Grilled Miso Salmon and Cucumber Salad

The first time I made this Grilled Miso Salmon and Cucumber Salad, it was on a whim. The sun was setting on a warm Tuesday evening, and I wanted something that felt both incredibly special and refreshingly simple. I had a beautiful slab of salmon in the fridge and a jar of white miso paste I’d been meaning to use. What unfolded on the grill that night was nothing short of a revelation. The salmon skin crisped to perfection, while the flesh remained unbelievably moist, infused with a salty-sweet umami depth from the miso marinade that was simply intoxicating. But the real surprise was the cucumber salad. Its bright, tangy dressing and the cool, crisp crunch of the cucumbers cut through the richness of the salmon, creating a perfect harmony of flavors and textures. My family, usually reserved in their dinner praise, was silent for the first few minutes, completely absorbed. Then came the chorus: “This is the best salmon you’ve ever made.” It has since become our go-to meal for celebrating small victories, for impressing guests without the stress, and for any night we crave a dinner that is as nourishing for the body as it is delightful for the soul. This isn’t just a recipe; it’s an experience that transforms a simple fish into a culinary masterpiece.

Why You’ll Fall in Love with This Grilled Miso Salmon & Cucumber Salad

Before we dive into the specific steps, let’s talk about why this recipe is a guaranteed winner. It’s more than just a set of instructions; it’s a formula for a perfect meal built on the principle of balance.

First, there’s the flavor profile. The miso marinade is a masterclass in complexity. You have the savory, earthy, and slightly sweet notes of the white miso, the sharp tang of rice vinegar, the deep salinity of soy sauce, and the subtle sweetness of mirin. When this marinade meets the heat of the grill, the sugars caramelize, creating an irresistible glaze that clings to the salmon. This rich, profound umami flavor is then perfectly counterbalanced by the cucumber salad. The salad is a burst of freshness—cool, crisp, and clean, with a zesty dressing that cleanses the palate and prepares you for the next bite of luscious salmon.

Second is the textural contrast. A truly memorable dish engages more than just your taste buds. This recipe delivers a symphony of textures. You get the flaky, tender interior of the perfectly cooked salmon, the delightfully crispy, cracker-like skin, the firm yet yielding crunch of the fresh cucumber, and the subtle pop of sesame seeds. Every single bite is interesting and satisfying.

Finally, it’s about health and simplicity. Salmon is a nutritional powerhouse, packed with high-quality protein and heart-healthy Omega-3 fatty acids. The cucumber salad is hydrating and light. This is a meal that leaves you feeling satisfied and energized, not heavy and lethargic. Despite its sophisticated flavor, the recipe is surprisingly straightforward and accessible for home cooks of any skill level. It’s the epitome of elegant simplicity, proving that you don’t need complicated techniques or a long list of obscure ingredients to create something truly spectacular.

A Deep Dive into Our Star Ingredients

The magic of this dish lies in the quality of its core components. Understanding what makes each one special will elevate your final product from good to unforgettable.

The Glorious Salmon: Choosing Your Fillet

The salmon is the undisputed star of the show. Choosing the right cut can make a significant difference.

  • Type of Salmon: While any salmon will work, King (or Chinook) salmon is the most luxurious choice, with its high fat content and buttery texture that melts in your mouth. Sockeye salmon is a leaner option with a firmer texture and a richer, more pronounced “salmon” flavor. Coho is milder and a great all-around choice. For this recipe, a fattier salmon like King or even a high-quality Atlantic salmon is ideal, as the fat renders beautifully on the grill and pairs exquisitely with the miso.
  • Wild-Caught vs. Farm-Raised: Wild-caught salmon generally has a more complex flavor and a leaner profile due to its natural diet and active lifestyle. Farm-raised salmon is typically fattier, milder, and more consistent in texture. The choice is personal, but for grilling, the extra fat in farm-raised salmon can be more forgiving, helping to keep the fish moist.
  • Look for Freshness: Fresh salmon fillets should have a vibrant, deep orange or pinkish color. The flesh should look moist and firm, not dull, mushy, or discolored. It should smell fresh like the ocean, with no “fishy” or ammonia-like odor. If you press the flesh gently with your finger, it should spring back.
  • Skin-On is Key: For this recipe, always opt for skin-on salmon. The skin acts as a protective barrier between the delicate flesh and the intense heat of the grill, preventing it from drying out. When cooked correctly, it becomes incredibly crispy and delicious—a chef’s treat.

