Cristina’s Miso Salmon and Cucumber Salad Recipe

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Cristina’s Miso Salmon and Cucumber Salad Recipe

Go to COOKING ‘Home and Family” for today’s recipe


Miso Salmon
– 2 Tbsp. sweet white miso paste
– 2 Tbsp. mirin (Japanese rice wine)
– 1 Tbsp. low sodium soy sauce
– 1 Tbsp. fresh ginger, peeled and grated
– 1 1/4 pound center-cut salmon fillet, cut into 4 portions
– 1 scallion, thinly sliced
– 1 tsp. olive oil for drizzling
– 2 tsp. toasted sesame seeds
– Fresh sprigs of parsley or cilantro, for garnish
Cucumber Salad
– 6 Persian cucumbers, sliced paper-thin
– 1 Tbsp. low sodium soy sauce
– 1 Tbsp. rice wine vinegar
– 1 Tbsp. toasted sesame seeds


1. Preheat broiler.

2. For the salmon: Line a baking pan with aluminum foil. Coat foil with cooking spray. Whisk miso, mirin, soy sauce and ginger in a small bowl until smooth. Place salmon fillets, skin side down, in the prepared pan. Brush generously with miso mixture. Broil salmon, 3 to 4 inches from the heat source, until opaque in the center, for about 8 to 10 minutes.

3. For the cucumber salad: Wash and slice the cucumbers paper-thin. Squeeze out excess liquid and place in a medium bowl and toss with soy sauce, rice vinegar and sesame seeds.

4. Arrange cucumber salad on plate. Place broiled salmon on top. Garnish with scallion, sesame seeds, cilantro or parsley and drizzle with olive oil (optional).


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  • Julie Merritt

    Looks good. Love Salmon. Will try it.

  • Hi, I would like to make this, but I never know what kind of salmon to buy. I have had salmon I love and some I hate because it is too fishy. Can you tell what is the mildest type of salmon? Thank you!!!

    • Bethann, I always buy fresh wild caught salmon, never farm raised. Ask your butcher if the fish came in the same day you buy. Best Cristina