If you’re craving a dish that perfectly balances bold, savory flavors with crisp, refreshing notes, you absolutely have to try this Sticky Hoisin Salmon with Cucumber Vinegar. It’s one of those recipes that feels special but is incredibly easy to pull together, combining tender, juicy salmon glazed with a luscious hoisin sauce and paired with a tangy cucumber vinegar salad that adds a delightful crunch and brightness. This dish is a celebration of textures and flavors, making every bite exciting and satisfying. Whether you’re cooking for a weeknight dinner or impressing friends at a casual gathering, Sticky Hoisin Salmon with Cucumber Vinegar is a guaranteed crowd-pleaser that’ll have everyone asking for seconds.

Sticky Hoisin Salmon with Cucumber Vinegar Recipe

Ingredients You’ll Need

Every ingredient in this recipe plays a crucial role in crafting the perfect harmony of taste and texture. From the sweet and savory hoisin sauce to the refreshing burst from the cucumber vinegar salad, each element brings something essential to the table without complicating the process.

Salmon fillets (4, 5-6 ounces each): Fresh or thawed, salmon is the star here—rich in flavor and perfect for soaking up the hoisin glaze.
Kikkoman® Hoisin Sauce (⅛ + ⅛ cup): This sauce delivers that signature sticky, sweet, and tangy coating—don’t skimp on brushing it twice for layering.
Kikkoman® Rice Vinegar Brewed from Sticky Rice (2 tablespoons): Adds gentle acidity and subtle sweetness, perfect for the cucumber salad.
Cane sugar (1 teaspoon): Balances the vinegar’s tang and builds a harmonious flavor in the salad.
Kikkoman® Sesame Oil (1 teaspoon): A nutty aroma that elevates the cucumber vinegar’s crispness.
Salt (¼ teaspoon): Just enough to enhance the flavors without overpowering them.
Large cucumber (1, lightly peeled and seeded): Offers fresh crunch and a cooling counterpoint to the rich salmon.
Red onion (⅓ cup, thinly sliced): Provides a mild bite and vivid color in the salad.
Sesame seeds (1 teaspoon): For a finishing touch of texture and subtle nuttiness atop the salmon.

How to Make Sticky Hoisin Salmon with Cucumber Vinegar

Step 1: Prepare the Cucumber Vinegar Salad

Start by mixing the Kikkoman® Rice Vinegar, cane sugar, Kikkoman® Sesame Oil, and salt in a small bowl—stir well to ensure the sugar dissolves completely, creating a bright and balanced dressing. Then, add in the lightly peeled, seeded cucumber along with thinly sliced red onion. Toss everything gently, making sure the fresh veggies are fully coated. Pop this in the fridge to let the flavors mingle and the salad chill until serving time. This step is crucial because the cucumber vinegar not only refreshes but also contrasts gluttonous salmon beautifully.

Step 2: Get the Oven Ready and Prep the Salmon

Preheat your oven to 400ºF and line a baking sheet with parchment paper for easy cleanup. Place your salmon fillets skin-side down on the sheet and gently blot the surface with paper towels—this removes any moisture and helps the sticky hoisin glaze stick better. Next, brush each fillet generously with 2 tablespoons of the hoisin sauce, ensuring every bit of salmon is coated with that irresistible, sweet-savory glaze.

Step 3: Bake and Glaze Again for That Perfect Stickiness

Bake the fillets for about 10 minutes to start cooking through, then pull them out to brush on the remaining hoisin sauce. This second layer adds an extra punch of flavor and builds that signature stickiness. Return the salmon to the oven for another 5 to 7 minutes, or until the fish flakes easily with a fork but still stays juicy on the inside. Keep an eye on it so you don’t dry out that precious salmon.

Step 4: Finish and Serve with Cucumber Vinegar Salad

Once out of the oven, plate the salmon fillets immediately. Spoon over some of that chilled cucumber vinegar salad and sprinkle with toasted sesame seeds for a beautiful final touch. The cool crunch of the salad paired with the sticky, sweet-hoisin coated salmon is downright addictive and irresistible.

