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Flavorful Miso Glazed Salmon Recipe with Easy Sesame Cucumber Noodle Salad

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A quick and easy recipe featuring sticky, sweet miso glazed salmon paired with a refreshing sesame cucumber noodle salad, perfect for any occasion.

Ingredients

Scale
  • 4 salmon fillets (6 oz / 170 g each, skin-on or skinless)
  • 2 tablespoons white or yellow miso paste
  • 1 tablespoon honey
  • 1 tablespoon soy sauce (low sodium preferred)
  • 1 teaspoon rice vinegar
  • 1 teaspoon freshly grated ginger (optional)
  • 1 minced garlic clove
  • 1 teaspoon sesame oil
  • Freshly cracked black pepper
  • 2 medium cucumbers (spiralized or julienned, about 4 cups / 400 g)
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon sesame oil
  • Pinch of black pepper
  • Sliced green onions
  • Fresh cilantro or mint (optional)

Instructions

  1. Prepare the Miso Glaze: In a small bowl, whisk together 2 tablespoons white miso paste, 1 tablespoon honey, 1 tablespoon soy sauce, 1 teaspoon rice vinegar, 1 teaspoon freshly grated ginger, 1 minced garlic clove, and 1 teaspoon sesame oil until smooth. Set aside.
  2. Spiralize the Cucumbers: Using a spiralizer or julienne peeler, create noodles from 2 medium cucumbers. Place them in a colander and lightly salt to draw out excess water. Let sit while preparing the rest.
  3. Make the Sesame Dressing: In a bowl, combine 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 teaspoon honey or maple syrup, 1 teaspoon sesame oil, and a pinch of black pepper. Whisk until blended.
  4. Marinate the Salmon: Pat dry 4 salmon fillets. Brush half of the miso glaze over the salmon and let marinate at room temperature for about 10 minutes.
  5. Cook the Salmon: Heat a skillet over medium heat. Place salmon skin-side down and cook for 4-5 minutes until crispy and golden. Flip carefully and cook for another 3-4 minutes. Brush remaining glaze over the top during the last minute. Salmon should be opaque and flake easily.
  6. Dress the Cucumber Noodles: Rinse salted cucumber noodles briefly under cold water, then squeeze out excess moisture using a clean kitchen towel. Toss with sesame dressing, toasted sesame seeds, sliced green onions, and optional herbs.
  7. Plate and Serve: Arrange miso glazed salmon on plates alongside the sesame cucumber noodle salad. Garnish with extra sesame seeds or a lime wedge if desired.

Notes

Use wild-caught salmon for best flavor. Salt and drain cucumber noodles well to avoid sogginess. Medium heat is key to prevent glaze burning. Glaze and dressing can be prepared ahead and stored in the fridge for up to 2 days. For gluten-free, substitute soy sauce with tamari or coconut aminos. For vegan version, use firm tofu or eggplant and replace honey with maple syrup.

Nutrition

Keywords: miso glazed salmon, sesame cucumber noodle salad, easy salmon recipe, healthy dinner, quick dinner, gluten-free, seafood, umami, healthy fats

Find it online: https://tablemira.com/flavorful-miso-glazed-salmon-recipe-with-easy-sesame-cucumber-noodle-salad/