Miso Maple Salmon Sesame Crunch (Printable)
Sticky miso-maple salmon with a tangy sesame cucumber crunch, ready in about 30 minutes.
# List of ingredients:
→ Salmon Preparation
01 - 4 salmon fillets (about 5 oz each), skin-on
02 - 2 tablespoons white miso paste
03 - 2 tablespoons pure maple syrup
04 - 1 tablespoon low-sodium soy sauce
05 - 1 tablespoon rice vinegar
06 - 1 teaspoon toasted sesame oil
07 - 1 teaspoon fresh ginger, grated
08 - 1 garlic clove, minced
09 - 1 tablespoon neutral oil (such as canola or sunflower)
10 - Pinch of black pepper
→ Sesame Cucumber Crunch
11 - 2 medium cucumbers, thinly sliced
12 - 2 tablespoons rice vinegar
13 - 1 tablespoon soy sauce
14 - 1 teaspoon sesame oil
15 - 1 teaspoon sugar or honey
16 - 2 tablespoons toasted sesame seeds
17 - 2 tablespoons scallions, thinly sliced
18 - Pinch of salt
→ To Serve
19 - Steamed jasmine rice or sushi rice (optional)
20 - Fresh cilantro or shiso leaves, for garnish
21 - Lime wedges (optional)
# Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a small bowl, whisk together white miso paste, maple syrup, soy sauce, rice vinegar, toasted sesame oil, grated ginger, minced garlic, and a pinch of black pepper until the mixture is cohesive.
03 - Pat salmon fillets dry and arrange skin-side down on the prepared baking sheet. Brush generously with the miso-maple glaze, reserving 1 tablespoon of glaze for basting.
04 - Roast salmon for 12 to 15 minutes, or until just cooked through, basting once more with the reserved glaze halfway through cooking.
05 - While salmon cooks, toss cucumber slices in a mixing bowl with rice vinegar, soy sauce, sesame oil, sugar or honey, toasted sesame seeds, scallions, and a pinch of salt. Allow to marinate for at least 10 minutes.
06 - Arrange salmon fillets over steamed rice if desired. Spoon sesame cucumber crunch alongside. Finish with fresh cilantro or shiso leaves, and serve with lime wedges.
# Expert Advice:
01 -
- This glaze is so good you'll want to sneak a spoonful before it ever touches the salmon.
- The cucumber salad has the kind of fresh crispness that turns a simple dinner into a ritual worth repeating.
02 -
- Brushing on all the glaze at the start seemed efficient, but resulted in uneven caramelization—the mid-bake baste really matters.
- If you salt the cucumbers too early, they become watery—wait until just before serving for the best crunch.
03 -
- Always taste the glaze before you brush it on—you can adjust sweetness or acidity on the fly, and it makes a world of difference.
- Let the salmon warm slightly at room temperature before you cook—cold fillets straight from the fridge don’t cook as evenly and might seize up and dry out.