Miso-marinated Salmon With Cucumber-daikon Relish Recipe

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Miso-Marinated Salmon with Cucumber-Daikon Relish

Vicki Butts (lazyme)


The Cucumber-Daikon Relish is posted as another recipe. (Cucumber-Daikon Relish)

Make the relish first, then proceed with the salmon.

Serve the salmon with steamed rice tossed with shelled edamame (fresh green soybeans).

From Bon Appetit October 2002.

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20 Min
10 Min


1/4 c
white miso (fermented soybean paste)
1/4 c
mirin (sweet japanese rice wine)
2 Tbsp
unseasoned rice vinegar
2 Tbsp
green onions, minced
1 1/2 Tbsp
fresh ginger, minced
2 tsp
sesame oil
6 6-oz
salmon fillets with skin
vegetable oil spray


1 1/2 tsp
sesame seeds, toasted
1/2 c
radish sprouts
1/2 8x8-inch sheet dried nori, cut with scissors into matchstick-size strips


1Whisk first 6 ingredients in 13x9x2-inch glass baking dish to blend for marinade.

2Add salmon; turn to coat. Cover and chill at least 30 minutes and up to 2 hours.

3Preheat broiler.

4Line heavy large baking sheet with foil; spray with nonstick spray.

5Remove salmon fillets from miso marinade; using rubber spatula, scrape off excess marinade.

6Arrange salmon, skin side up, on prepared baking sheet. Broil 5 to 6 inches from heat source until skin is crisp, about 2 minutes.

7Using metal spatula, turn salmon over. Broil until salmon is just cooked through and golden brown on top, about 4 minutes.

8Transfer salmon to plates, skin side down.

9Make the relish. (Cucumber-Daikon Relish).

Spoon Cucumber Relish over.

10Sprinkle with sesame seeds, then sprouts and nori.

11Serve immediately.

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Japanese