Grilled Marinated Salmon with Cucumber & Tomato Salad

1.8/5 rating (5 votes)
  • Serves: 4
  • Prep Time: 30 mins
  • Ready in: 15 mins
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Grilled Marinated Salmon with Cucumber & Tomato Salad

Great way to get kids to try fish, the oilyness of the salmon works so well with the marinade/sauce, plus a crunchy, sharp salad.


  • 4 x 200g fillets of salmon, skin on but scaled
  • 250mls mirin (sweet fermented Japanese rice liquer)
  • 50mls rice vinegar
  • 150mls soy sauce
  • 1 tbsp brown miso paste
  • 1 tbsp toasted sesame oil
  • 2 tbsp castor sugar
  • Salad
  • 150mls rice wine vinegar
  • pinch salt
  • pinch sugar
  • 1Ž2 large cucumber, finely chopped
  • 2 tomatoes, finely chopped
  • 3 small spring onions, finely chopped
  • handful baby spinach leaves
  • 2 tbsp olive oil
  • pepper

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  1. Place the mirin, soy, miso paste, sesame oil, sugar and vinegar together into a saucepan, mix well, then bring to the boil.
  2. Turn down the heat and simmer the sauce until you have about 150mls. Remove from the heat and cool.
  3. Once cooled, pour over the salmon and leave to marinate, best overnight in the fridge. But at a pinch 1 hour.
  4. Bring the rice vinegar to the boil, then , simmer 3-4 minutes. Then cool.
  5. Place the cucumber, tomatoes, spring onion, olive oil and pepper into a bowl, then add the vinegar and leave for 20 minutes. Just before serving add the spinach leaves to wilt slightly.
  6. Pre heat the grill or oven to 200C.
  7. To cook the salmon, place the skin onto kitchen towel to soak up the marinade.
  8. Place into an oven proof frying pan, with dash of oil and heat. Once sizzling pop into the oven for 6-8 minutes, DO NOT OVERCOOK.
  9. Meanwhile boil the rest of the marinade that is left, and serve with the salmon as a dipping sauce.
  10. Serve, warm.