Sticky Hoisin Salmon with Cucumber Vinegar Salad Recipe
This Sticky Hoisin Salmon with Cucumber Vinegar Salad is a flavorful and vibrant dish featuring tender salmon fillets glazed with sweet and savory hoisin sauce, baked to perfection, and served alongside a refreshing cucumber and red onion salad dressed with rice vinegar and sesame oil. Quick to prepare and perfect for a healthy weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Total Time: 32 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Asian
Ingredients
Scale
For 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
For Salmon
- 4 (5-6 ounce) salmon fillets, thawed
- ¼ cup Kikkoman® Hoisin Sauce (divided as ⅛ + ⅛ cup)
- 1 teaspoon sesame seeds for serving
Instructions
- Prepare Cucumber Vinegar Salad: In a small bowl, combine 2 tablespoons rice vinegar, 1 teaspoon cane sugar, 1 teaspoon sesame oil, and ¼ teaspoon salt. Stir well until the sugar dissolves. Add the lightly peeled and seeded cucumber along with the thinly sliced red onion. Toss gently to coat all pieces evenly. Cover and refrigerate until ready to serve to allow flavors to meld.
- Preheat Oven and Prepare Salmon: Preheat the oven to 400ºF. Line a baking sheet with parchment paper. Arrange the salmon fillets on the baking sheet, then gently blot them with paper towels to remove any excess moisture, which helps the glaze adhere better.
- First Bake with Hoisin Sauce: Brush each salmon fillet with 2 tablespoons of the hoisin sauce, covering the flesh side evenly. Place the baking sheet in the oven and bake for 10 minutes.
- Apply Remaining Hoisin and Continue Baking: Remove the baking sheet briefly and brush the salmon fillets with the remaining 2 tablespoons of hoisin sauce. Return the salmon to the oven and bake for an additional 5 to 7 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Serve: Plate the warm salmon fillets alongside a generous portion of the chilled cucumber vinegar salad. Sprinkle with sesame seeds for a nutty finish and enjoy immediately.
Notes
- Lightly peeling and seeding the cucumber prevents the salad from becoming watery and enhances texture.
- Adjust baking time according to thickness of salmon fillets to avoid overcooking.
- This recipe pairs well with steamed rice or a simple green salad for a complete meal.
- Hoisin sauce adds sweetness and depth, but can be substituted with a mix of soy sauce and honey for a different flavor profile.
- For extra crunch, add toasted peanuts or cashews to the cucumber salad.
Keywords: Sticky Hoisin Salmon, Cucumber Vinegar Salad, Baked Salmon, Asian Salmon Recipe, Hoisin Glaze
