Name: Sticky Hoisin Salmon with Cucumber Vinegar Salad Recipe
Prep time: 15 min
Cook time: 17 min
Total time: 32 min
Cuisine: Asian
Ingredients: 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; 4 (5-6 ounce) salmon fillets, thawed; ¼ cup Kikkoman® Hoisin Sauce (divided as ⅛ + ⅛ cup); 1 teaspoon sesame seeds for serving

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Introduction

This Sticky Hoisin Salmon with Cucumber Vinegar Salad is a simple yet flavorful dish that combines the rich, savory glaze of hoisin sauce with a refreshing cucumber salad. Perfect for a quick weeknight dinner or a special meal, it pairs tender baked salmon with a crisp, tangy side.

The image shows four pieces of glazed salmon, each with a shiny orange-brown surface sprinkled with sesame seeds, arranged in a row on a white rectangular plate. To the top right of the salmon, there is an oval white bowl filled with a cucumber salad, featuring light green cucumber slices mixed with thin purple onion rings, all lightly coated in dressing. A silver fork rests diagonally on the plate next to the salmon pieces. To the right of the plate, there is a small purple-capped bottle of gluten-free hoisin sauce placed on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

4 (5-6 ounce) salmon fillets, thawed
⅛ + ⅛ cup Kikkoman® Hoisin Sauce, divided
1 teaspoon sesame seeds for serving

Instructions

Step 1: In a small bowl, combine the rice vinegar, cane sugar, sesame oil, and salt. Stir until the sugar dissolves completely.
Step 2: Add the peeled and seeded cucumber along with the thinly sliced red onion to the vinegar mixture. Stir to coat the vegetables evenly, then refrigerate until ready to serve.
Step 3: Preheat your oven to 400ºF and line a baking sheet with parchment paper. Place the salmon fillets on the baking sheet and gently blot them with paper towels to remove any excess moisture.

Step 4: Brush the salmon flesh with 2 tablespoons of hoisin sauce. Bake for 10 minutes in the preheated oven.
Step 5: Remove the salmon briefly, brush with the remaining hoisin sauce, and return to the oven for an additional 5 to 7 minutes, or until the salmon is cooked through and flakes easily with a fork.
Step 6: Serve the warm salmon fillets alongside the chilled cucumber vinegar salad. Sprinkle sesame seeds over the salmon just before serving for added texture and flavor.

Tips & Variations

For extra crunch, add thinly sliced radishes or carrots to the cucumber salad.
You can substitute hoisin sauce with a mix of soy sauce and honey for a different yet delicious glaze.
To enhance the sesame flavor, toast the sesame seeds lightly before sprinkling on the salmon.

Storage

Store leftover salmon and cucumber salad separately in airtight containers in the refrigerator for up to 2 days. Reheat salmon gently in a low oven or microwave to avoid drying it out. The cucumber salad is best enjoyed cold and may lose its crispness if stored for too long.

How to Serve

The image shows a white square plate with four rectangular pieces of glazed grilled salmon, each covered with shiny, orange-brown sauce sprinkled with white sesame seeds, arranged in two rows. On the plate’s top right corner, there's a white oval bowl filled with a fresh salad made of sliced light green cucumbers and thin rings of purple onions. Next to the plate on a white marbled surface is a bottle of purple-capped gluten-free hoisin sauce with a colorful label. A silver fork rests on the plate’s bottom right edge, partly under one piece of salmon. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh salmon instead of thawed?

Yes, fresh salmon works well too. Just reduce the baking time slightly to avoid overcooking.

Is it necessary to peel and seed the cucumber?

Lightly peeling and seeding the cucumber helps reduce excess moisture and bitterness, making the salad more refreshing.