Soy-Glazed Salmon With Cucumber-Avocado Salad

  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 servings
  • Nutrition Info
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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. Microwave until just simmering, 30 to 40 seconds. 
  2. Rub the fish fillets all over with 1/2 teaspoon sesame oil and season lightly with salt. Place the fish in a baking dish and bake 5 minutes. Remove from the oven and brush with the honey-soy sauce mixture. Return the fish to the oven and continue baking until just cooked through, 7 to 9 more minutes.
  3. Meanwhile, whisk the rice vinegar, mayonnaise and the remaining 1/2 teaspoon each soy sauce and sesame oil in a large bowl. Add the cucumber, scallions and 1/4 teaspoon salt and toss. Gently fold in the avocado. Serve the salmon with the salad and pickled ginger.
  4. Per serving: Calories 385; Fat 18 g (Saturated 3 g); Cholesterol 98 mg; Sodium 498 mg; Carbohydrate 16 g; Fiber 5 g; Protein 39 g 

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