Sticky Hoisin Salmon with Cucumber Vinegar Recipe
This Sticky Hoisin Salmon with Cucumber Vinegar Salad is a delightful Asian-inspired dish combining tender, flavorful salmon fillets glazed with a sweet and savory hoisin sauce, paired with a refreshing cucumber and red onion salad tossed in a tangy rice vinegar dressing. Perfect for a quick yet elegant dinner, this recipe balances rich and light flavors for a satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Total Time: 32 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
Scale
Cucumber Vinegar Salad
- 2 tablespoons Kikkoman® Rice Vinegar Brewed from Sticky Rice
- 1 teaspoon cane sugar
- 1 teaspoon Kikkoman® Sesame Oil
- ¼ teaspoon salt
- 1 large cucumber, lightly peeled and seeded
- ⅓ cup red onion, thinly sliced
Salmon
- 4 (5-6 ounce) salmon fillets, thawed
- ¼ cup Kikkoman® Hoisin Sauce (divided as 2 tablespoons + 2 tablespoons)
- 1 teaspoon sesame seeds, for serving
Instructions
- Prepare the Cucumber Vinegar Salad: In a small bowl, combine 2 tablespoons of rice vinegar, cane sugar, sesame oil, and salt. Stir until the sugar is dissolved. Add the lightly peeled and seeded cucumber sliced and the thinly sliced red onion. Stir to coat evenly and refrigerate until serving to allow the flavors to meld.
- Preheat the Oven and Prepare Salmon: Preheat your oven to 400ºF (200ºC) and line a baking sheet with parchment paper. Place the salmon fillets on the sheet and gently blot the surface with paper towels to remove excess moisture, ensuring better glaze adherence.
- Initial Baking with Hoisin Sauce: Brush the flesh side of each salmon fillet generously with 2 tablespoons of hoisin sauce. Place the tray in the oven and bake for 10 minutes to allow the salmon to start cooking and the glaze to set.
- Final Glazing and Baking: After the initial bake, brush the remaining 2 tablespoons of hoisin sauce over the salmon fillets. Return the salmon to the oven and bake for an additional 5 to 7 minutes until the salmon is cooked through and flakes easily with a fork.
- Serve: Plate the warm, sticky hoisin glazed salmon alongside the chilled cucumber vinegar salad. Sprinkle sesame seeds over the salmon for a nutty finish and serve immediately for a fresh and flavorful meal.
Notes
- Lightly peeling and seeding the cucumber prevents excess moisture and bitterness in the salad.
- Use parchment paper to prevent the salmon from sticking to the baking sheet and for easy cleanup.
- Adjust baking times based on the thickness of salmon fillets to avoid overcooking.
- The cucumber salad can be prepared a few hours ahead and refrigerated to enhance flavors.
- For a spicier kick, add a pinch of chili flakes to the hoisin glaze or salad dressing.
Nutrition
- Serving Size: 1 salmon fillet with salad
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 12.5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1.5 g
- Protein: 35 g
- Cholesterol: 75 mg
Keywords: Sticky Hoisin Salmon, Cucumber Vinegar Salad, Asian salmon recipe, baked salmon, healthy salmon dinner, hoisin glazed fish