How to Serve Sticky Hoisin Salmon with Cucumber Vinegar

Garnishes

Fresh garnishes can elevate this dish even further. Try a sprinkle of chopped fresh cilantro or thinly sliced scallions for a hint of herbaceous brightness. A few extra toasted sesame seeds not only add crunch but also lend a lovely nutty aroma right before serving. These simple additions bring color and an extra layer of flavor that complements the Sticky Hoisin Salmon with Cucumber Vinegar beautifully.

Side Dishes

This salmon pairs wonderfully with light, fresh sides that won’t overshadow its bold flavors. Think steamed jasmine rice or fluffy quinoa to soak up the delicious hoisin sauce. A side of sautéed baby bok choy or lightly steamed green beans with garlic keeps the meal balanced and vibrant. These accompaniments create a well-rounded plate that’s wholesome yet exciting.

Creative Ways to Present

For a fun twist, serve the salmon over a bed of cold noodle salad dressed with a splash of soy sauce and lime juice, garnished with the cucumber vinegar on top. Or go for crispy lettuce cups and flake the salmon inside, adding a dollop of the salad as crunch. Whether plated elegantly on dinner plates or as mini bites for entertaining, Sticky Hoisin Salmon with Cucumber Vinegar adapts beautifully to your style.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers, transfer the salmon and cucumber salad into airtight containers and store them separately in the fridge. The salmon will keep well for up to 2 days, while the cucumber vinegar salad remains crisp and fresh for about the same time. Keeping them apart preserves texture and flavor integrity.

Freezing

Freezing is not ideal for this recipe because the texture of the cucumber vinegar salad will suffer. You can freeze cooked salmon if needed, but for best quality, enjoy it fresh. If you do freeze the salmon, wrap tightly and consume within 1 month to maintain flavor and moisture.

Reheating

When reheating your salmon, do so gently to avoid drying it out. Use a low oven setting or microwave on a medium power in short bursts, covering the fillet to retain moisture. Avoid reheating the cucumber vinegar salad; instead, consume it fresh from the fridge.

FAQs

Can I use fresh hoisin sauce or make my own?

Absolutely! While Kikkoman® Hoisin Sauce provides a consistent sweet and savory flavor, fresh or homemade hoisin can add unique depth. Just ensure your substitute has a similar balance of sweetness and umami to keep the dish harmonious.

Is this recipe suitable for grilling instead of baking?

Yes, grilling salmon is a tasty alternative. Just brush the hoisin sauce on before and during the grill to build up that sticky glaze. Be careful with timing to avoid flare-ups from the sugary sauce, and cook over medium heat for best results.

What if I don’t have rice vinegar?

Rice vinegar is mild and slightly sweet, so you can substitute it with apple cider vinegar or white wine vinegar, but reduce the quantity slightly to avoid overpowering the salad. Balance with a little extra sugar if needed.

Can I use other fish besides salmon?

Definitely! While salmon’s rich flavor pairs beautifully with the hoisin glaze, you can try this recipe with cod, halibut, or even firm tofu for a vegetarian twist. Adjust cooking times accordingly.

How spicy is the Sticky Hoisin Salmon with Cucumber Vinegar?

This dish is not spicy at all, focusing instead on sweet, tangy, and savory flavors. If you want a kick, try adding a dash of chili flakes to the hoisin sauce or sprinkle some fresh sliced chili over the cucumber salad.

Final Thoughts

Sticky Hoisin Salmon with Cucumber Vinegar is one of those recipes you’ll find yourself coming back to again and again. It’s simple yet bursting with flavor, perfectly embodying the joy of cooking something that feels special without fuss. I encourage you to try it soon—you’ll love how the sticky, sweet glaze from the hoisin sauce pairs with the crisp, tangy cucumber vinegar salad for a meal that’s both nourishing and utterly delicious.