Miso Paste: The Heart of Umami

Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and kōji (a type of fungus) and sometimes rice, barley, or other ingredients. It is the source of the deep, savory flavor known as umami.

  • White Miso (Shiro Miso): This is the type we recommend for this recipe. It has a higher percentage of rice kōji and is fermented for a shorter period. The result is a miso that is milder, sweeter, and less salty than its darker counterparts. Its delicate flavor profile complements the salmon without overpowering it, and its higher sugar content helps create a beautiful caramelization on the grill.
  • Yellow Miso (Shinshu Miso): A good alternative if you can’t find white miso. It’s fermented slightly longer and is a bit earthier and saltier than white miso, but still versatile enough for this dish.
  • Red Miso (Aka Miso): This miso is fermented for the longest period, often with a higher proportion of soybeans. It has a very deep, robust, and salty flavor. While delicious in heartier applications like stews and braises, it can easily overwhelm the delicate taste of the salmon, so it’s best avoided for this specific recipe.

The Crisp Cucumber: More Than Just a Garnish

The cucumber salad is the essential supporting act that makes the salmon shine even brighter. The type of cucumber you choose matters.

  • Best Varieties: English (or Hothouse) cucumbers are an excellent choice. They are long, thin-skinned, and virtually seedless, meaning you don’t need to peel or seed them. Persian cucumbers are another fantastic option; they are smaller, very crisp, and have a thin skin and mild flavor.
  • What to Avoid: Avoid standard “waxy” garden cucumbers if possible. They have very thick, bitter skin that needs to be peeled, and their large seeds can make the salad watery and less pleasant to eat.
  • The Salting Technique: The secret to a perfectly crisp, non-watery cucumber salad is to draw out the excess moisture before dressing it. By tossing the sliced cucumbers with salt and letting them sit, you pull out a surprising amount of water. This not only concentrates the cucumber’s flavor but also ensures your final salad is crunchy and your dressing isn’t diluted.

Grilled Miso Salmon & Cucumber Salad: The Ingredients

Here is everything you will need, broken down by component for clarity.

For the Miso Salmon:

  • 4 (6-ounce) Salmon Fillets: Skin-on, about 1-inch thick. This provides a generous portion per person.
  • 1/4 cup White Miso Paste (Shiro Miso): The foundation of our marinade, providing a sweet and savory umami flavor.
  • 2 tablespoons Mirin: A sweet Japanese rice wine that helps with caramelization and balances the saltiness.
  • 2 tablespoons Rice Vinegar: Adds a bright, acidic tang to cut through the richness.
  • 1 tablespoon Soy Sauce or Tamari: For a deeper, saltier umami flavor. Use tamari for a gluten-free option.
  • 1 teaspoon Toasted Sesame Oil: Lends a nutty, aromatic finish.
  • 1 teaspoon Grated Fresh Ginger: Provides a warm, zesty kick.
  • 1 clove Garlic, minced: Adds a pungent, aromatic depth.

For the Cucumber Salad:

  • 2 English or 4 Persian Cucumbers: Thinly sliced. These varieties are crisp and have minimal seeds.
  • 1 teaspoon Kosher Salt: Used to draw excess water from the cucumbers, keeping them crisp.
  • 1/4 cup Rice Vinegar: The acidic base for the zesty dressing.
  • 1 tablespoon Granulated Sugar: Balances the vinegar and enhances the flavors.
  • 1 teaspoon Soy Sauce or Tamari: Adds a touch of savory depth to the dressing.
  • 1 teaspoon Sesame Seeds (toasted): For a nutty crunch and visual appeal.
  • Optional Garnish: Thinly sliced scallions, fresh cilantro, or red pepper flakes for a bit of heat.

Step-by-Step Instructions for Culinary Perfection

Follow these detailed steps to ensure a flawless result every time. We’ll break it down into three main parts.

