Miso-Glazed Salmon

Name: Miso-Glazed Salmon
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 serves
Ingredients: 2 Salmon Fillets; 1½ tbsp White Miso; 1 tbsp Mirin; 1 tsp Soy Sauce; 1 tsp Honey; 1 tsp Fresh Ginger; 1 Spring Onion; 2 Lebanese Cucumbers; ½ tsp Salt; 1 tbsp Rice Vinegar; 1 tsp Soy Sauce; 1 tsp Sesame Oil; ½ tsp Sugar; 1 Small Garlic Clove; Chilli Flakes; 1 tsp Toasted Sesame Seeds; Steamed Rice

One for Diana. I really don’t like salmon — unless it’s raw and cured.

John DrummondWritten 17 October 2026

A salmon fillet with a glossy caramelised miso glaze and sliced spring onion beside steamed rice, with a bowl of smashed cucumber salad with sesame seeds

Prep15min

Cook10min

All up25min

Serves2

LevelEasy

One for Diana. I really don’t like salmon — unless it’s raw and cured, then it’s not too bad. So this one is hers: salmon with a sweet, salty white miso glaze, cooked in the Ninja Crispi Pro until the top caramelises, with a cold smashed cucumber salad and a bowl of rice. Fifteen minutes of work.

Written for the Crispi Pro 6-in-1 before it has arrived, so the times are a starting point, not yet tested. Two fillets fit the 2.3L glass container.

Doneness: salmon is at its best still a little translucent in the centre, about 50°C on a thermometer. Take it to 60°C if you want it cooked right through, but no further or it goes dry and chalky.

Miso: white (shiro) miso is the mild, sweet one, from the Asian grocer or the supermarket’s Asian aisle. It keeps for months in the fridge.

The method

Five moves.

Make the Glaze
Stir the miso, mirin, soy, honey and ginger into a smooth paste. Pat the salmon dry.
Smash the Cucumbers
Lay the cucumbers on a board and smash them with the flat of a big knife or a rolling pin until they split, then break them into bite-size pieces. Toss them with the salt in a sieve and leave them 10 minutes to drain.
Glaze and Air-Fry the Salmon
Put the salmon skin-side down on the crisper plate in the 2.3L glass container and spread the glaze thickly over the top and sides; the Crispi Pro needs no preheat. Air Fry at 200°C for 8–10 minutes, without turning, until the glaze is caramelised in patches and the centre is 50°C, or 60°C for cooked through. If the glaze darkens too fast, drop to 180°C for the last few minutes.
Dress the Cucumbers
Shake the cucumbers dry and toss them with the vinegar, soy, sesame oil, sugar, garlic and chilli flakes. Scatter the sesame seeds over.
Serve
Salmon on rice, spring onion over the top, the cucumber salad beside it.

Next level

Marinate it overnight in the miso

Optional · about 5 min more

Marinate the salmon overnight in the miso. Double the glaze, coat the fillets all over, cover and refrigerate for 12–24 hours. In the morning it is five minutes’ work; then wipe most of it off before cooking, or it burns.

The miso seasons the salmon right through and firms the flesh, so it eats rich and silky, the way it does in a Japanese restaurant (gindara saikyo-yaki is the same idea, made with cod). Same cooking time.

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