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Don’t be alarmed if your salmon starts to appear burned; that means you’re doing this recipe right.

The deeper you char the salmon, the crispier and more flavorsome your end result with taste. If you’re short on time, you can skip the marinade and brush the miso mixture right on the salmon, but marinating will add extra moisture. Whatever you do, don’t miss the smashed cucumber salad, which brings an incredible freshness to this protein-packed main.

How to Make It

Difficulty: Easy

Overall Time: 45 min

Prep Time: 20 min

Cook Time: 10 min

Serves: 4

  • 2 tbsp white miso
  • 1 tbsp sake or water
  • 6 tsp soy sauce, divided
  • 2 tsp sesame oil, divided
  • 2 tsp granulated sugar
  • 1 ½ lbs (680 g) skin-on salmon, about 3/4-in thick
  • 6 mini cucumbers
  • ½ tsp kosher salt
  • 1 tbsp rice wine vinegar
  • 1 tsp black sesame seeds
  • 1 tsp chili flakes
  • ½ tsp ginger, minced
  • 1 small garlic clove, minced
  • 2 green onions, thinly sliced on a bias, divided
  1. Whisk miso with sake (or water), 1 tbsp soy sauce, 2 tsp oil, and sugar in a small bowl until combined. Transfer mixture to a large freezer bag.
  2. Add salmon to the bag with marinade. Seal bag then massage salmon to coat. Set aside, at room temperature, to marinate for 30 minutes.
  3. Meanwhile, gently smash cucumbers with the side of a chef’s knife until broken. Cut in half lengthwise, then chop into ½ -in pieces. Transfer to a sieve placed over a medium bowl. Season with salt then toss to combine. Set aside to drain.
  4. Arrange oven rack in top third of oven. Preheat broiler. Line a baking sheet with aluminum foil.
  5. Transfer salmon, skin-side down, to the prepared baking sheet. Broil until edges are charred and a paring knife inserted into the thickest part of the salmon and held for 10 seconds comes out warm, about 8 to 12 minutes. If at any point salmon is charring too quickly, cover with aluminum foil or transfer to a lower rack until cooked through.
  6. To assemble the salad, discard liquid from the bowl then add cucumbers. Stir in remaining 2 tsp soy sauce, 1 tsp sesame oil, vinegar, sesame seeds, chili flakes, ginger, garlic, and half the green onions.
  7. To serve, place salmon on a large platter. Gently break into 4 to 6 pieces for easy serving. Spoon cucumber salad over top. Garnish with remaining green onions.

How to enjoy it

Salvage as much leftover marinade as you can from the bag and brush on to salmon before broiling.

Miso-Glazed Salmon with Smashed Cucumber Salad recipe by Casa de Suna
Miso-Glazed Salmon with Smashed Cucumber Salad recipe by Casa de Suna; Five Nights of Fall Recipes

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