From above, two lacquered salmon fillets sit slightly off-center on white plates, caramelized and glistening, surrounded by blistered green shishito peppers, pale cucumber ribbons curled into loose nests, black and white sesame scattered over everything, with tiny basil and shiso leaves adding vivid green contrast.

Yuzu-Miso Salmon with Shishitos and Cucumber Ribbons

Name: Yuzu-Miso Salmon with Shishitos and Cucumber Ribbons
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 fillets (about 6 oz each) skin-on salmon fillets patted dry; 8 oz shishito peppers stemmed if desired; 2 medium Persian cucumber shaved into ribbons; 1 small avocado thinly sliced; 1 tbsp white miso; 2 tbsp unsalted butter; 1 tbsp tamari; 2 tsp yuzu juice; 1 tbsp rice vinegar; 2 tsp toasted sesame oil; 2 tsp fresh ginger finely grated; 1 clove small garlic clove finely grated; 4 shiso leaves thinly sliced; 6 small leaves Thai basil or basil leaves; 2 tsp mixed black and white sesame seeds; 1 tbsp neutral oil; 1/2 tsp salt or to taste; 1/4 tsp black pepper

Glossy salmon, smoky peppers, and cool crunchy cucumber ribbons.

Category Main Course

Prep 15 minutes

Cook 12 minutes

Style Japanese

Technique Pan-searing

Diet Friendly Keto

Daily recipe · July 31, 2026

A little about this dish

This keto Japanese-inspired dinner leans into summer produce without falling back on the usual teriyaki clichés. Crisp-skinned salmon is glazed with a glossy miso-butter enriched with sesame and yuzu, then paired with charred shishito peppers and a cooling ribboned cucumber salad. The contrast of rich fish, smoky peppers, and bright herbs makes it taste layered and look striking on the plate.

Ingredients (for 2)

Skin-on salmon fillets — 2 fillets (about 6 oz each) — patted dry
Shishito peppers — 8 oz — stemmed if desired
Persian cucumber — 2 medium — shaved into ribbons
Small avocado — 1 — thinly sliced
White miso — 1 tbsp
Unsalted butter — 2 tbsp
Tamari — 1 tbsp
Yuzu juice — 2 tsp
Rice vinegar — 1 tbsp
Toasted sesame oil — 2 tsp
Fresh ginger — 2 tsp — finely grated
Small garlic clove — 1 clove — finely grated
Shiso leaves — 4 — thinly sliced
Thai basil or basil leaves — 6 small leaves
Mixed black and white sesame seeds — 2 tsp
Neutral oil — 1 tbsp
Salt — 1/2 tsp — or to taste
Black pepper — 1/4 tsp

Preparation

Step 1 — 🥣🧈🧄

Whisk the white miso, unsalted butter, tamari, 1 teaspoon yuzu juice, grated ginger, and grated garlic in a small bowl until smooth. Set aside.
Step 2 — 🥒🍶🌿

Toss the shaved Persian cucumber with rice vinegar, 1 teaspoon toasted sesame oil, a pinch of salt, and half of the sliced shiso in a bowl. Let it sit while you cook.
Step 3 — 🐟🧂🔥

Pat the salmon fillets dry, then season with salt and black pepper. Heat neutral oil in a large skillet over medium-high heat.
Step 4 — 🍳🐟✨

Place the salmon skin-side down in the hot skillet and press gently for 20 seconds to keep the skin flat. Cook for 4 to 5 minutes until the skin is crisp and the salmon is mostly opaque.
Step 5 — 🧈🍯🐠

Flip the salmon and cook for 1 minute. Lower the heat, add the miso-butter mixture, and spoon it over the salmon for 30 to 60 seconds until glossy and lightly caramelized. Transfer to a plate.
Step 6 — 🫑🔥🥢

Add the shishito peppers to the same skillet and cook over medium-high heat for 3 to 4 minutes, turning occasionally, until blistered and lightly charred. Finish with the remaining 1 teaspoon yuzu juice and 1 teaspoon toasted sesame oil.
Step 7 — 🥑🥒💚

Gently fold the thinly sliced avocado into the cucumber salad so it stays intact.
Step 8 — 🍽️🐟🫑

Divide the cucumber-avocado salad between plates, top each with a salmon fillet, and arrange the blistered shishito peppers alongside.
Step 9 — 🌿⚫⚪

Top with sesame seeds, the remaining shiso, and the Thai basil or basil leaves. Spoon any extra pan glaze over the salmon and serve right away.

A final fox tip

For an even more dramatic finish, plate on a matte white or slate dish and add a final sprinkle of flaky salt right before serving. If you cannot find yuzu, use a mix of lemon and lime juice. Want more texture? Add a few toasted nori strips on top just before serving.