Looking for an easy and healthy dinner idea that's both delicious and satisfying? Look no further than this recipe for Miso Honey Salmon with Roasted Vegetables!

Not only is this dish loaded with flavor and nutrients, but it's also incredibly easy to prepare thanks to its one-pan cooking method. With succulent salmon fillets marinated in a sweet and savory miso-honey sauce and roasted alongside a colorful mix of veggies, this dish is sure to become a new family favorite. So why wait? Grab your ingredients and let's get cooking!

Looking for more Salmon recipes? Try my Salmon Piccata, Broiled Mustard Salmon, and Roasted Red Pepper Salmon Pasta.

Table of Contents

Why You'll Love This Recipe
Ingredients & Substitutions
Equipment Needed
How to Make this Miso Honey Salmon
Variations
Wine Pairing
FAQ's
Tips
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Recipe Card
Miso Honey Salmon

Why You'll Love This Recipe

Delicious and Flavorful: The combination of sweet honey, savory miso paste, tangy rice vinegar, and spicy sriracha creates a complex and irresistible flavor profile that perfectly complements the rich, buttery salmon.
Easy and Convenient: With just one pan, this recipe is incredibly easy and convenient to prepare, making it perfect for busy weeknights when you don't have a lot of time to spend in the kitchen.
Healthy and Nutritious: Loaded with protein, healthy fats, and fiber-rich vegetables like broccoli and sweet potatoes, this dish is not only delicious but also incredibly nutritious, making it a great option for those looking to eat healthier without sacrificing flavor.

Ingredients & Substitutions

Full list of ingredients with measurements listed below in recipe card.

Salmon: The star of the show, salmon provides a rich and buttery flavor and a healthy dose of omega-3 fatty acids. Possible substitutions include other fatty fish such as trout or mackerel.
White Miso: A fermented soybean paste that provides a savory, umami flavor. Possible substitutions include other miso varieties such as red or yellow miso, or soy sauce.
Rice Wine Vinegar: Provides a tangy and slightly sweet flavor that helps balance out the richness of the salmon. Possible substitutions include other vinegars such as apple cider or white wine vinegar.
Low Sodium Soy Sauce: Provides a salty, savory flavor and helps enhance the umami taste of the miso. Possible substitutions include tamari or coconut aminos for a gluten-free option.
Honey: Provides a sweet flavor that pairs well with the savory miso and tangy vinegar. Possible substitutions include maple syrup or agave nectar.
Sriracha: Provides a spicy kick to the dish. Optional, but can be substituted with other hot sauces or chili flakes.
Sesame Seeds: Provides a nutty flavor and adds a nice crunch to the dish. Optional, but can be substituted with other seeds such as pumpkin or sunflower seeds.
Scallions: Provides a fresh, onion-like flavor and adds color to the dish. Possible substitutions include chives or green onions.
Lime: Provides a bright and citrusy flavor that helps cut through the richness of the salmon. Possible substitutions include lemon or orange.
Olive Oil: Used for cooking the salmon and vegetables. Possible substitutions include other cooking oils such as vegetable or avocado oil.
Salt: Enhances the flavors of the dish and helps the salmon and vegetables cook evenly. Possible substitutions include other types of salt such as sea salt or kosher salt.

Equipment Needed

Large sheet pan
Foil or parchment paper
Baking dish
Whisk
Cutting board
Chef's knife
Mixing bowl
Spatula or spoon for mixing
Measuring spoons
Small bowl for yogurt sauce
Zester or grater for lime zest
Oven

How to Make this Miso Honey Salmon

Full step-by-step instructions listed below in recipe card.

To make miso honey salmon with roasted vegetables, preheat your oven to 400°F and line a large sheet pan with foil or parchment paper. Season 1lb salmon steak or fillets with salt and olive oil. In a baking dish, whisk together 2 tablespoons of white miso, 2 tablespoons of rice wine vinegar, 1 tablespoon of low-sodium soy sauce, 1 tablespoon of honey, and 1 tablespoon of sriracha (optional). Place the salmon, flesh side down, in the marinade and chill in the refrigerator for 30 minutes.

Remove the salmon from the marinade and place it skin-side down on the prepared baking sheet. In a large bowl, toss 2 heads of broccoli, cut into florets, 2 large sweet potatoes, cut into 1-inch pieces, and 15oz of drained and rinsed chickpeas with 2 teaspoons of olive oil, 1 teaspoon of chili powder, 1 teaspoon of garlic powder, ½ teaspoon of onion powder, and ½ teaspoon of salt until well combined. Spread the vegetables into a single layer on the prepared pan around the salmon.

