Miso Honey Glazed Salmon with Ginger Mango Salad

Big Asia Marketing

Servings

3-4 serving

Cuisine

Fusion

A glossy miso honey glazed salmon makes a bright Easter centrepiece, blending Japanese pantry flavours with tropical Far North produce. Inspired by classic Japanese miso marinades, the salmon is brushed with a savoury glaze of white miso, soy, honey and ginger, then roasted until lightly caramelised. A fresh mango, cucumber and herb salad adds crunch and sweetness, keeping the dish light and refreshing. The result is a modern Asian seafood dish that feels celebratory without being heavy, perfect for Easter gatherings and warm tropical evenings.

Miso Honey Glazed Salmon with Ginger Mango Salad

Ingredients

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    • 4 salmon fillets (skin on)

    • 2 tbsp white miso paste

    • 1 tbsp soy sauce

    • 1 tbsp honey

    • 1 tsp sesame oil

    • 1 tsp grated ginger

    • 1 clove garlic, minced

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    • 1 ripe mango, sliced

    • ½ cucumber, thinly sliced

    • 1 small carrot, julienned

    • 1 handful coriander

    • 1 handful mint

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    • 1 tbsp lime juice

    • 1 tbsp fish sauce

    • 1 tsp palm sugar

    • ½ tsp grated ginger

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    • toasted sesame

    • crispy fried shallots

    • sliced red chilli

    Directions

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      1. Mix miso paste, soy sauce, honey, sesame oil, ginger and garlic in a small bowl.

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      1. Brush glaze over salmon fillets and let sit for 10–15 minutes.

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      1. Bake at 200°C for 10–12 minutes until the salmon flakes easily and the glaze becomes glossy and caramelised.

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      1. In a bowl combine mango, cucumber, carrot, coriander and mint.

      2. Whisk lime juice, fish sauce, palm sugar and ginger together and toss through the salad.

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      1. Place salmon on top of the mango salad or alongside it. Sprinkle with sesame seeds, chilli and fried shallots.