Baked Salmon with Spicy Cucumber Salad

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  • Level: Easy
  • Total: 35 min
  • Active: 15 min
  • Yield: 4 servings
This weeknight meal comes together quickly, as a weeknight meal should, with very little preparation. You bake the whole salmon filet in the oven, then move on to put together a quick, refreshing cucumber salad. You can spice it up by adding more gochugaru or add some of your favorite herbs.



  1. Cook the rice as the label directs. Set aside off the heat, about 5 minutes, then fluff with a fork.
  2. Preheat the oven to 350˚F. Line a baking sheet with foil. Lay the salmon skin-side down on the foil and season with salt. Bake until cooked through and tender, 20 to 25 minutes.
  3. Meanwhile, generously season the cucumber with salt in a large bowl and let sit 5 minutes. Add the garlic, fish sauce, gochugaru, rice vinegar, sesame oil, sugar and half each of the cilantro and scallions. Toss to combine.
  4. Slice the salmon into 4 pieces and divide among plates along with the cucumber salad. Top with the remaining cilantro and scallions. Serve with the rice.