Miso Glazed Salmon Cucumber Salad (Printable Page)
# What You Need:
→ For the Miso Glazed Salmon
01 -
4 salmon fillets (about 170 g each)
02 -
2 tbsp white miso paste
03 -
1 tbsp mirin
04 -
1 tbsp soy sauce or tamari for gluten-free
05 -
1 tbsp honey or maple syrup
06 -
1 tsp sesame oil
07 -
1 tsp rice vinegar
08 -
1/2 tsp grated fresh ginger
→ For the Cucumber Salad
09 -
1 large English cucumber, thinly sliced
10 -
2 tbsp rice vinegar
11 -
1 tsp sesame oil
12 -
1/2 tsp sugar
13 -
1/4 tsp salt
14 -
1 tsp toasted sesame seeds
15 -
1 tbsp chopped fresh dill or cilantro (optional)
→ To Garnish
16 -
Sliced scallions
17 -
Extra sesame seeds
18 -
Lime wedges (optional)
# How to Make It:
01 -
In a small bowl, whisk together miso paste, mirin, soy sauce, honey, sesame oil, rice vinegar, and ginger.
02 -
Pat salmon dry and place skin-side down on a lined baking sheet. Brush fillets generously with the miso glaze. Let marinate at room temperature for 10 minutes while preheating oven to 200°C.
03 -
Bake salmon for 10–12 minutes, or until just opaque and flaky. For extra caramelization, broil for 1–2 minutes at the end.
04 -
In a bowl, toss cucumber slices with rice vinegar, sesame oil, sugar, salt, and sesame seeds. Let sit for 10 minutes to lightly pickle. Add herbs if using.
05 -
Plate salmon with cucumber salad on the side. Garnish with scallions, sesame seeds, and lime if desired.
# Helpful Tips:
01 -
Serve with jasmine rice, soba noodles, or steamed edamame for a complete meal.
02 -
Can substitute Arctic char or cod for the salmon.
03 -
For a spicier kick, add a pinch of chili flakes to the glaze or salad.