Step 1

In a small bowl, use a fork to combine the miso, butter, honey and garlic, if using, mashing and stirring until a thick, smooth paste forms.

Step 2

If your broiler is on top of your oven, position a rack about 6 inches away from the element. Preheat the broiler to HIGH. Line a large sheet pan with foil and grease well with olive oil.

Step 3

For skin-on salmon: Lay the fillets skin side down on the greased pan. Spread about 1 tablespoon of the miso-honey butter onto the top of the flesh of each fillet, then flip over so they are skin side up. (Reserve the remaining miso-honey butter for serving, if desired.)

Step 4

For skinless salmon: Lay the fillets on the greased pan and spread about 1 tablespoon of the miso-honey butter onto the top of each one.

Step 5

Scatter the corn, shishito peppers, and Fresno or cherry pepper, if using, evenly around the salmon. Grind a little freshly cracked black pepper over everything.

Step 6

Broil for 3 minutes, then check the ingredients. The corn and peppers should look a little blistered. Skin-on salmon should look crispy and lightly charred on top. Skinless salmon should look golden brown on top. The sides of the fillets should look opaque, though the centers may still be pink or medium-rare. If the fish and vegetables need more time, add another 2 minutes of broiling, then check again.

Step 7

Divide the fish and vegetables between two plates, and serve hot or warm, with any extra miso-honey butter on the side, if desired.