In a small saucepan, combine honey, white miso paste, sake, and coconut aminos. Warm the mixture over medium heat, whisking continuously until the miso dissolves completely and the marinade becomes smooth and slightly reduced, about 3–5 minutes. Remove from heat and let cool to room temperature.

Place your skinless salmon fillets in a shallow dish or zip-top bag. Pour the cooled marinade over the salmon, ensuring each piece is well coated on all sides. Seal or cover tightly and refrigerate for at least 1 hour, though marinating for 1–2 days will intensify the umami flavor significantly.

Preheat your broiler to high heat. Line a baking sheet with foil or parchment paper and lightly brush with oil to prevent sticking. Remove salmon from the marinade, reserving all the liquid for later use. Place the fillets on the prepared baking sheet and broil for 4–7 minutes until the internal temperature reaches 140°F (60°C). The top should develop a beautiful caramelized crust with slightly crispy edges.

Pour the reserved marinade into a small saucepan and bring to a rolling boil for at least 1–2 minutes to ensure food safety. Continue simmering until the mixture reduces and becomes thick and glossy. Using a pastry brush, generously coat the broiled salmon with this intensified glaze.

In a clean saucepan over medium heat, combine sake and miso paste, whisking until fully dissolved. Stir in honey and heavy cream, then simmer gently until the sauce thickens slightly, about 3–4 minutes. Add grated Parmesan cheese and lime zest, stirring until the cheese melts completely. Season with salt and pepper to taste, then finish by whisking in cold butter for luxurious richness and glossy shine. Keep warm over low heat.

Bring a large pot of generously salted water to a rolling boil. Trim the ends and remove any strings from the snow peas. Blanch them for exactly 60 seconds to preserve their vibrant color and crisp texture. Immediately drain and plunge into ice water to stop the cooking process. Pat completely dry, then heat a skillet over medium-high heat with olive oil. Sear the snow peas for 1–2 minutes with salt, pepper, and garlic powder until they’re bright green with slight blistering.

Spoon a generous pool of miso cream sauce onto each plate as the flavorful base. Add a mound of fluffy white rice in the center. Arrange the seared snow peas artfully around or alongside the rice. Drizzle Sriracha in a decorative pattern if you enjoy heat. Place the glazed salmon fillet on top of everything, then garnish with sliced scallions and additional lime zest for a pop of color and fresh aroma.