Marinate the salmon with the salt, pepper, miso paste, honey, sake and ginger at least 1 hour or overnight in the refrigerator. It is easiest do this in a resealable bag.
Preheat oven to 375F.
Thinly slice the orange (peel on) and thinly slices the fennel bulb.
Layer the orange slices and fennel slices on a baking sheet. Place the marinated salmon on top, discard the leftover marinade. Cover the salmon with several sprigs of the fennel fronds. Bake for 15-18 minutes.