Easy Miso-Glazed Salmon & Cucumber Salad

My husband found this recipe for a SUPER easy 5-Minute Miso-Glazed Salmon that’s cooked under the broiler.

You can cook it either in your oven or your toaster oven. It tastes amazing. So for dinner tonight, I’m cooking the salmon with some steamed rice and a miso-glazed cucumber salad that I adapted from this recipe.

I know that some of these ingredients may not be staples in everyone’s kitchen, but to me, they’re worth buying and keeping to be able to make this dinner over and over.

Many of these ingredients can be purchased at your regular grocery store in the aisles that sell Asian food items. Some might need to be purchased at an Asian supermarket. I was able to buy all of these at my local grocery store in Utah. The sake was purchased in California and it flew home with us, but I’m sure I could buy it at a liquor store here.

We buy one of those large fillets of wild salmon from Costco when it’s a decent price and divide it into smaller portions to freeze. The night before I  plan to cook them, I just put them in the fridge to thaw.

This dinner is very easy to make and has only a few minutes of prep and cooking time. The salmon literally cooks in five to seven minutes so it’s perfect for both a busy stay-at-home-mama and a working mama.

At the bottom of this post I have typed out a simple schedule of steps for both types of mamas.

Ingredients for the salmon:

  • 1/4 cup red or white miso
  • 1/3 cup sake
  • 1 tablespoon soy sauce
  • 2 tablespoons vegetable or canola oil
  • 1/4 cup sugar
  • 4 salmon fillets, at least 1 inch thick, 5 to 6 ounces each
  • 1 teaspoon sesame seeds (optional item that we like to add)

 

Directions:

Whisk together the miso, sake, soy sauce, vegetable oil and sugar. Put your salmon fillets into a gallon-sized zip-top bag. Pour the mixture over the salmon fillets and seal the bag.


Very gently, squish everything around to thoroughly coat the salmon. Place the bag in the fridge for at least 30 minutes to marinate; longer is better. They can marinate for up to two days.

Preheat your broiler to high. You can use either your regular oven or your toaster oven. Cover a small broiler pan with aluminum foil.

Let the marinade drip off of the salmon pieces into the plastic bag and place them on the broiler pan. If the skin is still on your salmon, place it skin side down.

Sprinkle the sesame seeds on top and broil until the top surface is just starting to brown and the salmon is warm in the center, about 5 to 7 minutes.


Don’t over cook! Serve over steamed white or brown rice and serve immediately.

 

Ingredients for the cucumber salad:

  • 2 large cucumbers, seeds removed and thinly sliced. You can also use 4 mini cucumbers instead.
  • 2 tablespoons white or red miso
  • 1 1/2 tablespoons rice wine vinegar
  • 1 tablespoon sesame oil
  • 1/2 tablespoon honey
  • 1/2 teaspoon crushed red pepper flakes (if someone in your household is sensitive to spicy flavors, you can use less or none)
  • 2 teaspoons sesame seeds
  • 1 tablespoon hot water

Directions:

Slice the cucumbers length-wise and scoop out the seeds with a spoon if you’re using large cucumbers. Thinly slice them with a knife or a mandolin. I used the mini cucumbers here, so no need to scoop out the seeds.

In a large bowl, combine the miso, vinegar, sesame oil, honey, red pepper flakes, sesame seeds and hot water. Whisk them together.

Add in your cucumbers and stir to thoroughly coat everything. Cover and stick the bowl in the fridge for at least 30 minutes to let the flavors get happy together.

Before serving, toss one more time and sprinkle a few sesame seeds and/or red pepper flakes on top to make it look pretty.

 

SAHM:

In the morning:

  • Prepare the marinade and put the marinating salmon in the fridge to get happy with the flavors.

Nap time:

  • Slice the cucumbers, prepare the sauce, toss to coat. Cover and stick in the fridge.

Dinner time:

  • Cook the rice.
  • Preheat the broiler on your toaster oven or oven.
  • Toss the cucumber salad once more and sprinkle a few sesame seeds on top to make it look pretty.
  • Cook the salmon.
  • Eat!

Working mama:

Before leaving for work or the night before:

  • Prepare the salmon marinade and put the salmon in the fridge to get happy with the flavors.

When you get home from work:

  • Cook the rice. If you don’t have the time to cook rice, pick up some take-out steamed rice from a local Chinese, Thai, Korean or Vietnamese restaurant.
  • Preheat the broiler on your oven or toaster oven.
  • Dice the cucumbers, prepare the sauce, toss to coat. Cover and stick in the fridge.
  • Cook the salmon.
  • Toss the cucumber salad once more and sprinkle a few sesame seeds on top to make it look pretty.
  • Eat!

We love this meal at our house and my son easily gobbles up an adult-sized portion of the salmon. He just loves it that much.

One Response to Easy Miso-Glazed Salmon & Cucumber Salad

  1. I love how you gave different directions for SAHM’s and working mama’s!! Cucumber salad looks delish!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>