Miso Glazed Salmon Cucumber Salad

This umami-rich miso glazed salmon with cucumber salad has become my weeknight dinner solution when I want an impressive meal without spending hours in the kitchen. The sweet-savory glaze caramelizes beautifully while the cool cucumber salad provides the perfect refreshing contrast.

I first made this recipe when trying to recreate a memorable restaurant dish from our anniversary dinner. Now it has become our go-to healthy comfort food that even my seafood-hesitant children request regularly.

Ingredients

• Salmon fillets: Choose center cut pieces with vibrant color and firm texture
• White miso paste: Creates the perfect savory umami foundation for the glaze
• Mirin: Adds authentic Japanese sweetness that balances the salty miso
• Soy sauce: Deepens the flavor profile, substitute tamari for gluten free
• Honey or maple syrup: Creates beautiful caramelization when baking
• Sesame oil: Adds nutty depth that complements the salmon beautifully
• Rice vinegar: Provides brightness and acidity to cut through richness
• Fresh ginger: Adds warmth and subtle spice, always use fresh not powdered

• English cucumber: Has fewer seeds and thinner skin, perfect for this light salad
• Rice vinegar: Gives the perfect tangy pickled flavor without harshness
• Sesame oil: Echoes the flavor in the glaze creating cohesion in the dish
• Sugar: Balances the acidity creating the perfect quick pickle flavor
• Salt: Draws moisture from cucumber making it crisp rather than watery
• Toasted sesame seeds: Add texture and visual appeal
• Fresh herbs: Brighten the entire dish; dill pairs beautifully with salmon

Step-by-Step Instructions

Create the Miso Glaze:

In a small bowl whisk together miso paste, mirin, soy sauce, honey, sesame oil, rice vinegar, and ginger until completely smooth with no lumps. The glaze should have a thick pourable consistency similar to honey. Take time to properly dissolve the miso as it can be stubborn and leave clumps.

Prepare the Salmon:

Pat salmon fillets completely dry with paper towels; this ensures the glaze adheres properly and helps with caramelization. Place skin side down on a baking sheet lined with parchment paper. Brush each fillet generously with the miso glaze, making sure to cover all exposed flesh but avoiding the skin.

Marinate:

Allow salmon to sit at room temperature for exactly 10 minutes while preheating your oven to 400°F. This brief marinade time allows the flavors to begin penetrating without the salt in the miso drawing out too much moisture from the fish.

Bake to Perfection:

Place salmon in the preheated oven on the middle rack and bake for 10 to 12 minutes. The exact time depends on the thickness of your fillets. For perfect doneness, the salmon should be just opaque throughout and flake easily with a fork but still remain moist.

Create the Caramelized Finish:

For that restaurant quality finish, switch your oven to broil for the final 1 to 2 minutes watching carefully to prevent burning. This creates a beautiful caramelized glaze with slightly charred edges that intensifies the flavors.

Prepare the Cucumber Salad:

While the salmon bakes, toss thinly sliced cucumber with rice vinegar, sesame oil, sugar, and salt in a medium bowl. Allow to sit for 10 minutes; the salt will draw moisture from the cucumbers creating a light quick pickle effect. Just before serving, add sesame seeds and fresh herbs if using.

Plate and Serve:

Place salmon on individual plates alongside a generous portion of cucumber salad. Garnish with thinly sliced scallions, additional sesame seeds, and lime wedges if desired. The vibrant colors and textures create an elegant presentation worthy of any special occasion.

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The white miso paste is truly the magical ingredient in this recipe. I discovered its transformative powers years ago during a cooking class in San Francisco. The instructor explained that white miso is milder and sweeter than other varieties making it perfect for this application where we want the salmon to remain the star.

Perfect Pairings

This miso glazed salmon works beautifully with a side of steamed jasmine rice, which absorbs the delicious glaze that runs off the fish. For a more substantial meal, try serving it with soba noodles tossed with a bit of sesame oil and chopped scallions. If you're watching carbs, a side of steamed edamame or quick sautéed bok choy makes an excellent accompaniment.

Make Ahead Options

While this dish shines when freshly made, you can prepare components ahead of time for effortless entertaining. Mix the glaze up to 3 days in advance and store in an airtight container in the refrigerator. The cucumber salad can be prepared up to 4 hours ahead but add the herbs just before serving to maintain their vibrant color and flavor. The salmon itself is best glazed just before cooking rather than marinating for extended periods.

Seasonal Variations

In summer, try adding thinly sliced radishes or julienned bell peppers to the cucumber salad for extra color and crunch. During citrus season, substitute yuzu juice for part of the rice vinegar in the salad for a brilliant aromatic twist. In cooler months, serve the salmon with a side of quick pickled fennel, which provides a similar refreshing contrast with subtle anise notes that complement the miso beautifully.

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Common Questions

→ Can I prepare the miso glaze in advance?

Yes! The miso glaze can be prepared up to 3 days ahead and stored in an airtight container in the refrigerator. This makes weeknight preparation even faster.

→ What can I substitute for mirin?

If you don't have mirin, you can substitute with a mixture of 1 tablespoon dry white wine or rice vinegar plus 1/2 teaspoon sugar. Apple juice with a splash of vinegar can also work in a pinch.

→ How can I tell when the salmon is perfectly cooked?

Perfectly cooked salmon should be just opaque throughout and flake easily with a fork. For medium doneness, the center should reach about 125°F (52°C). The fish will continue cooking slightly after removing from the oven.

→ Is there a way to make this dish spicier?

Yes! Add a teaspoon of gochujang or sriracha to the miso glaze for heat, or incorporate red pepper flakes into either the glaze or the cucumber salad. Thinly sliced fresh chilis would also work well as a garnish.

→ What sides pair well with this dish?

This dish pairs beautifully with steamed jasmine rice, soba noodles, or quinoa. For vegetables, consider steamed bok choy, roasted asparagus, or edamame for a complete Japanese-inspired meal.

→ Can I grill the salmon instead of baking it?

Absolutely! Grill skin-side down over medium heat for 4-5 minutes, then carefully flip and cook for another 3-4 minutes until the fish flakes easily. The glaze will caramelize beautifully on the grill.