Miso Glazed Salmon Cucumber Salad (Printable Version)

Savory-sweet glazed salmon paired with a refreshing cucumber salad—a balanced, umami-rich dish with crisp, cooling contrast.

# What You'll 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)

# Steps to Follow:

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.

# Additional Tips::

01 -
  • Ready in less than 30 minutes
  • Uses simple pantry ingredients with big flavor impact
  • Perfectly balanced sweet umami glaze with refreshing salad
  • Elegant enough for guests but easy enough for weeknights
02 -
  • High in omega 3 fatty acids and protein
  • Can be prepped ahead of time for easy entertaining
  • Naturally gluten free when using tamari instead of soy sauce
  • Perfect balance of rich and refreshing flavors
03 -
  • Always bring salmon to room temperature before cooking for more even results
  • Line your baking sheet with parchment for easy cleanup; the sugars in the glaze can caramelize and stick
  • For picture perfect presentation, remove the skin after cooking if it hasn't crisped completely

Go Back