Miso Salmon Salad Recipe

Make the marinade

Whisk together white miso paste, mirin, soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, and honey or maple syrup in a small bowl until smooth and homogenous. Reserve 3 tablespoons of this mixture for the dressing and set aside.

Taste the marinade and adjust balance: add a little more honey if too salty, or a splash more rice vinegar if too sweet.

Marinate salmon

Pat the salmon fillets dry with paper towels and season lightly with salt and pepper. Spread about 1 tablespoon of the miso marinade over the top of each fillet (use remaining marinade), placing fillets in a shallow dish or zip-top bag. Refrigerate for 20–30 minutes (no longer than 1 hour) to let flavors penetrate.

Cook salmon

Preheat oven to 425°F (220°C) or heat a heavy skillet over medium-high heat. If baking: place marinated fillets on a parchment-lined sheet, skin-side down if applicable, and roast for 8–12 minutes depending on thickness, until just cooked through and flaky (internal temp about 125–130°F / 52–54°C for medium). If pan-searing: heat 1 tablespoon neutral oil in skillet until shimmering. Place fillets skin-side down and cook 3–4 minutes until crisp, then flip and cook 2–4 minutes more until done. Remove from heat and let rest 2 minutes. If desired, broil 1–2 minutes at end for a caramelized top—watch closely to prevent burning.

When cooked, transfer salmon to a plate and flake into large chunks with a fork or slice into portions.

Finish dressing

Combine the reserved 3 tablespoons of miso marinade with plain yogurt or mayonnaise (if using) in a small bowl. Whisk in 1 tablespoon water to loosen, then stir in lime or lemon juice to brighten. Adjust thickness with more water, 1 teaspoon at a time, until it coats a spoon. Taste and adjust salt or acidity as needed.

Assemble salad

In a large bowl, combine mixed salad greens, sliced cucumber, sliced radishes, cooked edamame, and green onions. Toss gently with about half of the dressing to lightly coat the leaves.

Divide the dressed greens among 2 to 4 plates (depending on serving size). Top each plate with sliced or flaked miso salmon and sliced avocado.

Drizzle remaining dressing over the salmon portions, sprinkle toasted sesame seeds on top, and finish with an extra pinch of black pepper or thinly sliced green onion if desired.

Serve immediately so the salmon remains warm (or at room temperature) and the avocado stays fresh.