Miso Ginger Salmon Cucumber Crunch (Printable)
Savory miso-ginger salmon with a refreshing sesame cucumber crunch — ready in 30 minutes.
# List of ingredients:
→ For the Salmon
01 - 4 salmon fillets, 5 to 6 ounces each, skin on or off as preferred
02 - 3 tablespoons white miso paste
03 - 2 tablespoons soy sauce
04 - 1½ tablespoons honey or maple syrup
05 - 2 tablespoons rice vinegar
06 - 2 teaspoons freshly grated ginger
07 - 1 tablespoon sesame oil
08 - 1 garlic clove, minced
09 - 1 tablespoon water, as needed to loosen marinade
→ For the Sesame Cucumber Crunch
10 - 2 cups English cucumber, thinly sliced (about 1 large cucumber)
11 - 2 scallions, sliced
12 - 2 tablespoons rice vinegar
13 - 1 teaspoon sugar
14 - 1 teaspoon sesame oil
15 - 1 tablespoon toasted sesame seeds
16 - ½ teaspoon sea salt
17 - ½ small red chili, thinly sliced (optional)
→ To Serve
18 - Steamed jasmine rice or brown rice (optional)
19 - Fresh cilantro or mint leaves, for garnish (optional)
20 - Lime wedges
# Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or foil.
02 - In a small bowl, whisk together white miso paste, soy sauce, honey or maple syrup, rice vinegar, freshly grated ginger, sesame oil, minced garlic, and water until mixture is smooth and combined.
03 - Arrange salmon fillets on the prepared baking sheet. Generously brush the tops and sides of each fillet with the miso ginger marinade.
04 - Bake salmon in the preheated oven for 12 to 15 minutes until just cooked through and fish flakes easily with a fork. For extra caramelization, broil for 1 to 2 additional minutes if desired.
05 - While the salmon bakes, in a mixing bowl, toss sliced cucumber with scallions, rice vinegar, sugar, sesame oil, toasted sesame seeds, sea salt, and red chili if using. Let mixture sit for at least 5 minutes to allow flavors to meld.
06 - Place baked salmon fillets over steamed rice if desired. Top with a generous spoonful of sesame cucumber crunch. Garnish with fresh cilantro or mint leaves and lime wedges.
# Expert Advice:
01 -
- The miso ginger marinade clings to the salmon, transforming a simple fillet into something savory and deeply satisfying.
- If you love having both tender and crunchy elements on your plate, this dish delivers effortless contrast every time.
02 -
- Once I underbaked the salmon and had to throw it back in: always check that it flakes easily with a fork.
- Letting the cucumber salad sit for at least five minutes boosts the flavor way more than tossing it at the last minute.
03 -
- Always taste the marinade before brushing it on the salmon—it’s easy to adjust sweetness or saltiness before it’s too late.
- Use a mandoline or sharp knife for cucumber slices so the salad stays extra crunchy and pretty.