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If you’re looking for a quick, flavorful, and healthy meal, this Miso Honey Baked Salmon with Roasted Asparagus is perfect. It is easy to prepare, making it great for weeknight dinners and special occasions.
Why You’ll Love This Recipe
1. Bold, umami-packed flavor: The miso, honey, and soy sauce create a perfect balance of savory and sweet.
2. Easy yet elegant: Minimal prep work with maximum flavor impact.
3. Healthy and nutritious: Salmon is rich in omega-3s, and asparagus is packed with vitamins.
4. Quick cooking time: The salmon bakes in under 15 minutes, while the asparagus roasts alongside for a simple, streamlined meal.
Choose the right salmon
For the best results, opt for wild-caught salmon like sockeye or king salmon, which have a richer flavor and firmer texture. Farmed Atlantic salmon is also a good choice if you prefer a milder taste and a more buttery texture. If using frozen salmon, thaw it completely and pat it dry before marinating.
Miso Honey Glazed Salmon with Asparagus
Ingredients
For the Miso Honey Baked Salmon:
- 4 salmon fillets 168 – 196 g or 6-7 oz each
- 2 Tbsp red or white miso
- 2 Tbsp honey
- 1 Tbsp soy sauce
- 1 tsp finely grated fresh ginger
- Freshly ground black pepper to taste
For the Roasted Asparagus:
- 450 g asparagus woody ends trimmed
- 1 Tbsp oil avocado or olive oil
- Salt and freshly ground black pepper to taste
Instructions
Marinate the Salmon
- You can use skinless or skin-on salmon fillet
- In a small bowl, whisk together the miso, honey, soy sauce, grated ginger, black pepper until smooth. Miso can be a bit hard to mix so make sure you really mash it with a spoon so there won't be any chunk in the marinade
- Pat the salmon fillets dry with a paper towel. Coat each salmon fillet evenly with the marinade. Unless if you salmon has a skin, you don't have to coat the skin with the marinade. Mine are skinless. Let them sit at room temperature for at least 1 hour. If marinating longer, cover and refrigerate overnight.
- Take the salmon out of the fridge 20 minutes before baking to bring it to room temperature.
Prepare the Asparagus
- Preheat the oven to 425 F (220C) for conventional oven. For convection oven, lower the temperature by 20 F (15 C)
- Trim the woody ends of the asparagus at the bottom and place the asparagus stalks on a parchment-lined baking sheet
- Drizzle with oil and season with salt and pepper, tossing to coat evenly. Then rearrange the asparagus to make sure it's in one layer
Roast the asparagus
- Place the asparagus in the oven and roast for 15 minutes or until tender. Remove from the oven but don't turn off the oven yet
Bake the Salmon
- Line a separate baking sheet with parchment paper and place the marinated salmon fillets (skin side down if there is skin) on it.
- Bake the salmon for 8 minutes.
- After 8 minutes of baking, switch the oven to broil mode and broil the salmon for 2-3 minutes to glaze the surface. It should be slightly charred.
Check the doneness
- The internal temperature should reach 125 F on the thickest part or the meat should flake easily with a fork.
Serve & Enjoy
- Remove the salmon and asparagus from the oven.
- Plate the salmon fillets alongside the roasted asparagus.
- Serve immediately while warm, optionally garnishing with sesame seeds or sliced green onions for extra flavor. Serve with rice, noodles, salad, or other sides, or whatever your heart desires
- You can read more details on ingredients, substitutions, variations, and other tips in my post that may answer your questions not covered in the recipe card
*Nutrition facts are just estimates and calculated using online tools*
Tips for the Best Miso Honey Salmon
1. Don’t skip marinating! This helps the flavors penetrate the salmon for a more flavorful dish.
2. Broiling at the end gives the salmon a beautiful caramelized glaze.
3. Use fresh ginger for the best flavor—powdered ginger won’t have the same depth.
4. Avoid overcooking by checking the salmon’s internal temperature early.
Vegetable Alternatives
If you want to switch up the side dish, here are some other great roasted vegetable options that pair well with miso honey salmon:
1. Broccoli: Roast at 425°F for 15-20 minutes until crisp-tender with slightly charred edges.
2. Brussels Sprouts: Halve and roast at 425°F for 20-25 minutes for a caramelized, nutty flavor.
3. Green Beans: Toss with oil and roast at 425°F for 12-15 minutes until tender.
4. Bok Choy: Cut in half, brush with oil, and roast at 400°F for 10-12 minutes, or stir-fry for a few minutes until wilted.
5. Carrots: Slice into sticks and roast at 400°F for 20-25 minutes for a naturally sweet contrast.
6. Zucchini: Cut into spears and roast at 425°F for 15 minutes, or grill for a lightly smoky flavor.
Serving Suggestions
1. Serve over steamed rice or quinoa for a heartier meal.
2. Pair with a light cucumber salad or miso soup for a full Japanese-inspired dinner.
This Miso Honey Glazed Salmon with Roasted Asparagus is an easy yet sophisticated dish that brings restaurant-quality flavors to your home kitchen. With its perfect balance of sweet, savory, and umami, it’s sure to be a crowd-pleaser. Try it out for your next meal and enjoy a delicious healthy dinner!
