Miso Honey Glazed Salmon with Ginger Mango Salad
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Cuisine
Fusion
Author:
Big Asia Marketing
Servings
3-4 serving
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.
Ingredients
Salmon
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4 salmon fillets (skin on)
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2 tbsp white miso paste
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1 tbsp soy sauce
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1 tbsp honey
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1 tsp sesame oil
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1 tsp grated ginger
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1 clove garlic, minced
Mango Ginger Salad
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1 ripe mango, sliced
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½ cucumber, thinly sliced
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1 small carrot, julienned
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1 handful coriander
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1 handful mint
Dressing
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1 tbsp lime juice
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1 tbsp fish sauce
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1 tsp palm sugar
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½ tsp grated ginger
Optional toppings
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toasted sesame
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crispy fried shallots
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sliced red chilli
Directions
1. Make the glaze
Mix miso paste, soy sauce, honey, sesame oil, ginger and garlic in a small bowl.
2. Marinate the salmon
Brush glaze over salmon fillets and let sit for 10–15 minutes.
3. Roast
Bake at 200°C for 10–12 minutes until the salmon flakes easily and the glaze becomes glossy and caramelised.
4. Make the salad
In a bowl combine mango, cucumber, carrot, coriander and mint.
Whisk lime juice, fish sauce, palm sugar and ginger together and toss through the salad.
5. Serve
Place salmon on top of the mango salad or alongside it. Sprinkle with sesame seeds, chilli and fried shallots.
Recipe Note
Serving Notes
Great with steamed jasmine rice or coconut rice
Also works as a shared Easter platter with herbs and lime wedges
Serve slightly warm or room temperature, perfect for tropical weather
Leftover Ideas
Salmon rice bowl - Flake leftover salmon over rice with cucumber, avocado and soy drizzle.
Asian salmon salad - Add leftover salmon to vermicelli noodles with herbs and lime dressing.
Bao buns - Stuff salmon flakes into steamed bao with cucumber and mayo.