Blackened Miso Salmon with Creamy Coconut Cucumber Salad… Sweet and salty broiled (or air fried) salmon with a crispy caramelized top and tender interior. The cucumber salad is light and fresh with coconut milk and asian flavors. All served over black rice for am easy, delicious meal in less than 40 minutes.

How to Make Miso Blackened Salmon

This Blackened Miso Salmon is super simple, all you do is marinate the fish on the counter for about 15-20 minutes then pop it under the broiler for about 10 minutes.

The marinade is a blend of soy sauce, honey, miso and lime juice. It’s the perfect marinade, but also a great sauce for drizzling over the fish once it’s cooked, so reserve about 1/4 cup before adding the fish!

Once the salmon has absorbed some of those delicious flavors, turn on the broiler and place an oven rack about six inches below the heating element. This prevents the salmon from burning or even catching fire. To cook the salmon, I used a broil pan but a foil lined baking sheet would work too.

Remember to keep a close eye on the salmon while it’s under the broiler. Due to the salmon’s proximity to the heat, the sugars from the honey and miso will caramelize, while the inside stays nice and tender. Everyone’s oven is a little bit different so you want to watch out for burning. Even though this salmon is meant to be “blackened,” you just want a little color around the edges, truly burnt fish will be bitter.

Serve the Blackened Miso Salmon fresh out of the oven with a drizzle of that reserved marinade. I like to remove the skin before plating but do whatever you like!

This Miso Blackened Salmon also tastes delicious when cooked in the air fryer. The method is very similar to the broiler. Just place your salmon filets in the basket of the air fryer and cook for about 5 minutes. Brush over some of the remaining marinade and air fry for an additional 2-4 minutes or until the salmon is cooked to your liking.

Creamy Coconut Cucumber Salad

The Blackened Miso Salmon will take about 15 minutes to marinate, so that’s the perfect amount of time to make the Coconut Cucumber Salad!

This salad was inspired by those heavy cucumber salads made with sour cream and dill. This one uses coconut milk instead, so it’s a little lighter, dairy free and (in my opinion) more flavorful. Make sure to use full fat, unsweetened coconut milk. This is going to make the salad super creamy and rich.

Very straightforward to make, just slice your cucumber, chop the scallions and a little cilantro. Toss everything together in a large bowl with the coconut milk, lime juice and lime zest before tasting and adding salt. This type of coconut milk has a tendency to separate, so be sure to shake the can before opening. The salad can sit at room temperature while the salmon cooks or be refrigerated and made in advance.

Tips For Serving

I served my Blackened Miso Salmon and cucumber salad over some black rice, also called “Forbidden Rice.” It goes perfectly with these flavors if you can find it. If not, cook up some short grain brown or white rice instead.

I also added a sprinkle of red chili flakes over the whole dish for a bit of heat. This is optional, but it does go really nicely with the coolness from the cucumber salad.

More Recipes to Try

• Honey BBQ salmon tacos with mango slaw
• Crunchy brown rice bowls with salmon
• Honey sesame chickpea lettuce wraps
• Ginger peach meatballs with coconut rice
• Black pepper noodles with honey roasted edamame

Made this recipe? Tag @wandering_chickpea on Instagram to be featured in my stories and follow along on Pinterest for more delicious recipes!

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Yield: 4 servings

Blackened Miso Salmon with Creamy Coconut Cucumber Salad

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Easy broiled (or air fried!) miso marinated salmon and a a creamy coconut based cucumber salad filled with asian flavors, all served over black rice.

Prep Time 25 minutes

Cook Time 10 minutes

Total Time 35 minutes

Ingredients

• 1 lb skin-on salmon, cut into 4 oz filets
• 1/4 cup low-sodium soy sauce
• 2 tbsp honey
• 1 tbsp white miso paste
• 1 tbsp olive oil
• 1 garlic clove, minced
• Juice from 1 lime
• Cooked black or brown rice for serving

For the coconut cucumber salad

• 1 large English cucumber or 4 mini cucumbers, sliced
• 4 green onions, sliced
• 2 tbsp cilantro, chopped
• 1/3 cup full fat, unsweetened coconut milk
• 1/2 tsp honey
• Juice and zest from 1 lime
• Kosher salt to taste

Instructions

1. In a small bowl, whisk together the soy sauce, honey, miso, olive oil, garlic and lime juice and zest. Pour 3/4 of the marinade into a shallow dish and place the salmon skin side up. Marinate for 15-20 minutes.
2. Meanwhile, make the cucumber salad. Combine all ingredients in a large bowl. Taste for salt and add more as needed.
3. To cook the salmon, preheat the broiler and place an oven rack 6 inches below the heating element.
4. Place the salmon filets skin side down on a broil pan or foil lined baking sheet and cook for 8-10 minutes until no longer opaque and slightly blackened on top. (see note for airfryer instructions)
5. Brush the remaining marinade over the cooked salmon. Serve fresh with the cucumber salad and a side of black rice if desired.
   

Notes

Air Fryer Instruction: Preheat the airfryer to 400° F. Place the salmon filets in the basket and airfry for 5 minutes then spoon over some of the remaining marinade on top of each filet. Airfry for another 2-4 minutes or until cooked to your liking.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 514Total Fat: 25gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 92mgSodium: 1001mgCarbohydrates: 37gFiber: 2gSugar: 19gProtein: 35g

All nutritional info is an estimation

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