Sticky Hoisin Salmon with Cucumber Vinegar Recipe

If you’re searching for a dish that delivers a perfect harmony of sweet, savory, and refreshing flavors, you have to try this Sticky Hoisin Salmon with Cucumber Vinegar. It’s an absolute superstar dinner that combines tender, flaky salmon glazed in rich hoisin sauce with a crisp, tangy cucumber vinegar salad that brightens every bite. The contrast between the sticky, caramelized exterior of the salmon and the cool, lightly pickled cucumber makes this meal irresistibly delicious and surprisingly easy to prepare. Whether you’re entertaining friends or simply craving a fresh twist on salmon, this recipe is a guaranteed crowd-pleaser that will have you coming back for seconds.

Ingredients You’ll Need

This recipe shines because of its simplicity and the careful balance of a few essential ingredients, each playing a unique role in flavor and texture. The salmon fillets provide richness and protein, while the hoisin sauce adds that signature sweet and savory glaze. The cucumber vinegar salad delivers a refreshing crunch and acidity that cuts through the richness, creating an elegant, well-rounded plate.

• 2 tablespoons Kikkoman® Rice Vinegar Brewed from Sticky Rice: A mild, fragrant vinegar that adds delicate acidity to the cucumber salad.
• 1 teaspoon cane sugar: Sweetens the vinegar mixture just enough to balance the tartness.
• 1 teaspoon Kikkoman® Sesame Oil: Imparts a toasty, nutty depth that elevates the cucumber salad.
• ¼ teaspoon salt: Enhances all the flavors and helps draw moisture from the cucumber.
• 1 large cucumber, lightly peeled and seeded: Offers a crisp, fresh base for the salad with a subtle cooling effect.
• ⅓ cup red onion, thinly sliced: Adds a sharp, slightly sweet bite to contrast the mellow cucumber.
• 4 (5-6 ounce) salmon fillets, thawed: The star protein, tender and flaky when cooked just right.
• ⅛ + ⅛ cup Kikkoman® Hoisin Sauce, divided: Used to coat the salmon for a luscious, sticky glaze that caramelizes beautifully in the oven.
• 1 teaspoon sesame seeds for serving: A simple, crunchy garnish that boosts visual appeal and flavor.

How to Make Sticky Hoisin Salmon with Cucumber Vinegar

Step 1: Prepare the Cucumber Vinegar Salad

Start by combining the Kikkoman® Rice Vinegar, cane sugar, Kikkoman® Sesame Oil, and salt in a small bowl. Stir until the sugar dissolves completely—this creates a balanced dressing that is sweet, tangy, and nutty all at once. Add the lightly peeled and seeded cucumber slices along with the thinly sliced red onion. Toss everything gently to coat the vegetables in the dressing. Refrigerate this mixture until it’s time to serve, allowing the flavors to meld and the cucumber to absorb those bright, delicious notes.

Step 2: Preheat the Oven and Prepare the Salmon

Set your oven to 400ºF and line a baking sheet with parchment paper for easy cleanup. Place the salmon fillets skin-side down on the baking sheet. Use paper towels to blot the salmon dry—this is key for getting that beautifully sticky glaze rather than steaming the fish. Next, brush the tops of the salmon fillets generously with 2 tablespoons of Kikkoman® Hoisin Sauce. This first layer will start building that irresistible sticky coating as it bakes.

Step 3: Bake the Salmon (First Stage)

Slide the salmon into the hot oven and bake for about 10 minutes. This gives the fish time to cook through gently while allowing the hoisin sauce to start caramelizing on the surface. At this point, the salmon will be almost cooked, tender, and juicy inside.

Step 4: Add the Final Hoisin Glaze and Finish Baking

After the initial baking time, pull the salmon out and brush on the remaining 2 tablespoons of hoisin sauce. Return the salmon to the oven and bake for another 5 to 7 minutes until the glaze thickens into that delectable sticky finish and the fish is perfectly cooked through. The result is a beautiful balance of sweet and savory with a sticky crust that holds moisture inside the fillet.

