Sticky Hoisin Salmon with Cucumber Vinegar

Yield

Prep Time

10 minutes

Cook Time

17 minutes

Total Time

27 minutes

kikkoman products used:

Hoisin Sauce Rice Vinegar Brewed from Sticky Rice Sesame Oil (Non-GMO)

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About this recipe

This Asian salmon dish is the perfect weeknight dinner when you want bold flavor without all the fuss. Think sweet, sticky hoisin-glazed salmon using Kikkoman® Hoisin Sauce paired with a bright, crunchy cucumber-onion salad tossed in Kikkoman® Rice Vinegar Brewed from Sticky Rice and Kikkoman® Sesame Oil. Serve it warm, plate it pretty, and get ready for compliments.

Tips & Tricks

This works beautifully with rice, noodles, or a simple sautéed green on the side.
For a bit of heat, add chili flakes or a drizzle of sriracha to the hoisin before brushing it on.
Want to grill it? This glaze also works great on the BBQ—just use skin-on salmon and grill over indirect heat.
Make it a bowl! Add avocado, steamed rice, and edamame for a poke-style meal.

ingredients

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
⅛ + ⅛ cup Kikkoman® Hoisin Sauce, divided
1 teaspoon sesame seeds for serving

directions

Combine vinegar, cane sugar, sesame oil, and salt in a small bowl. Stir to dissolve sugar. Add cucumber and red onion. Stir to coat. Refrigerate until serving.
Preheat oven to 400ºF and line a baking sheet with parchment paper. Place salmon on baking sheet and blot with paper towels to remove excess moisture. Brush salmon flesh with 2 tablespoons of hoisin sauce. Bake for 10 minutes.
Brush with remaining hoisin sauce and bake for 5-7 minutes longer, until cooked through.
Serve salmon warm with cucumber salad topped with sesame seeds.

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THE STORY OF SOY SAUCE

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