Bake for 30 minutes or until the salmon is opaque and cooked through, and the sweet potatoes are tender and the broccoli is crispy and browned. In a small bowl, stir together ¼ cup of plain Greek yogurt, ½ teaspoon of lime zest, a pinch of salt, and 1 chopped medium scallion. Serve the roasted vegetables with the yogurt sauce. Garnish the salmon with 1 tablespoon of sesame seeds and 3 thinly sliced medium scallions, and serve with lime wedges.

This recipe is perfect for a weeknight dinner or for meal prep. The miso, honey, and vinegar marinade adds a savory and slightly sweet flavor to the salmon, while the yogurt sauce provides a tangy and creamy contrast to the roasted vegetables. The roasted sweet potatoes and chickpeas provide a hearty and satisfying base, while the crispy broccoli adds a nice textural element. Plus, this recipe is easy to customize by swapping out the vegetables for your favorites or using different types of fish.

Variations

Swap out the vegetables: Instead of broccoli and sweet potatoes, try using other vegetables such as cauliflower, Brussels sprouts, carrots, or butternut squash.
Use a different type of fish: While salmon works well in this recipe, you can also use other types of fish such as cod, halibut, or sea bass.
Adjust the marinade: If you prefer a less sweet or less spicy marinade, adjust the amount of honey or sriracha accordingly. You can also add other ingredients to the marinade such as ginger, garlic, or orange juice.
Change the seasoning: If you're not a fan of chili powder or onion powder, you can substitute them with other seasonings such as cumin, paprika, or thyme.
Add more toppings: In addition to sesame seeds and scallions, you can add other toppings such as chopped cilantro, crushed peanuts, or sliced avocado.
Make it vegan: To make this recipe vegan, substitute the salmon with tofu or tempeh, and use maple syrup instead of honey in the marinade. You can also use a vegan yogurt or omit the yogurt sauce altogether.

Wine Pairing

For this miso honey salmon with roasted vegetables recipe, a white wine such as a dry Riesling or Sauvignon Blanc would pair well. These wines have a crisp acidity and fruity flavors that complement the richness of the salmon and the sweetness of the honey. If you prefer red wine, a light-bodied Pinot Noir or a Gamay would work well, as they have a low tannin content and a fruitiness that won't overpower the dish. Ultimately, it comes down to personal preference, but these wine options should enhance the flavors of the dish and make for a great pairing.

FAQ's

Can I use skinless salmon fillets instead of salmon steaks?

Yes, you can use skinless salmon fillets instead of salmon steaks for this recipe.

Is it necessary to chill the salmon in the marinade for 30 minutes?

While it's not absolutely necessary, marinating the salmon for at least 30 minutes will help infuse it with the flavors of the miso, rice wine vinegar, soy sauce, honey, and sriracha.

Can I make the yogurt sauce ahead of time?

Yes, you can make the yogurt sauce ahead of time and store it in the refrigerator until ready to serve.

Can I substitute the white miso with red miso?

Yes, you can substitute white miso with red miso. However, keep in mind that red miso has a stronger flavor than white miso, so you may need to adjust the amount of miso used.

Can I use frozen vegetables instead of fresh?

While fresh vegetables are recommended for this recipe, you can use frozen vegetables as a substitute. Just make sure to thaw and drain them before roasting to prevent excess moisture.

How can I tell if the salmon is cooked through?

The salmon is cooked through when it flakes easily with a fork and is no longer translucent in the middle. The internal temperature should reach 145°F (63°C).

Can I omit the Sriracha if I don't like spicy food?

Yes, you can omit the Sriracha if you don't like spicy food. The recipe will still taste great without it.

Tips

Make sure to preheat your oven to 400°F (200°C) and line your baking sheet with foil or parchment paper before you start cooking.
When marinating the salmon, be sure to place it flesh side down in the marinade to ensure that it absorbs the flavors.
Don't skip the step of slicing the scallions thinly. This will ensure that they cook evenly and add a nice flavor to the dish.
When roasting the vegetables, make sure to spread them into a single layer on the prepared pan so that they cook evenly and become crispy.
Keep an eye on the salmon while it's cooking to prevent overcooking. You can check the internal temperature with a meat thermometer to make sure it reaches 145°F (63°C).
If you don't have white miso on hand, you can substitute it with red miso or another type of miso.
If you don't like spicy food, you can omit the Sriracha or use less of it.
If you want to make the recipe even healthier, you can use less honey or substitute it with a natural sweetener like maple syrup.
To save time, you can chop the vegetables and prepare the marinade ahead of time, then store them in the refrigerator until you're ready to cook.
Serve the miso honey salmon with the roasted vegetables and yogurt sauce immediately for best results.

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