Dinner

Miso Salmon with Black Rice and Coconut Cucumber Salad Recipe

ByLana Polati March 28, 2026March 28, 2026

Introduction

Miso Salmon with black rice and coconut cucumber salad is a sweet-savory, restaurant-quality dinner you can make at home. The caramelized miso-glazed salmon pairs perfectly with nutty black rice and a cool, creamy coconut cucumber salad for a balanced and flavorful meal.

A white plate holds a fillet of cooked salmon on top of a bed of black rice. The salmon has a golden-brown crispy skin with a glaze of reddish sauce and sprinkled finely chopped green herbs. Next to the salmon, there is a small salad made of light green cucumber slices and small white chunks mixed with small pieces of purple flower petals. The plate is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 fresh salmon fillets (about 6 oz each), skin-on preferred
1/3 cup white or yellow miso paste (not pre-seasoned)
3 tablespoons mirin
3 tablespoons sake or dry white wine (optional)
2 tablespoons granulated sugar or honey
1 tablespoon rice vinegar
1 teaspoon grated fresh ginger
1 small garlic clove, minced
1 cup organic black rice (forbidden rice)
2 cups water or vegetable broth
Pinch of sea salt
1 strip kombu (optional)
2 medium English cucumbers, thinly sliced
1/2 cup unsweetened shredded coconut (toasted if desired)
1/4 cup chopped fresh cilantro or mint
1 red chili, finely sliced (optional)
1/4 cup coconut milk
1 tablespoon fresh lime juice
1 teaspoon rice vinegar
1 teaspoon agave, maple syrup, or sugar
Pinch of salt

Instructions

Step 1: In a small saucepan over low heat, whisk together miso paste, mirin, sake (if using), sugar or honey, rice vinegar, ginger, and garlic. Heat gently until smooth, but do not boil. Remove from heat and cool completely.
Step 2: Pat salmon dry and place in a shallow dish. Spread the cooled marinade evenly over the salmon. Cover and refrigerate for at least 6 hours, preferably overnight.
Step 3: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Remove salmon from marinade, reserving the extra marinade for brushing.
Step 4: Bake salmon skin-side down for 12–15 minutes. Brush the salmon with reserved marinade halfway through baking. For a caramelized finish, broil for 2–3 minutes at the end, watching carefully to avoid burning. The internal temperature should reach 125°F for medium-rare or 135°F for medium.
Step 5: Rinse black rice under cold water until the water runs clear. Combine rice, water or broth, salt, and kombu (if using) in a saucepan. Bring to a boil, then reduce to low, cover, and simmer for 30–35 minutes. Remove from heat and let rest covered for 10 minutes, then fluff with a fork.
Step 6: In a bowl, whisk together coconut milk, lime juice, rice vinegar, sweetener (agave, maple syrup, or sugar), and a pinch of salt. Add cucumbers, shredded coconut, chopped herbs, and sliced chili (if using). Toss gently and let rest for 10–15 minutes before serving.
Step 7: Serve the miso salmon over black rice with the coconut cucumber salad on the side. Garnish with extra fresh herbs and lime wedges if desired.

Tips & Variations

Marinating the salmon overnight deepens the flavor and tenderness.
Watch closely when broiling to prevent the glaze from burning.
Toasting the shredded coconut before adding it enhances its flavor and texture.
If black rice is unavailable, jasmine or brown rice make good substitutes.

Storage

Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat the salmon gently in a low oven or microwave to avoid drying it out. Keep the coconut cucumber salad chilled and serve it fresh for the best texture.