Miso-Honey Grilled Salmon with Sesame Cucumber Salad

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

Instructions

1. 1

   In a small bowl, whisk the white miso, honey, soy sauce, rice vinegar, grated ginger, and toasted sesame oil into a smooth, glossy glaze.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Toss the drained cucumbers with the rice vinegar, a drizzle of sesame oil, thinly sliced scallions, and toasted sesame seeds until glistening.

6. 6

   Place the salmon fillets skin-side down on the grill and cook undisturbed for 4 minutes, until the skin crisps and releases easily.

7. 7

   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).

8. 8

   Transfer the salmon to plates, shower with chopped cilantro and extra sesame seeds, and serve alongside a generous mound of cucumber salad.