Sticky Hoisin Salmon with Cucumber Vinegar Recipe

Introduction

This Sticky Hoisin Salmon with Cucumber Vinegar Salad is a perfect balance of sweet, savory, and tangy flavors. The tender salmon glazed with hoisin sauce pairs beautifully with the crisp, refreshing cucumber salad. It’s a quick and flavorful dish ideal for a weeknight dinner or casual gathering.

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
• 1 teaspoon sesame seeds for serving

Instructions

1. Step 1: In a small bowl, combine the rice vinegar, cane sugar, sesame oil, and salt. Stir until the sugar dissolves completely.
2. Step 2: Add the lightly peeled and seeded cucumber along with the thinly sliced red onion to the vinegar mixture. Stir well to coat evenly and refrigerate until ready to serve.
3. Step 3: Preheat your oven to 400ºF (200ºC) and line a baking sheet with parchment paper.
4. Step 4: Place the salmon fillets on the prepared baking sheet and gently blot the surface with paper towels to remove any excess moisture.
5. Step 5: Brush each salmon fillet generously with 2 tablespoons of hoisin sauce and bake for 10 minutes.
6. Step 6: After 10 minutes, brush the fillets with the remaining hoisin sauce and continue baking for another 5 to 7 minutes, or until the salmon is cooked through and flakes easily with a fork.
7. Step 7: Serve the warm salmon topped with sesame seeds alongside the chilled cucumber vinegar salad.

Tips & Variations

• For extra flavor, marinate the salmon in hoisin sauce for 15-20 minutes before baking.
• Add fresh chopped cilantro or mint to the cucumber salad for a herbal twist.
• If you prefer a spicier kick, mix a small amount of chili flakes into the hoisin sauce before brushing on the salmon.
• Use Persian cucumbers if you want a crunchier texture and less watery salad.

Storage

Store any leftover cucumber vinegar salad in an airtight container in the refrigerator for up to 2 days. Salmon is best eaten fresh, but cooked leftovers can be refrigerated for up to 1 day. Reheat salmon gently in a low oven or microwave to avoid drying it out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh salmon instead of thawed fillets?

Yes, fresh salmon works perfectly. Just adjust the cooking time slightly if the fillets are thicker or fresher to ensure they are cooked through without drying out.

What can I substitute if I don’t have Kikkoman Hoisin Sauce?

You can substitute with any store-bought hoisin sauce or make a simple mix of soy sauce, honey, and a little garlic for a similar sweet and savory glaze.

Sticky Hoisin Salmon with Cucumber Vinegar Recipe

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★★★★★

4.6 from 94 reviews

This Sticky Hoisin Salmon with Cucumber Vinegar Salad is a deliciously balanced dish featuring tender baked salmon glazed with sweet and savory hoisin sauce, paired with a refreshing cucumber salad dressed in a tangy vinegar and sesame oil dressing. Perfect for a healthy, flavorful meal that comes together quickly in the oven.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 17 minutes
• Total Time: 32 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Asian Fusion

Ingredients

Scale 1x2x3x

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 (⅛ cup + ⅛ cup)
• 1 teaspoon sesame seeds for serving

Instructions

1. 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 to dissolve the sugar. Add the peeled and seeded cucumber and thinly sliced red onion, stirring to coat the vegetables evenly in the dressing. Cover and refrigerate until ready to serve to allow flavors to meld.
2. Preheat Oven and Prepare Salmon: Preheat your oven to 400ºF (200ºC). Line a baking sheet with parchment paper for easy cleanup. Place the salmon fillets on the prepared baking sheet, and gently blot the skin side with paper towels to remove any excess moisture. This helps the glaze adhere better.
3. First Bake with Hoisin Glaze: Brush the flesh side of each salmon fillet with 2 tablespoons (⅛ cup) of hoisin sauce evenly. Place the baking sheet in the oven and bake the salmon for 10 minutes. This allows the salmon to begin cooking and the glaze to caramelize slightly.
4. Second Bake with Additional Hoisin Glaze: Remove the salmon from the oven and brush the fillets with the remaining 2 tablespoons (⅛ cup) of hoisin sauce. Return the salmon to the oven and bake for an additional 5-7 minutes, or until the salmon is cooked through and flakes easily with a fork. The double glazing enhances the sticky, flavorful coating.
5. Serve: Plate the warm hoisin-glazed salmon alongside a generous portion of the chilled cucumber vinegar salad. Sprinkle sesame seeds over the salmon for a subtle crunch and nutty aroma. Enjoy immediately.

Notes

• To peel the cucumber lightly, use a vegetable peeler to remove alternating strips of skin for texture and color contrast.
• Seeding the cucumber prevents excess water from diluting the salad dressing.
• Be careful not to overbake the salmon to retain its moist, tender texture.
• For added flavor, you can toast the sesame seeds lightly before sprinkling.
• This recipe pairs well with steamed rice or a light grain salad for a complete meal.

Keywords: hoisin salmon, baked salmon, cucumber vinegar salad, Asian salmon recipe, healthy salmon dinner, hoisin glaze, sesame seeds, quick baked fish