Sticky Hoisin Salmon with Cucumber Vinegar Recipe
A flavorful and easy-to-make dish featuring tender oven-baked salmon glazed with sticky hoisin sauce, paired with a refreshing cucumber vinegar salad for a perfect balance of savory and tangy flavors.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Total Time: 32 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
- Diet: Low Fat
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 into 2 tablespoons and remaining)
- 1 teaspoon sesame seeds for serving
Instructions
- Prepare the Cucumber Vinegar Salad: In a small bowl, combine rice vinegar, cane sugar, sesame oil, and salt. Stir until the sugar dissolves completely. Add the lightly peeled and seeded cucumber and the thinly sliced red onion. Toss gently to coat all pieces evenly with the dressing. Cover and refrigerate until ready to serve to allow the flavors to meld.
- Preheat the Oven: Set your oven to 400ºF (204ºC) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare the Salmon: Place the salmon fillets on the prepared baking sheet. Use paper towels to blot away any excess moisture from the salmon surface which helps the glaze stick better. Brush each fillet evenly with 2 tablespoons of hoisin sauce, covering the flesh thoroughly.
- Bake the Salmon: Place the baking sheet in the preheated oven and bake the salmon for 10 minutes. This initial baking partly cooks the salmon and allows the flavors to penetrate.
- Glaze and Finish Baking: Remove the salmon from the oven and brush the fillets with the remaining hoisin sauce. Return 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 salmon warm alongside the chilled cucumber vinegar salad. Sprinkle the salmon with sesame seeds for a nutty crunch and visual appeal. Enjoy immediately for best texture and flavor.
Notes
- For a crisper cucumber texture, drain the seeded cucumber slices on paper towels before adding to the vinegar mixture.
- Adjust the sugar and salt in the cucumber salad to taste depending on your preference for sweetness or tanginess.
- Salmon cooking times may vary slightly depending on thickness; always check for doneness by testing if the fish flakes easily.
- Use sashimi-grade salmon for the best freshness if available.
- This dish pairs well with steamed rice or a light Asian noodle salad for a fuller meal.
Nutrition
- Serving Size: 1 salmon fillet with cucumber salad
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 75 mg
Keywords: sticky hoisin salmon, cucumber vinegar salad, baked salmon recipe, Asian salmon dish, hoisin glazed salmon
