Miso-Honey Grilled Salmon with Sesame Cucumber Salad

Name: Miso-Honey Grilled Salmon with Sesame Cucumber Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: BBQ and grilling
Ingredients: 4 fillets skin-on salmon fillets; 3 tbsp white miso paste; 2 tbsp honey; 1 tbsp soy sauce; 3 tbsp rice vinegar; 1 tbsp fresh ginger, grated; 2 tsp toasted sesame oil; 2 cucumbers English cucumbers; 3 stalks scallions, thinly sliced; 2 tbsp toasted sesame seeds; 2 tbsp fresh cilantro, chopped; 1 tsp kosher salt

Charred cedar-scented salmon glazed with a savoury-sweet miso-honey lacquer, served alongside a crisp, cooling sesame cucumber salad.

Time: 25 min
Servings: 4
Level: Intermediate

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Original Olivi recipe · nutrition calculated per serving

Ingredients

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4servings

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Instructions

8 steps · tick them off as you cook

In a small bowl, whisk the white miso, honey, soy sauce, rice vinegar, grated ginger, and toasted sesame oil into a smooth, glossy glaze.
Pat the salmon fillets dry and brush each one generously with two-thirds of the glaze; reserve the rest for finishing. Let the salmon marinate for 20 minutes at room temperature.
20 minutes
Preheat the grill to medium-high, around 425°F (220°C), and oil the grates thoroughly with a paper towel dipped in neutral oil to prevent sticking.
Meanwhile, thinly slice the English cucumbers on a mandoline, toss with 1 tsp kosher salt, and let drain in a colander for 10 minutes; pat dry with a clean towel.
10 minutes
Toss the drained cucumbers with the rice vinegar, a drizzle of sesame oil, thinly sliced scallions, and toasted sesame seeds until glistening.
Place the salmon fillets skin-side down on the grill and cook undisturbed for 4 minutes, until the skin crisps and releases easily.
4 minutes
Flip carefully and grill for 2–3 minutes more, brushing with the reserved glaze, until the flesh flakes gently and reaches an internal temperature of 125°F (52°C).
3 minutes
Transfer the salmon to plates, shower with chopped cilantro and extra sesame seeds, and serve alongside a generous mound of cucumber salad.

Chef's tip

Start the salmon skin-side down and resist the urge to move it—when the skin is fully crisped it will release naturally from the grates, guaranteeing an intact, beautifully charred fillet.