Part 1: Crafting the Miso Marinade & Marinating the Salmon

  1. Create the Marinade: In a medium bowl, whisk together the white miso paste, mirin, 2 tablespoons of rice vinegar, soy sauce (or tamari), toasted sesame oil, grated ginger, and minced garlic. Continue whisking until the mixture is completely smooth and no lumps of miso remain. The consistency should be like a thick glaze.
  2. Prepare the Salmon: Pat the salmon fillets completely dry with paper towels. This is a crucial step! A dry surface allows the marinade to adhere properly and helps the skin get wonderfully crispy on the grill.
  3. Marinate: Place the salmon fillets in a shallow dish or a reusable zip-top bag. Pour the miso marinade over the salmon, using a spoon or your hands to ensure each fillet is evenly coated on all sides, especially the flesh side.
  4. Rest: Cover the dish or seal the bag and place the salmon in the refrigerator to marinate for at least 30 minutes, but no longer than 2 hours. The salt and acid in the marinade will begin to “cook” the fish (like ceviche) if left for too long, altering its texture. 30-60 minutes is the sweet spot.

Part 2: Assembling the Refreshing Cucumber Salad

  1. Salt the Cucumbers: While the salmon is marinating, place the thinly sliced cucumbers in a colander set over a bowl. Sprinkle them with the 1 teaspoon of kosher salt and toss gently to coat. Let them sit for 20-30 minutes. You will see a significant amount of water drip into the bowl below.
  2. Rinse and Dry: After 20-30 minutes, gently rinse the cucumbers under cold water to remove the excess salt. Then, and this is another critical step, thoroughly pat them dry with paper towels or squeeze them gently in a clean kitchen towel. You want them as dry as possible to ensure a crisp salad.
  3. Make the Dressing: In a separate small bowl, whisk together the 1/4 cup of rice vinegar, granulated sugar, and 1 teaspoon of soy sauce until the sugar is completely dissolved.
  4. Combine: Place the dried cucumbers in a serving bowl. Pour the dressing over the top and add the toasted sesame seeds. Toss everything together until well combined. You can serve it immediately or chill it in the refrigerator until the salmon is ready.

Part 3: Grilling the Salmon to Flaky Excellence

  1. Preheat the Grill: Preheat your gas or charcoal grill to medium-high heat (around 400-450°F or 200-230°C).
  2. Clean and Oil the Grates: Once the grill is hot, clean the grates thoroughly with a grill brush. Then, take a paper towel, fold it several times, dip it in a neutral high-heat oil (like canola or avocado oil), and use tongs to wipe it over the grates. This prevents the salmon from sticking.
  3. Grill Skin-Side Down: Remove the salmon from the marinade, allowing any excess to drip off. Gently place the fillets skin-side down on the hot, oiled grates. The skin will protect the delicate flesh from the direct heat.
  4. Cook: Close the grill lid and cook for 4-6 minutes. The timing depends on the thickness of your fillets. During this time, the skin should become crispy and release easily from the grates. Resist the urge to move the fish around.
  5. Flip and Finish: Using a thin, flexible fish spatula, carefully flip the salmon fillets. You’ll notice the top is beautifully caramelized. Cook for another 2-4 minutes on the flesh side, just until the salmon is cooked through. The fish is done when it flakes easily with a fork or when an instant-read thermometer inserted into the thickest part reads 130-135°F (54-57°C) for medium. Be careful not to overcook it!
  6. Rest: Immediately remove the salmon from the grill and let it rest on a clean plate for a few minutes. This allows the juices to redistribute throughout the fillet, ensuring a moist final product.

Nutritional Snapshot: A Healthy Indulgence

This dish is a fantastic example of how delicious healthy eating can be.

  • Servings: 4
  • Calories Per Serving: Approximately 480 kcal
  • Omega-3 Fatty Acids: Salmon is one of the best natural sources of these essential fats, which are crucial for brain health and reducing inflammation in the body.
  • High-Quality Protein: A single serving provides a significant amount of protein, essential for muscle repair, immune function, and keeping you feeling full and satisfied.
  • Probiotics: Miso is a fermented food, containing beneficial bacteria (probiotics) that can help support a healthy gut microbiome and aid in digestion.
  • Vitamins and Minerals: This meal is rich in B vitamins (especially B12), potassium, and selenium from the salmon, as well as providing hydration and antioxidants from the cucumber.

