Blackened Miso Salmon with Creamy Coconut Cucumber Salad

Treat yourself to a meal that’s both elegant and simple with this Blackened Miso Salmon. Each salmon filet is marinated in a savory miso glaze, broiled to perfection with a deliciously charred top, and then paired with a refreshing coconut cucumber salad. This dish combines smoky, sweet, and umami flavors with the cooling creaminess of coconut—perfect for a quick weeknight dinner or a special weekend meal!

I first made this dish when I wanted something that felt fancy but didn’t involve hours in the kitchen. The miso marinade gives the salmon a deep, savory glaze while the broiler creates a beautiful char that you usually only get in restaurants. And the cucumber salad? It’s the perfect complement—creamy, refreshing, and with a hint of citrus. It’s the kind of dish that makes you feel like a pro in the kitchen with minimal effort!

Why You’ll Love This Recipe

• Packed with Flavor: The miso marinade delivers a delightful umami punch, while the broiled finish adds a smoky touch.
• Healthy and Light: This dish is nutrient-rich, full of healthy fats, and paired with a light, refreshing cucumber salad.
• Simple Yet Sophisticated: Looks and tastes gourmet, but it’s a breeze to prepare.
• Great for Meal Prep: Both the salmon and salad hold up well for next-day leftovers, making it perfect for a make-ahead lunch.

Ingredients

For the Miso Salmon:

• 450 grams (1 lb) skin-on salmon, cut into 4 oz (113 grams) filets
• 60 ml (¼ cup) low-sodium soy sauce
• 30 ml (2 tablespoons) honey
• 15 grams (1 tablespoon) white miso paste
• 15 ml (1 tablespoon) olive oil
• 1 garlic clove, minced
• Juice from 1 lime (about 30 ml / 2 tablespoons)
• Cooked black or brown rice, for serving

For the Coconut Cucumber Salad:

• 1 large English cucumber or 4 mini cucumbers, sliced thinly
• 4 green onions, sliced (about 40 grams / 1.4 oz)
• 8 grams (2 tablespoons) cilantro, chopped
• 80 ml (⅓ cup) full-fat, unsweetened coconut milk
• 2.5 ml (½ teaspoon) honey
• Juice and zest from 1 lime (about 30 ml / 2 tablespoons juice)
• Kosher salt, to taste

Directions

1. Marinate the Salmon:
   • In a small bowl, whisk together 60 ml (¼ cup) low-sodium soy sauce, 30 ml (2 tablespoons) honey, 15 grams (1 tablespoon) white miso paste, 15 ml (1 tablespoon) olive oil, minced garlic clove, and juice from 1 lime.
   • Pour ¾ of the marinade into a shallow dish and place the salmon filets skin-side up, ensuring they are well-coated. Marinate for 15-20 minutes in the refrigerator.
2. Make the Coconut Cucumber Salad:
   • While the salmon is marinating, combine the sliced cucumber, green onions, and chopped cilantro in a large bowl.
   • In a small bowl, whisk together 80 ml (⅓ cup) full-fat coconut milk, 2.5 ml (½ teaspoon) honey, and the juice and zest of 1 lime.
   • Pour the dressing over the cucumber mixture, tossing to coat evenly. Taste and adjust the salt as needed. Set aside to allow the flavors to meld.
3. Cook the Salmon:
   • Preheat the broiler and position an oven rack about 6 inches (15 cm) below the heating element.
   • Remove the salmon from the marinade and place the filets skin-side down on a broiler pan or a foil-lined baking sheet.
   • Broil the salmon for 8-10 minutes, or until the fish is cooked through, slightly caramelized, and opaque with a lightly blackened top. For an air fryer alternative, see note below.
   • Brush the cooked salmon with the remaining marinade for an extra layer of flavor.
4. Serve:
   • Serve the blackened salmon hot, paired with a generous portion of the creamy coconut cucumber salad and a side of black or brown rice, if desired.

Notes

• Air Fryer Instructions: To cook the salmon in an air fryer, preheat to 400°F (200°C). Place marinated salmon filets skin-side down in the basket and air fry for about 7-9 minutes, until the fish flakes easily with a fork and has a slight char on top.
• Storage: Leftover salmon can be stored in an airtight container in the refrigerator for up to 2 days. The cucumber salad is best eaten fresh but will keep for 1 day in the refrigerator.
• Substitutions: If you can’t find white miso paste, you can substitute with yellow miso for a slightly milder flavor. For extra heat, add a pinch of red pepper flakes to the marinade.
• Serving Tip: Drizzle a little extra lime juice over the finished dish for a fresh, citrusy boost right before serving.