Miso-Marinated Salmon with Cucumber-Daikon Relish

Miso-marinated Salmon With Cucumber-daikon Relish

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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

How to Make Miso-Marinated Salmon with Cucumber-Daikon Relish


  1. Whisk first 6 ingredients in 13x9x2-inch glass baking dish to blend for marinade.
  2. Add salmon; turn to coat. Cover and chill at least 30 minutes and up to 2 hours.
  3. Preheat broiler.
  4. Line heavy large baking sheet with foil; spray with nonstick spray.
  5. Remove salmon fillets from miso marinade; using rubber spatula, scrape off excess marinade.
  6. Arrange salmon, skin side up, on prepared baking sheet. Broil 5 to 6 inches from heat source until skin is crisp, about 2 minutes.
  7. Using metal spatula, turn salmon over. Broil until salmon is just cooked through and golden brown on top, about 4 minutes.
  8. Transfer salmon to plates, skin side down.
  9. Make the relish. (Cucumber-Daikon Relish).

    Spoon Cucumber Relish over.
  10. Sprinkle with sesame seeds, then sprouts and nori.
  11. Serve immediately.

Printable Recipe Card

About Miso-Marinated Salmon with Cucumber-Daikon Relish

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

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