7 years ago

Soy-Glazed Salmon with Cucumber-Avocado Salad

Boring salmon? No way! This refreshing combo of savory salmon with fresh cucumber-avocado salad will make your taste buds do a happy dance.


  • 1 tablespoon honey
  • 2 ½ teaspoons low-sodium soy sauce
  • ½ teaspoon cornstarch
  • 4 6-ounce skinless 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)


Heat the oven to 400 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.

Rub the fish fillets all over with ½ 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.

Meanwhile, whisk the rice vinegar, mayonnaise and the remaining ½ teaspoon each soy sauce and sesame oil in a large bowl. Add the cucumber, scallions and ¼ teaspoon salt and toss. Gently fold in the avocado. Serve the salmon with the salad and pickled ginger.

Recipe source: Food Network