Name: Honey Miso Salmon
Prep time: 25 min
Cook time: 10 min
Ingredients: 6 medium salmon fillets, about 2 lbs; 4 tbsp white miso paste; 4 tbsp honey; 1 tbsp freshly grated ginger; 1 tbsp olive oil; 1/2 tsp black pepper; 1/2 tsp salt; 1 tbsp soy sauce; 1 tbsp rice vinegar; Zest of 1 orange; Chili crisp, optional; 2 cups rice; 3 cups chicken stock; Salt, as needed; 1 large cucumber, diced; 1 1/2 avocados, diced; 1 cup shelled edamame (boil for a few minutes in salted water, then shell); a splash of rice vinegar; a splash of soy sauce; Toasted sesame oil, small drizzle; Black pepper, to taste

This honey miso salmon is an easy, flavorful dinner with a sticky, savory-sweet glaze made from white miso, honey, fresh ginger, and soy sauce.

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Honey miso salmon fillet over rice with cucumber avocado and edamame salad

Table of Contents

This is the kind of dinner that feels special without requiring much effort. The honey miso glaze is sweet, savory, and full of flavor, and the salmon cooks in just a few minutes under the broiler.

I love serving it over rice cooked in my homemade chicken stock, with a fresh cucumber, avocado, and edamame salad on the side. The cool, crunchy vegetables balance the rich salmon perfectly, and a little chili crisp adds just the right amount of heat. It’s a simple, colorful meal that comes together quickly, even on busy days.

Cooked rice in a pot with bowls of cucumber avocado and edamame salad

Main Ingredients & Swaps

Salmon: Fresh or thawed salmon works best, but partially frozen fillets work too.
White Miso Paste: Adds a rich, savory flavor to the glaze.
Honey: Sweetens the glaze and helps it caramelize under the broiler.
Glaze Seasonings: Fresh ginger, soy sauce, orange zest, rice vinegar, olive oil, salt, and pepper.
Rice: Cooked in homemade chicken stock for extra flavor, water works just fine too 🙂
Cucumber Avocado Salad: Cucumber, avocado, and edamame tossed with rice vinegar, soy sauce, and toasted sesame oil.
Chili Crisp: An optional spicy topping that adds a little crunch.

Equipment I Use

Nordic Ware Sheet Pans: Perfect for broiling the salmon and catching any excess glaze.
Microplane Zester: Great for grating fresh ginger and orange zest for the glaze.

How I Make It

Whisk the white miso paste, honey, ginger, olive oil, black pepper, salt, soy sauce, and orange zest in a small bowl until smooth. Place the salmon fillets in a shallow dish, pour the glaze over to coat each piece, and marinate for 10 minutes (fresh) or 15 minutes (partially frozen).

Rinse the rice, add it to a pot with the chicken stock, and cook according to the package directions until tender and fluffy, seasoning with salt if needed.

Dice the cucumber (remove the seeds if needed) and avocado, add them to a bowl with the shelled edamame, drizzle with rice vinegar, soy sauce, and sesame oil, season with black pepper, and toss gently.

Preheat the oven to 500°F (260°C) on broil and line a sheet pan with foil. Arrange the salmon fillets skin side down, spoon the remaining glaze over the top, and broil until the salmon is cooked through and the glaze is caramelized, 5 to 7 minutes for fresh salmon or 10+ minutes for partially frozen salmon, depending on thickness.

Spoon the rice into bowls, top with a salmon fillet (remove the skin if desired), add the cucumber avocado salad, and finish with chili crisp if you like.

Honey miso salmon bowl with caramelized glaze, rice, and edamame salad

Tips

Don’t overcook the salmon. Cooking times will vary depending on the thickness of your fillets. Aim for 145°F in the thickest part, or slightly less if you prefer a more tender center.
Use white miso paste. White miso has a milder, slightly sweeter flavor that pairs beautifully with honey and ginger.
Make the rice extra flavorful. Cooking the rice in chicken stock instead of water adds a little extra richness without any additional effort.
Add the avocado last. If you’re making the cucumber salad ahead of time, wait to add the avocado until just before serving to keep it fresh.
Finish with chili crisp. A little chili crisp adds just the right amount of heat and crunch to balance the sweet and savory glaze.

Watch the Glaze

The honey in the glaze caramelizes fast under the broiler, so stay close for the last minute or two. Pull the salmon as soon as the glaze is glossy and browned in spots, since it can go from caramelized to burnt quickly at 500°F (260°C).

Sliced honey miso salmon over rice with edamame salad

Video

https://youtu.be/WK22NioaFFY

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