Miso Glazed Salmon with Steamed Rice & Cucumber Salad

A light, umami-packed dinner that looks like it costs $34 but didn’t

This one’s for those nights when you want something a bit fancy-ish but still easy enough to make without needing a sushi chef diploma. Miso Glazed Salmon is one of those sneaky recipes that looks impressive, tastes amazing, and takes less effort than finding your Uber Eats login again.

It’s light, slightly sweet, and full of umami (that savoury “ooh-what-is-that” flavour), and the cucumber salad adds just enough crunch and tang to keep things fresh. Throw in some jasmine rice, a squeeze of lime, and boom—you’re basically a home-cooked hero.

Let’s miso!

🛒 What You’ll Need (for one gourmet-in-training)

For the salmon glaze:

1 salmon fillet (about 150–200g)
1 tbsp white miso paste
1 tsp honey (or maple syrup)
1 tsp soy sauce (low sodium works too)
A little oil for greasing the tray

For the rice:

½ cup jasmine rice (or whatever’s in the pantry)

For the cucumber salad:

½ cucumber, peeled into ribbons
1 tsp rice vinegar
Pinch of sugar
Tiny splash of sesame oil (optional but yum)

To finish (optional but recommended):

Sesame seeds
Fresh lime wedge
A smug grin

🍳 How to Make It

1. Cook the rice

Rinse your jasmine rice until the water runs clear.
Pop it in a pot with 1 cup of water, bring to the boil, then reduce to low, cover, and simmer for 12–15 minutes.
Turn off the heat, fluff with a fork, and let it sit (lid on) until ready to serve. Or just use microwave rice—we’re not judging.

2. Prep the salmon glaze

Mix miso paste, honey, and soy sauce in a small bowl.
Line a small baking tray with foil or baking paper, lightly oil it, and place the salmon skin-side down.
Brush generously with the miso glaze.

3. Cook the salmon

Oven method: Preheat to 200°C (180°C fan), and bake salmon for 12–15 minutes until just cooked through and starting to caramelise.
Grill method: Pop it under a hot grill for about 8–10 minutes, watching it closely so it doesn’t go from “yum” to “charcoal art project.”

4. Make the cucumber salad

Peel your cucumber into ribbons with a veggie peeler or slice super thin.
Toss with rice vinegar, a pinch of sugar, and a teeny drizzle of sesame oil if using.
Let it sit for a few minutes to soak up all that zing.

🧠 Why It Works

Miso paste = flavour bomb. A little goes a long way.
Balanced and bright: The tangy cucumber cuts through the richness of the salmon glaze like a pro.
Looks fancy, isn’t. Minimal chopping, one tray, and a side dish that doesn’t involve turning on the stove? That’s a win.

🥄 Swaps & Tips

No miso? Try a mix of soy sauce and tahini with a dash of vinegar for a similar vibe.
No cucumber? Use shredded carrot or even thinly sliced capsicum.
Dairy-free & gluten-free: This one’s naturally dairy-free. For gluten-free, use tamari or coconut aminos instead of soy sauce.
Hot tip: Finish with sesame seeds and a squeeze of lime for that restaurant-but-at-home feel.

🧡 Perfect For:

A solo sushi-bar experience without leaving your house
Date night where you pretend you “cook like this all the time”
Something light, bright, and a little bit cheffy on a Tuesday

🙌 Wrap-Up

If you’ve been looking for a reason to buy miso paste and actually use it, this is it. Miso Glazed Salmon brings the wow factor with none of the stress, and pairs perfectly with rice, salad, or your favourite wine and a smug text to your foodie friend (“yes, I made this”).

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