Tender salmon with a sticky glaze of white miso and honey is balanced by crisp cucumber dressed with rice vinegar. Serve with rice for a complete main course.
White miso gives the salmon a gentle, savory flavor without overpowering the fish. The paste is salty and full of umami; honey makes the glaze smooth and mellow, while rice vinegar adds a touch of brightness. Together, these flavors balance the rich salmon. The combination is inspired by Japanese ingredients, but this quick oven-baked dish is a modern home-cooking variation, not a claim to be a classic Japanese recipe.
A thin layer of glaze works better here than a thick one. Miso and honey brown quickly, so brush the fillets lightly at first and add the rest near the end. This gives the outside shine and flavor without letting the honey get too dark. The salmon is ready as soon as it is just opaque and flakes apart with a fork; a thin fillet needs less time than a thick one. Stay close to the oven during the last few minutes.
The cucumber provides a cool, crisp contrast. A short rest with salt draws some moisture from the slices, so the salad won’t turn watery once you add the vinegar dressing. Cucumber is often at its best in summer, but a firm cucumber works all year round. Slice it thinly with a sharp knife or mandoline, and watch your fingers. Sesame oil adds a nutty aroma; toasted sesame seeds mainly add extra crunch.
White miso is generally milder and a little sweeter than red miso. Red miso works too, but use a little less and taste the glaze before brushing it onto the fish. No rice vinegar on hand? A mild apple cider vinegar will work, preferably diluted slightly with water, although the flavor will be different. It’s best not to leave out the honey: it helps the glaze stick and caramelize. For a gluten-free version, use only miso that is explicitly labeled as gluten-free.
Serve the salmon straight away with warm rice and the cucumber salad on the side, so the fresh dressing doesn’t run over the sticky glaze. If you like, spoon any dressing left in the bottom of the bowl over the rice. The quantities are for two people; for a larger table, arrange the fish on a roomy baking sheet and keep the fillets apart so they cook evenly.
Preheat the oven to 200 °C and line a baking sheet with parchment paper. Cook the rice according to the package instructions.
Slice the cucumber thinly. Toss it in a bowl with the salt and leave for 10 minutes. Drain off the liquid, then mix the cucumber with 1 tbsp rice vinegar, the sesame oil and the sesame seeds.
Whisk the white miso, honey and remaining 1 tbsp rice vinegar in a small bowl until smooth. Place the salmon fillets on the baking sheet and brush them with about half of the miso glaze.
Roast the salmon for 7 minutes. Brush with the rest of the glaze and roast for another 3–5 minutes, until the fish is just cooked and the glaze is glossy. The exact time depends on the thickness of the fillets.
Divide the rice and cucumber salad between two plates and serve with the salmon.
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