Sesame-Ginger Glazed Salmon with Pickled Cucumber Salad
Pan-seared salmon fillets brushed with a savory sesame-ginger glaze, paired with a refreshing quick-pickled cucumber salad. This asian-inspired seafood ready in about 27 minutes pairs 6 oz each, skin on salmon fillets, soy sauce, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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.
Ingredients
- 4 pieces, 6 oz each, skin on salmon fillets
- 3 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp sesame oil
- 1 tbsp, grated fresh ginger
- 2, minced garlic cloves
- 1/4 cup rice vinegar
- 1 medium, thinly sliced cucumber
- 1 tsp sugar
- 1/4 tsp red chili flakes
- 1 tbsp, toasted sesame seeds
- 2, sliced thinly green onions
- 2 tbsp vegetable oil
Instructions
- Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp sesame oil, 1 tbsp grated fresh ginger, and 2 minced garlic cloves to create the glaze.
- Step 2: In another bowl, combine 1/4 cup rice vinegar, 1 tsp sugar, 1/4 tsp red chili flakes, and 1 medium thinly sliced cucumber. Toss and let sit for at least 15 minutes to pickle.
- Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Place 4 salmon fillets skin-side down and cook for 5-6 minutes until skin is crispy.
- Step 4: Flip salmon and brush tops with half of the glaze. Cook for another 3-4 minutes until salmon is just cooked through and glaze is sticky.
- Step 5: Remove salmon and spoon remaining glaze over each fillet. Serve immediately with pickled cucumber salad topped with 1 tbsp toasted sesame seeds and 2 sliced green onions.
Equipment for this recipe
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Frequently asked questions
How long does Sesame-Ginger Glazed Salmon with Pickled Cucumber Salad take to make?
Total time is about 27 minutes (15 min prep + 12 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 Sesame-Ginger Glazed Salmon with Pickled Cucumber Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep soy sauce from drying out.
Can I substitute ingredients in Sesame-Ginger Glazed Salmon with Pickled Cucumber Salad?
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 Sesame-Ginger Glazed Salmon with Pickled Cucumber Salad 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 Sesame-Ginger Glazed Salmon with Pickled Cucumber Salad?
Asian seafood 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.