Step 5: Serve with the Cucumber Vinegar Salad and Sesame Seeds

Once out of the oven, serve the salmon warm paired with a generous scoop of the cucumber vinegar salad. Sprinkle the dish with toasted sesame seeds for a subtle crunch and a gorgeous finishing touch that complements the flavors perfectly.

How to Serve Sticky Hoisin Salmon with Cucumber Vinegar

Garnishes

To enhance both the presentation and taste, sprinkle toasted sesame seeds over the salmon just before serving. You can also add fresh herbs like cilantro or thinly sliced scallions for a bright pop of color and freshness. A wedge of lime on the side can elevate the dish for those who want an extra zesty kick.

Side Dishes

This dish pairs wonderfully with simple steamed jasmine rice or fluffy quinoa to soak up every bit of the sticky hoisin glaze. For a lighter option, consider serving it alongside sautéed bok choy, steamed broccoli, or even an Asian-inspired slaw. The key is to keep sides simple and fresh to complement the vibrant salmon and cucumber vinegar salad without overwhelming the palate.

Creative Ways to Present

For a dinner party, serve the Sticky Hoisin Salmon with Cucumber Vinegar atop a bed of lightly dressed greens or on a bamboo leaf for a beautiful, rustic look. You could also slice the salmon and arrange it over rice bowls, topped with the cucumber salad and a drizzle of extra hoisin sauce. This versatility means the dish can be dressed up or down depending on the occasion.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the salmon and cucumber vinegar salad separately in airtight containers in the refrigerator. The salmon will keep well for up to 2 days, while the salad maintains its freshness for about 1 to 2 days before the cucumber softens too much.

Freezing

Because the cucumber vinegar salad contains fresh vegetables, it’s best not to freeze it as the texture will degrade. However, you can freeze cooked salmon fillets wrapped tightly in plastic wrap and placed in a freezer bag. Frozen cooked salmon is best used within 1 month for optimal flavor.

Reheating

To reheat leftover Sticky Hoisin Salmon, gently warm it in a low oven (about 300ºF) or in a skillet over medium-low heat to preserve moisture and prevent the glaze from burning. Avoid microwaving if possible, as it can dry out the salmon. Serve freshly tossed cucumber vinegar salad cold alongside for the best experience.

FAQs

Can I use fresh hoisin sauce or store-bought?

You can use store-bought hoisin sauce like Kikkoman® for convenience and consistent flavor, which works wonderfully for this recipe. If you prefer making it fresh, ensure it’s balanced in sweetness and savory notes to mimic the original delicious glaze.

What type of salmon works best?

Wild-caught or farmed Atlantic salmon both work well, as long as the fillets are fresh and properly thawed. Opt for skin-on fillets for easier handling and serving, though skinless is fine if you prefer.

Can I make the cucumber vinegar salad ahead of time?

Yes! The salad actually benefits from resting a bit in the refrigerator to allow the flavors to develop. Just keep it chilled and toss gently before serving to redistribute the dressing.

Is this recipe suitable for meal prep?

Definitely! This Sticky Hoisin Salmon with Cucumber Vinegar reheats beautifully, and the salad holds up well in the fridge for a short time. Prepare the salad and salmon separately for best texture and flavor.

How do I know when the salmon is perfectly cooked?

The salmon is cooked when it flakes easily with a fork but still looks moist in the center. Baking times can vary depending on thickness, so start checking at the 10-minute mark to avoid overcooking.

Final Thoughts

Sticky Hoisin Salmon with Cucumber Vinegar is definitely one of those dishes you’ll want to keep in your regular rotation because it strikes such a beautiful balance between bold flavor and refreshing brightness. Its effortless preparation combined with restaurant-worthy flavors means you can enjoy something special any night of the week. If you love meals that satisfy your taste buds without a lot of fuss, this recipe will become your new favorite, trust me!

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