Ginger-Soy Glazed Salmon with Pickled Cucumber

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Pan-seared salmon fillets coated in a ginger-soy glaze served alongside crisp, lightly pickled cucumber for a balanced and flavorful Japanese-inspired seafood dish. This japanese ready in about 25 minutes pairs salmon fillets, soy sauce, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.0 (14 ratings) Prep: 15 min Cook: 10 min Serves 4 Japanese cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, mix 3 tbsp soy sauce, 2 tbsp mirin, 1 tbsp grated fresh ginger, and 1 tsp sugar until the sugar dissolves to create the glaze.
  2. Step 2: Thinly slice 1 medium cucumber and place in a bowl. Add 2 tbsp rice vinegar, 1/2 tsp salt, and 1 tsp sugar. Toss well and let sit for at least 15 minutes to lightly pickle while preparing the salmon.
  3. Step 3: Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Pat dry 4 salmon fillets and place skin-side up in the skillet. Sear for 3-4 minutes until golden brown, then flip and cook for another 3 minutes.
  4. Step 4: Pour the ginger-soy glaze over the salmon in the last 2 minutes of cooking, spooning the sauce over the fillets as it thickens and becomes glossy.
  5. Step 5: Plate the glazed salmon fillets with a side of the pickled cucumber slices and any remaining glaze drizzled over the salmon before serving.

Frequently asked questions

How long does Ginger-Soy Glazed Salmon with Pickled Cucumber take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Ginger-Soy Glazed Salmon with Pickled Cucumber?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Ginger-Soy Glazed Salmon with Pickled Cucumber?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Ginger-Soy Glazed Salmon with Pickled Cucumber for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Ginger-Soy Glazed Salmon with Pickled Cucumber?

Japanese japanese like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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