Miso Salmon with Charred Onion Tahini and Cherry Cucumber Salad
Glossy salmon, sweet onions, herbs, and bright summer crunch.
Daily recipe · June 29, 2026
A little about this dish
This main course leans into early-summer produce with sweet charred onions, juicy salmon, and a vivid herb sauce that feels bright rather than heavy. The fusion angle comes from pairing miso-glazed fish with a silky tahini-yogurt base and a smoky cherry-cucumber salad, creating layers of sweet, savory, tangy, and cool crunch. It’s seasonal, elegant, and striking on the plate without being fussy.
Ingredients (for 2)
- Large yellow onion — 1 — peeled and cut into 8 wedges through the root
- Salmon fillets, skin-on if possible — 2 (about 6 oz each)
- Greek yogurt — 1/3 cup
- Tahini — 2 tablespoons
- White miso — 1 1/2 tablespoons
- Small persian cucumber — 1 — thinly sliced on a diagonal
- Fresh sweet cherries — 8 — pitted and halved
- Scallions — 2 — thinly sliced
- Mint leaves — 2 tablespoons — torn
- Dill — 2 tablespoons — roughly chopped
- Lemon — 1 — zested and juiced
- Rice vinegar — 1 tablespoon
- Honey — 2 teaspoons
- Soy sauce or tamari — 2 teaspoons
- Aleppo pepper — 1/2 teaspoon
- Black sesame seeds — 1 teaspoon
- Edible flowers — a small pinch — optional for garnish
- Olive oil — 2 tablespoons
- Neutral oil — 1 teaspoon
- Kosher salt — to taste
- Black pepper — to taste
Preparation
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Step 1 — 🐟🥣✨Pat the salmon fillets dry. In a small bowl, mix the white miso, 1 teaspoon honey, soy sauce or tamari, 1 teaspoon lemon juice, and neutral oil. Rub the mixture over the salmon and let it sit while you prepare the other ingredients.
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Step 2 — 🧅🔥🍽️Heat the oven to 425°F (220°C). Toss the onion wedges with 1 tablespoon olive oil, kosher salt, and black pepper. Arrange on a sheet pan or ovenproof skillet and roast for 12 minutes.
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Step 3 — 🥣🍋💫Whisk together the Greek yogurt, tahini, 1 tablespoon lemon juice, 1 teaspoon olive oil, and half the lemon zest. Add 1 to 2 tablespoons water until smooth and spoonable, then season lightly with kosher salt.
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Step 4 — 🥒🍒🌿In another bowl, combine the cucumber, cherries, scallions, mint leaves, dill, rice vinegar, remaining 1 teaspoon honey, Aleppo pepper, and a pinch of kosher salt. Toss gently and let sit for 5 to 10 minutes.
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Step 5 — 🐟🧅🔥Remove the onions from the oven, turn them over, and push them to the edges of the pan. Place the salmon in the center, skin-side down if using skin-on. Roast for 8 to 10 minutes more, until the salmon is just cooked and the onions are very tender with charred edges.
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Step 6 — 🔥👀⏱️For extra color, switch the oven to broil for 1 minute at the end. Watch closely so the miso glaze caramelizes but does not burn.
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Step 7 — 🍽️🥄🧅Spread the tahini-yogurt sauce onto two plates. Nestle the roasted onion wedges into the sauce and place a salmon fillet on each plate.
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Step 8 — 🌸🍋🖤Spoon the cherry-cucumber salad over and around the salmon. Top with black sesame seeds, the remaining lemon zest, a drizzle of the remaining olive oil, and edible flowers if using. Serve right away.
A final fox tip
If cherries aren’t available, use diced nectarines or firm plums for the same sweet-tart effect. For a spicier version, add a little grated fresh ginger to the miso glaze or a few thin slices of fresh chili to the salad. The onion is the quiet star here: roasting turns it jammy and sweet, which balances the savory miso and cool creamy tahini beautifully.