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Easy Miso Glazed Salmon Recipe with Sesame Cucumber Salad and Rice

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A quick and easy miso glazed salmon served with a refreshing sesame cucumber salad and fluffy jasmine rice, perfect for busy weeknights.

Ingredients

Scale
  • 3 tablespoons white miso paste
  • 2 tablespoons honey
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 4 salmon fillets, skin-on (about 6 oz / 170 g each)
  • 1 tablespoon neutral oil (grapeseed or canola)
  • 2 medium English cucumbers
  • 1 teaspoon sesame oil
  • 2 tablespoons rice vinegar
  • 1 teaspoon light soy sauce
  • 1 tablespoon sesame seeds
  • Optional: thinly sliced green onions or fresh cilantro for garnish
  • 1 cup jasmine or short-grain white rice (uncooked)
  • 1 ½ cups water or broth

Instructions

  1. Rinse 1 cup jasmine or short-grain rice under cold water until water runs clear. Combine rinsed rice and 1 ½ cups water or broth in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork.
  2. In a small bowl, whisk together 3 tablespoons white miso paste, 2 tablespoons honey, 1 tablespoon low-sodium soy sauce, 1 teaspoon rice vinegar, 1 teaspoon grated ginger, and 1 minced garlic clove. Set aside.
  3. Thinly slice 2 medium English cucumbers (about 4 cups sliced). In a bowl, whisk 1 teaspoon toasted sesame oil, 2 tablespoons rice vinegar, and 1 teaspoon light soy sauce. Toss cucumber slices in the dressing. Toast 1 tablespoon sesame seeds in a dry skillet over medium heat until golden and fragrant, about 2 minutes. Sprinkle seeds and optional sliced green onions over the salad. Chill until serving.
  4. Pat salmon fillets dry with paper towels. Heat 1 tablespoon neutral oil in a non-stick or cast-iron skillet over medium-high heat. Place salmon skin-side down and cook for 4-5 minutes until skin is crisp and releases easily from the pan. Flip carefully.
  5. Reduce heat to medium-low. Spoon the miso glaze evenly over the salmon fillets. Cook for another 3-4 minutes, spooning glaze over the tops occasionally until glaze thickens and caramelizes slightly. Salmon is done when it flakes easily with a fork and reaches an internal temperature of 125°F (52°C) for medium-rare.
  6. Serve salmon fillets over a bed of fluffy jasmine rice with a generous scoop of sesame cucumber salad on the side. Garnish with extra sesame seeds or green onions if desired.

Notes

If the glaze browns too quickly, lower the heat and cover the pan loosely to finish cooking gently. Use a thin spatula and flip salmon slowly to keep fillets intact and skin crispy. Toast sesame seeds just before serving for best flavor. Miso glaze can be made ahead to deepen flavors. For a vegan twist, substitute honey with maple syrup. For gluten-free, use tamari instead of soy sauce.

Nutrition

Keywords: miso glazed salmon, sesame cucumber salad, easy salmon recipe, weeknight dinner, healthy salmon, miso glaze, Japanese salmon recipe

Find it online: https://sofiaspice.com/easy-miso-glazed-salmon-recipe-with-sesame-cucumber-salad-and-rice/