Preparation & Cooking Time

This elegant meal comes together surprisingly quickly, making it perfect for both weeknight dinners and weekend entertaining.

  • Preparation Time: 20 minutes (includes making the marinade and salad dressing).
  • Marinating/Resting Time: 30 minutes (this is hands-off time).
  • Cooking Time: 8-10 minutes.
  • Total Time: Approximately 1 hour, with only about 30 minutes of active work.

How to Serve Your Masterpiece

Presentation elevates a meal. Serve this dish in a way that highlights its beautiful colors and textures.

  • Plating:
    • Place a generous scoop of the crisp cucumber salad on one side of the plate or in a shallow bowl.
    • Carefully lay a grilled miso salmon fillet next to the salad, with the beautifully caramelized top facing up.
    • For a more integrated dish, you can place the salmon fillet directly on top of a bed of the cucumber salad.
  • Garnishes:
    • Sprinkle everything with extra toasted sesame seeds.
    • Top with thinly sliced green onions (scallions) for a mild, fresh bite.
    • Add a few leaves of fresh cilantro for a bright, herbal note.
    • For those who like heat, a pinch of red pepper flakes or a drizzle of chili oil over the salmon is fantastic.
  • Perfect Pairings:
    • Grains: Serve alongside a bowl of fluffy steamed Japanese short-grain rice, nutty brown rice, or quinoa to soak up any extra flavors. Chilled soba noodles also make an excellent pairing.
    • Vegetables: Complement the meal with simple sides like steamed edamame, sautéed bok choy with garlic, or blanched asparagus.
    • Drinks: A crisp, dry white wine like a Sauvignon Blanc or Pinot Grigio cuts through the richness beautifully. A dry sake or a light Japanese lager are also classic pairings. For a non-alcoholic option, iced green tea or jasmine tea is wonderfully refreshing.

Additional Tips for Success

Take your miso salmon from great to extraordinary with these eight professional tips.

  1. Don’t Over-Marinate: Miso is salty and contains enzymes that can break down the protein structure of the fish. Marinating for more than a few hours can result in a mushy texture. 30 to 60 minutes is the ideal window.
  2. Wipe, Don’t Scrape: Before grilling, gently wipe off any thick clumps of the marinade from the salmon’s flesh. Leave a thin layer for flavor, but remove excess to prevent the sugars and miso solids from burning too quickly on the hot grates.
  3. Master the Skin: The secret to crispy, non-stick skin is a three-part process: a very clean grill, a very hot grill, and well-oiled grates. Don’t try to flip the fish until the skin has had time to crisp up and release naturally.
  4. Try Alternative Cooking Methods: No grill? No problem! You can cook this salmon under the broiler (place on a foil-lined baking sheet and broil for 6-8 minutes) or pan-sear it (in a hot, oiled skillet, skin-side down for 4-6 minutes, then flip and cook for 2-3 minutes more).
  5. Don’t Fear the Doneness Test: The best way to check for doneness is with an instant-read thermometer (130-135°F for perfect medium). If you don’t have one, use a fork to gently peek into the thickest part of the fillet. It should be opaque and flake easily, with just a hint of translucency in the very center. Remember it will continue to cook slightly after you remove it from the heat.
  6. Make the Salad Dressing Ahead: The cucumber salad dressing can be made up to 3 days in advance and stored in an airtight container in the refrigerator. This saves you a step on a busy night. Just remember to salt and drain the cucumbers right before serving for maximum crispness.
  7. Marinade Variations: Feel free to customize the marinade. A teaspoon of freshly grated orange or yuzu zest can add a wonderful citrusy brightness. A tablespoon of sake can replace the mirin for a drier, more complex flavor.
  8. Use Leftovers Creatively: Leftover miso salmon is fantastic! Flake it and toss it into a leafy green salad for lunch the next day, mix it with rice for a quick fried rice, or fold it into an omelet for a savory breakfast.

