish is cooked to your liking; about 6 minutes for medium-rare or 7-8 minutes for medium.
Serve immediately, with chilli oil drizzled over the top, and rice or noodles on the side if you'd like to bulk things out.
Chilli oil or chilli crisp, Rice or noodles

Notes

Miso paste: I usually keep white miso on hand because its milder, sweeter flavor goes well in so many dishes. You could also use red miso in this dish if you like things a bit stronger and funkier.
Salmon. If you can only get skin-on salmon, that's fine to use. Cook it skin side down, and you can either remove the skin just before serving or serve with the skin intact if you don't mind eating it.
Accompaniments. I almost always cook this dish with baby broccoli stems, as written in the recipe. They're readily available and cook in roughly the same time as the fish. You can use just about any other green vegetable, tossing it into the baking dish as per the broccolini at the start of cooking (broccoli, runner beans, kale, Swiss chard), or just for the last minute or two of cooking (snow peas, sugar snap peas, spinach, edamame/soy beans). Or, just serve the salmon with a big salad instead.
I'm satisfied with the fish and vegetables for dinner, but my kids usually need some kind of carb component, so we often have noodles alongside the salmon.

Nutrition