Soy-Glazed Salmon With Cucumber-Avocado Salad

Name: Soy-Glazed Salmon With Cucumber-Avocado Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon honey; 2 1/2 teaspoons low-sodium soy sauce; 1/2 teaspoon cornstarch; 4 6 -ounce skinless center-cut salmon fillets; 1 teaspoon sesame oil; Kosher salt; 2 tablespoons rice vinegar (not seasoned); 1 tablespoon mayonnaise; 1 medium English cucumber, quartered lengthwise and sliced; 3 scallions, thinly sliced; 1 avocado, halved, seeded and chopped; Jarred pickled ginger, for serving (optional)

Servings: persons

1 tablespoon honey
2 1/2 teaspoons low-sodium soy sauce
1/2 teaspoon cornstarch
4 6 -ounce skinless center-cut salmon fillets
1 teaspoon sesame oil
Kosher salt
2 tablespoons rice vinegar (not seasoned)
1 tablespoon mayonnaise
1 medium English cucumber, quartered lengthwise and sliced
3 scallions, thinly sliced
1 avocado, halved, seeded and chopped
Jarred pickled ginger, for serving (optional)

1
Preheat the oven to 400 degrees F. Mix the honey, 2 teaspoons soy sauce and the cornstarch in a small microwave-safe bowl.
2
Microwave until just simmering, 30 to 40 seconds.
3
Rub the fish fillets all over with 1/2 teaspoon sesame oil and season lightly with salt.
4
Place the fish in a baking dish and bake 5 minutes.
5
Remove from the oven and brush with the honey-soy sauce mixture.
6
Return the fish to the oven and continue baking until just cooked through, 7 to 9 more minutes.
7
Meanwhile, whisk the rice vinegar, mayonnaise and the remaining 1/2 teaspoon each soy sauce and sesame oil in a large bowl.
8
Add the cucumber, scallions and 1/4 teaspoon salt and toss.
9
Gently fold in the avocado.
10
Serve the salmon with the salad and pickled ginger.
11
Photograph by Antonis Achilleos

265

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon honey, 2 1/2 teaspoons low-sodium soy sauce, 1/2 teaspoon cornstarch, 4 6 -ounce skinless center-cut salmon fillets, and more.

Yes, Soy-Glazed Salmon With Cucumber-Avocado Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!