Frequently Asked Questions (FAQ)

Here are answers to some common questions about making Grilled Miso Salmon.

1. Why did my miso marinade burn on the grill?
The marinade contains mirin and miso, both of which have sugar content. If your grill is too hot, these sugars will burn before the salmon has a chance to cook through. The key is to use medium-high heat, not scorching-hot, and to wipe off excess marinade before grilling.

2. Can I use frozen salmon for this recipe?
Absolutely. Just make sure to thaw it completely and safely first. The best method is to transfer it from the freezer to the refrigerator the night before you plan to cook it. Once thawed, pat it completely dry with paper towels just as you would with fresh salmon.

3. Is this recipe gluten-free?
It can easily be made gluten-free. Miso paste is typically gluten-free, but always check the label to be sure. The key substitution is to use tamari, which is a Japanese soy sauce brewed with little to no wheat, instead of standard soy sauce.

4. How do I know when my salmon is perfectly cooked?
The most reliable method is an instant-read thermometer inserted into the thickest part, aiming for 130-135°F for a moist, medium finish. Visually, the flesh will turn from translucent to opaque and will flake easily when prodded with a fork. It’s always better to slightly undercook it than to overcook it, as it will carry over cook for a few minutes while it rests.

5. I don’t have a grill. What’s the best alternative?
The broiler is an excellent alternative that mimics the top-down heat of a grill. Place the salmon on a foil-lined sheet pan and broil 4-6 inches from the heat source for 6-8 minutes. Pan-searing in a hot, non-stick or cast-iron skillet is also a great option.

6. Can I prepare parts of this dish ahead of time?
Yes. You can make the miso marinade up to 3 days ahead and store it in the fridge. The cucumber salad dressing can also be made in advance. However, you should only marinate the salmon and prepare the actual cucumber salad on the day you plan to serve it for the best texture and freshness.

7. What’s the difference between rice vinegar and other vinegars? Can I substitute?
Rice vinegar is milder, less acidic, and slightly sweeter than most Western vinegars like white wine or apple cider vinegar. It’s a key component of the balanced flavor profile. If you must substitute, apple cider vinegar is the closest option, but you may need to add a tiny bit more sugar to compensate for its sharpness.

8. My cucumber salad came out watery. What did I do wrong?
This almost always happens when the salting-and-draining step is skipped. Cucumbers are over 95% water. Tossing them with salt and letting them sit for 20-30 minutes is essential for drawing out this excess moisture. After salting, be sure to rinse and pat them very dry before adding the dressing. This guarantees a crisp, flavorful salad every time.

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Grilled Miso Salmon and Cucumber Salad


  • Author: Amanda

Ingredients

Scale

Here is everything you will need, broken down by component for clarity.

For the Miso Salmon:

  • 4 (6-ounce) Salmon Fillets: Skin-on, about 1-inch thick. This provides a generous portion per person.
  • 1/4 cup White Miso Paste (Shiro Miso): The foundation of our marinade, providing a sweet and savory umami flavor.
  • 2 tablespoons Mirin: A sweet Japanese rice wine that helps with caramelization and balances the saltiness.
  • 2 tablespoons Rice Vinegar: Adds a bright, acidic tang to cut through the richness.
  • 1 tablespoon Soy Sauce or Tamari: For a deeper, saltier umami flavor. Use tamari for a gluten-free option.
  • 1 teaspoon Toasted Sesame Oil: Lends a nutty, aromatic finish.
  • 1 teaspoon Grated Fresh Ginger: Provides a warm, zesty kick.
  • 1 clove Garlic, minced: Adds a pungent, aromatic depth.

For the Cucumber Salad:

  • 2 English or 4 Persian Cucumbers: Thinly sliced. These varieties are crisp and have minimal seeds.
  • 1 teaspoon Kosher Salt: Used to draw excess water from the cucumbers, keeping them crisp.
  • 1/4 cup Rice Vinegar: The acidic base for the zesty dressing.
  • 1 tablespoon Granulated Sugar: Balances the vinegar and enhances the flavors.
  • 1 teaspoon Soy Sauce or Tamari: Adds a touch of savory depth to the dressing.
  • 1 teaspoon Sesame Seeds (toasted): For a nutty crunch and visual appeal.
  • Optional Garnish: Thinly sliced scallions, fresh cilantro, or red pepper flakes for a bit of heat.


