Sticky Hoisin Salmon with Cucumber Vinegar Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
