Miso-Glazed Salmon Salad with Avocado and Cucumber
Flaky salmon glazed with savory miso, served over crisp greens with creamy avocado and refreshing cucumber. This japanese-inspired salads ready in about 28 minutes pairs salmon fillets, white miso paste, rice vinegar into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 420 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz salmon fillets
- 2 tbsp white miso paste
- 1 tbsp rice vinegar
- 1 medium avocado
- 1 medium cucumber
- 5 oz mixed greens
- 1 tbsp olive oil
- 1 tsp lime juice
- 1 tsp sesame seeds
Instructions
- Step 1: Whisk 2 tbsp white miso paste, 1 tbsp rice vinegar, and 1 tbsp water in a small bowl until smooth; rub evenly over 12 oz salmon fillets.
- Step 2: Heat 1 tbsp olive oil in a skillet over medium-high heat, then sear salmon for 4 minutes per side until edges are crisp and internal temperature reaches 125°F.
- Step 3: Dice 1 medium avocado and 1 medium cucumber into 1/4-inch cubes, then toss with 5 oz mixed greens and 1 tsp lime juice.
- Step 4: Slice seared salmon into 1/2-inch pieces, arrange over salad, and sprinkle with 1 tsp toasted sesame seeds.
Frequently asked questions
How long does Miso-Glazed Salmon Salad with Avocado and Cucumber take to make?
Total time is about 28 minutes (20 min prep + 8 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Miso-Glazed Salmon Salad with Avocado and Cucumber?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep salmon fillets from drying out.
Can I substitute ingredients in Miso-Glazed Salmon Salad with Avocado and Cucumber?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Miso-Glazed Salmon Salad with Avocado and Cucumber for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Miso-Glazed Salmon Salad with Avocado and Cucumber?
Japanese salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Perfect for a weeknight! The recipe was easy and the flavors were balanced. My kids even ate it.
- ★★★★★
Quick and healthy dinner that my whole family loved. The salmon was tender and the salad was refreshing.
- ★★★★★
This was amazing! The miso glaze was perfect and the avocado added the right creaminess. Will make again.
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