Pat the salmon steaks dry with paper towel. Place the steaks on a large platter and season on both sides with salt and pepper. Set aside.
In a small bowl whisk to combine the miso, honey, soy sauce, and half of the lime juice. Set aside.
Heat the olive oil in a large cast-iron skillet over medium-high heat until shimmering. Add the shishito peppers and saute until well blistered, about a minute or two per side. Transfer the peppers to a plate and sprinkle with salt and drizzle with the remaining lime juice. Place the plate in a 150°F oven until ready to serve.
Return the skillet to the heat and add more oil if necessary. Once the skillet is quite hot add the salmon steaks. Sear the steaks for roughly 3-5 minutes a side depending on their thickness and the heat of your stovetop.
Once the steaks are cooked on both sides, brush the side facing up with the miso honey mixture then flip. Let the salmon caramelize for 30 seconds while you brush the remaining sides with the honey miso mixture. Flip the salmon once again and caramelize the newly brushed sides for 30 seconds as well. Transfer the salmon steaks to a plate and set aside.
Divide the Tahini Soba Salad amongst four plates and place a salmon steak on top of each salad. Top the plates with shishito peppers, radish, avocado, scallions, and sesame seeds. Serve immediately.