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Easy Miso Glazed Salmon Recipe with Sesame Cucumber Noodles Made Perfect

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A quick and flavorful salmon dish featuring a sweet-savory miso glaze paired with crisp, refreshing sesame cucumber noodles. Perfect for a healthy, fuss-free dinner that feels special.

Ingredients

Scale
  • 6 oz salmon fillets, skin-on, fresh or thawed, preferably wild-caught
  • 2 tablespoons white miso paste
  • 1 tablespoon soy sauce (low sodium preferred)
  • 1 tablespoon mirin (or substitute with rice vinegar and a pinch of sugar)
  • 1 tablespoon honey
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1 teaspoon toasted sesame oil
  • 1 large English cucumber, spiralized or thinly sliced into noodles
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon soy sauce
  • 1 tablespoon toasted sesame seeds
  • 2 tablespoons thinly sliced scallions
  • Pinch of red pepper flakes (optional)

Instructions

  1. In a small bowl, whisk together 2 tablespoons white miso paste, 1 tablespoon soy sauce, 1 tablespoon mirin, 1 tablespoon honey, 1 teaspoon grated fresh ginger, 1 minced garlic clove, and 1 teaspoon toasted sesame oil until smooth. Set aside.
  2. Using a spiralizer or vegetable peeler, create long, thin noodles from 1 large English cucumber. Place them in a colander or dish and sprinkle a pinch of salt over them. Let sit for 10 minutes to draw out excess water, then gently squeeze and pat dry with paper towels.
  3. In a separate bowl, whisk together 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, 1 teaspoon soy sauce, and a pinch of red pepper flakes if using. Toss the drained cucumber noodles with this dressing, then add 1 tablespoon toasted sesame seeds and 2 tablespoons thinly sliced scallions. Set aside to marinate.
  4. Heat a non-stick or cast iron skillet over medium-high heat. Place the salmon fillets skin-side down (no oil needed if your pan is well-seasoned; otherwise, add a teaspoon of neutral oil). Cook for 4–5 minutes until the skin is crisp and releases easily from the pan.
  5. Carefully turn the salmon over and brush the top generously with the miso glaze. Cook for another 3–4 minutes, basting occasionally with the glaze, until the salmon is cooked through but still moist inside (about 130°F/54°C internal temperature).
  6. Remove salmon from pan and let rest for 2 minutes. Serve over a bed of sesame cucumber noodles, spooning any extra glaze from the pan over the top.

Notes

Let the salmon skin crisp undisturbed for best texture. Use a thin spatula to flip the salmon gently to keep fillet intact. If glaze thickens too much during cooking, add a splash of water or mirin to loosen it. Salt and drain cucumber noodles well to avoid sogginess. Salmon rests 2 minutes after cooking to lock in juiciness. For gluten-free, substitute tamari for soy sauce. Can bake salmon at 400°F for 12–15 minutes, brushing with glaze halfway through.

Nutrition

Keywords: miso glazed salmon, sesame cucumber noodles, quick salmon recipe, healthy dinner, easy salmon glaze, Asian salmon recipe, gluten-free salmon, weeknight dinner

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