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Flavorful Baked Salmon with Miso Glaze and Easy Sesame Salad

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A quick and easy baked salmon recipe featuring a balanced miso glaze paired with a crisp sesame cucumber noodle salad, perfect for flavorful weeknight dinners.

Ingredients

Scale
  • 4 salmon fillets (about 6 oz / 170 g each), skin-on preferred
  • 3 tablespoons white miso paste
  • 2 tablespoons mirin
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon fresh grated ginger (optional)
  • 1 clove garlic, minced
  • 1 teaspoon sesame oil
  • 1 medium large cucumber, spiralized or julienned
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon soy sauce
  • 1 teaspoon honey
  • 1 tablespoon toasted sesame seeds
  • 2 stalks green onions, thinly sliced
  • Fresh cilantro or mint (optional, for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
  2. In a small bowl, whisk together 3 tablespoons white miso paste, 2 tablespoons mirin, 1 tablespoon soy sauce, 1 tablespoon honey or maple syrup, 1 teaspoon grated ginger, 1 minced garlic clove, and 1 teaspoon sesame oil until smooth and well combined.
  3. Pat the salmon fillets dry with paper towels to help the glaze stick better and prevent steaming.
  4. Place the salmon skin-side down on the prepared baking sheet. Brush each fillet generously with the miso glaze, reserving a little for serving if desired.
  5. Bake the salmon for 12-15 minutes, depending on thickness, until just cooked through and flakes easily with a fork. The glaze should caramelize slightly on top. Avoid overbaking to keep it tender.
  6. While the salmon bakes, spiralize or julienne the cucumber and place in a large mixing bowl.
  7. In a small bowl, whisk together 1 tablespoon rice vinegar, 1 tablespoon toasted sesame oil, 1 teaspoon soy sauce, and 1 teaspoon honey. Pour over the cucumber noodles and toss gently to coat.
  8. Sprinkle in the toasted sesame seeds and sliced green onions. Toss once more. Add fresh cilantro or mint if desired.
  9. Serve the salmon hot with a side of the cool cucumber noodle salad. Drizzle any reserved miso glaze over the salmon for extra flavor.
  10. Enjoy immediately for the best texture contrast. Leftovers store well in the fridge for up to 2 days.

Notes

Pat salmon dry before glazing for better adhesion and caramelization. Avoid overbaking to keep salmon tender. Toast sesame seeds fresh for best flavor. To prevent soggy cucumber salad, sprinkle noodles with salt and drain for 10 minutes before dressing. The glaze can be made a day ahead and stored in the fridge. Leftovers keep well for up to 2 days; reheat salmon gently to retain moisture.

Nutrition

Keywords: baked salmon, miso glaze, sesame cucumber salad, easy dinner, healthy salmon recipe, umami salmon, weeknight meal

Find it online: https://blingbite.com/flavorful-baked-salmon-with-miso-glaze-and-easy-sesame-salad-recipe/