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.
