Miso-Marinated Salmon with Cucumber-Daikon Relish

Very good. My salmon skin didn't crisp up and I was worried about overcooking it so I didn't leave it in for longer. Maybe 5-6 inches is a bit far from the flame? I can see how it would benefit from a longer marinating time, though it's not necessary. I marinated for about 2-3 hours and the flavor, while noticeable, was very subtle. The rest of the vinegar dressing from the cucumber-daikon combo was great served over the white rice, as some other reviewers suggested.

• tastysausagerecipe

• Brooklyn, NY

• 4/12/2014

Made this with live brown-rice miso, grilled on a charcoal fire, and I swear it was the best fish I've ever had.

• scr96

• Washington, DC

• 9/18/2013

I used to make this recipe regularly around the time it was originally published. And then we moved overseas and could not find miso so it dropped from our regular rotation. After an inspired moment yesterday, my husband and I remembered this recipe and thought we would try it again with a salmon steak on the grill. It was just as good (if not better) than we remembered! It is now back on the top of the list. (Note, it is also a really forgiving recipe - super easy to put together. And when I did not have any rice wine vinegar, I used balsamic and it was absolutely delicious).

• agasque

• Washington, DC

• 6/16/2013

This was insanely easy to make and absolutely delicious. Better than if not on par with a gourmet meal at a nice restaurant. I paired this salmon w/ a mango/cucumber/jalepeno relish and it was very nice. Def give this recipe a go and it is bound to be on your weekly rotation....

• anni621

• NJ

• 12/23/2012

鲑鱼味噌伟大的秘诀。没有调整except for marinating overnight. there was enough flavor and sauce for this salmon. it's not suppsoed to be exceptionally heavy.

• Anonymous

• berkeley, ca

• 11/1/2010

I think the marinade could have used more miso paste and more liquid. The flavor was good, but since there was so little marinade, the fish was a little bland, even though I cooked the fish in all the marinade instead of shaking off the excess. I put the fish in the oven because my broiler is out of commission. I'd used another recipe as a reference for oven temp and times (500 degrees for 6 mins per side is way too hot, and will overcook the fish). I've had incredible miso-marinated salmon before, but this was not.

• kokoskote

• NYC

• 10/2/2010

Easy and everyone loved it. I only marinaded for 1 hour. My kids 4 and 2 both gobbled it down asking for more.

• hngbc

• Seattle, WA

• 6/27/2010

I made this with some wild sockeye salmon and it was simply amazing. I only marinated it for about 2 hours but that was enough for the fish. The diakon-cucumber salad could be marinated over night for best results.

• jmpinn

• Los Angeles, CA

• 7/12/2009

This is pretty good, but not the greatest recipe ever. I saved the marinade, cooked it and put it on top of the fish as several reviewers recommended. I wish I hadn't done that, as it overwhelmed the salmon. Thank you to the reviewer who pointed out that the cucumber-daikon relish is not the 3 ingredients listed below that, you have to click on the relish. I was confused about that.

• amoule

• 6/6/2009

this was delicious! Even my daughter said "I love salmon" and my husband said "you always say you hate it!". My only change was to bake at 475 and a light sprinkling of Japanese seven spice when done. I prefer baking to broiling salmon. I served with jasmine rice to which I added dill, butter, lemon zest and edamame. I made a side salad of Persian cucumbers with ricewine vinegar and some sugar and salt. Delicious and the glaze was just so tasty! Don't scrape it off---let it bake through.

• Anonymous

• San Diego

• 3/12/2009

I adore this recipe - I could eat it weekly without tiring of it. Like the other posters, I definitely don't scrape off the marinade. I'm embarrassed to add that I have never actually made the accompanying cuke/daikon relish - I must do it one of these days. It will probably tip the meal up into another realm.

• stwa

• Ottawa

• 2/24/2009

I've made this recipe a number of times and absolutely love it. I've heeded the advice of a number of reviewers and have marinated the salmon as long as 24 hours. I've also spooned some of the marinade (after microwaving or boiling to kill any bacteria) over the fish, before spooning on the cucumber-daikon relish, to add more miso flavor. But the one adjustment that added the most has to do with the steamed rice tossed with shelled edamame, which always felt a bit bland. So this last time, I added a couple of spoonfuls of the the liquid that the cucumber-daikon relish is soaking in (rice vinegar, sugar, ginger, cayenne pepper)and tossed it with the rice and edamame. Wow! It helped unify the top and bottom of the dish and took it to a new level. Try it.

• Anonymous

• Los Angeles

• 1/29/2009

Made the complete meal as part of an Asian-themed cooking class I hosted. Also made Vietnamese Summer Rolls and Green Tea Cheesecake, also on this site. I wanted the salmon to have a deeper flavor, so did not scrape off much of the marinade. Plates looked gorgeous, just like the picture, and guests really enjoyed the dish.

• gypsylthr

• Phoenix, AZ

• 5/2/2008

An absolutely delicious marinade. I've let the salmon sit for 20 minutes and overnight, but I feel the flavor is just as good either way. We make extra sauce, heat in a small frying pan and use over rice or as extra sauce for the fish. This is a winner!

• Middleem

• Buffalo

• 2/25/2008

An excellent and easy recipe! Everyone loved both the salmon and the cucumber relish, and licked the bowl for the marinade.

• Anonymous

• New York, NY

• 2/19/2008