Sticky Hoisin Salmon with Cucumber Vinegar
Serves
4
Total Time
27 minutes
Prep Time
10 minutes
Cook Time
17 minutes
About
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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