Instructions

Follow these detailed steps to ensure a flawless result every time. We’ll break it down into three main parts.

Part 1: Crafting the Miso Marinade & Marinating the Salmon

  1. Create the Marinade: In a medium bowl, whisk together the white miso paste, mirin, 2 tablespoons of rice vinegar, soy sauce (or tamari), toasted sesame oil, grated ginger, and minced garlic. Continue whisking until the mixture is completely smooth and no lumps of miso remain. The consistency should be like a thick glaze.
  2. Prepare the Salmon: Pat the salmon fillets completely dry with paper towels. This is a crucial step! A dry surface allows the marinade to adhere properly and helps the skin get wonderfully crispy on the grill.
  3. Marinate: Place the salmon fillets in a shallow dish or a reusable zip-top bag. Pour the miso marinade over the salmon, using a spoon or your hands to ensure each fillet is evenly coated on all sides, especially the flesh side.
  4. Rest: Cover the dish or seal the bag and place the salmon in the refrigerator to marinate for at least 30 minutes, but no longer than 2 hours. The salt and acid in the marinade will begin to “cook” the fish (like ceviche) if left for too long, altering its texture. 30-60 minutes is the sweet spot.

Part 2: Assembling the Refreshing Cucumber Salad

    1. Salt the Cucumbers: While the salmon is marinating, place the thinly sliced cucumbers in a colander set over a bowl. Sprinkle them with the 1 teaspoon of kosher salt and toss gently to coat. Let them sit for 20-30 minutes. You will see a significant amount of water drip into the bowl below.
    2. Rinse and Dry: After 20-30 minutes, gently rinse the cucumbers under cold water to remove the excess salt. Then, and this is another critical step, thoroughly pat them dry with paper towels or squeeze them gently in a clean kitchen towel. You want them as dry as possible to ensure a crisp salad.
    3. Make the Dressing: In a separate small bowl, whisk together the 1/4 cup of rice vinegar, granulated sugar, and 1 teaspoon of soy sauce until the sugar is completely dissolved.
    4. Combine: Place the dried cucumbers in a serving bowl. Pour the dressing over the top and add the toasted sesame seeds. Toss everything together until well combined. You can serve it immediately or chill it in the refrigerator until the salmon is ready.
Kitchen remodeling

Part 3: Grilling the Salmon to Flaky Excellence

  1. Preheat the Grill: Preheat your gas or charcoal grill to medium-high heat (around 400-450°F or 200-230°C).
  2. Clean and Oil the Grates: Once the grill is hot, clean the grates thoroughly with a grill brush. Then, take a paper towel, fold it several times, dip it in a neutral high-heat oil (like canola or avocado oil), and use tongs to wipe it over the grates. This prevents the salmon from sticking.
  3. Grill Skin-Side Down: Remove the salmon from the marinade, allowing any excess to drip off. Gently place the fillets skin-side down on the hot, oiled grates. The skin will protect the delicate flesh from the direct heat.
  4. Cook: Close the grill lid and cook for 4-6 minutes. The timing depends on the thickness of your fillets. During this time, the skin should become crispy and release easily from the grates. Resist the urge to move the fish around.
  5. Flip and Finish: Using a thin, flexible fish spatula, carefully flip the salmon fillets. You’ll notice the top is beautifully caramelized. Cook for another 2-4 minutes on the flesh side, just until the salmon is cooked through. The fish is done when it flakes easily with a fork or when an instant-read thermometer inserted into the thickest part reads 130-135°F (54-57°C) for medium. Be careful not to overcook it!
  6. Rest: Immediately remove the salmon from the grill and let it rest on a clean plate for a few minutes. This allows the juices to redistribute throughout the fillet, ensuring a moist final product.

Nutrition

  • Serving Size: one normal portion
  • Calories: 480