Miso Glazed Salmon Sesame Cucumber Crunch (Printable)

Caramelized salmon with sweet miso glaze paired with crunchy sesame cucumber salad

# List of ingredients:

→ Salmon & Miso Glaze

01 - 4 salmon fillets (6 oz each), skin-on
02 - 3 tablespoons white miso paste
03 - 2 tablespoons mirin
04 - 2 tablespoons maple syrup or honey
05 - 1 tablespoon soy sauce
06 - 1 teaspoon toasted sesame oil
07 - 1 clove garlic, finely grated
08 - 1 teaspoon fresh ginger, finely grated

→ Sesame Cucumber Crunch

09 - 2 medium cucumbers, thinly sliced
10 - 1/2 teaspoon salt
11 - 2 tablespoons rice vinegar
12 - 1 tablespoon soy sauce
13 - 1 teaspoon toasted sesame oil
14 - 1 teaspoon sugar
15 - 2 tablespoons toasted sesame seeds
16 - 2 scallions, finely sliced
17 - 1 small red chili, thinly sliced

→ Garnish

18 - 1 tablespoon toasted sesame seeds
19 - 2 tablespoons fresh cilantro or dill, chopped
20 - Lime wedges

# Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a small bowl, whisk together miso paste, mirin, maple syrup, soy sauce, sesame oil, garlic, and ginger until smooth.
03 - Pat salmon fillets dry and place skin-side down on the prepared baking sheet. Brush generously with the miso glaze.
04 - Bake salmon for 10-12 minutes until just cooked through and caramelized on top. Broil for 1-2 minutes at the end for deeper color if desired.
05 - Toss cucumber slices with salt in a colander. Let sit for 10 minutes, then gently squeeze out excess moisture.
06 - In a bowl, whisk together rice vinegar, soy sauce, sesame oil, and sugar. Add cucumbers, sesame seeds, scallions, and chili. Toss to coat.
07 - Serve salmon fillets topped with extra glaze from the pan. Add sesame cucumber crunch on the side. Garnish with additional sesame seeds, herbs, and lime wedges.

# Expert Advice:

01 -
  • The glaze transforms basic salmon into something restaurant worthy with almost zero effort
  • That cool crisp cucumber salad cuts through the richness like a refreshing palate cleanser
  • You get to look fancy while actually doing very little work
02 -
  • Don't skip broiling at the end because that's what creates the restaurant worthy caramelized finish
  • Squeezing the cucumbers is the difference between a crisp refreshing salad and a sad watery one
  • The glaze burns fast so keep an eye on it during that last minute under the broiler
03 -
  • Room temperature salmon cooks more evenly than cold straight from the fridge
  • Use a pastry brush for even glaze coverage instead of a spoon which can be patchy

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