Sesame-Glazed Teriyaki Salmon with Quick-Pickled Cucumbers

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

Crispy salmon fillets glazed with a sweet-and-savory teriyaki sauce, served with tangy pickled cucumbers for a balance of textures and flavors. This asian-inspired seafood ready in about 35 minutes pairs salmon fillets, teriyaki sauce, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

★ 4.4 (11 ratings) Prep: 20 min Cook: 15 min Serves 4 Asian cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Place 4 salmon fillets on the sheet and pat dry with paper towels.
  2. Step 2: In a small bowl, whisk together 1/2 cup teriyaki sauce, 2 tbsp sesame oil, 3 tbsp soy sauce, 2 tbsp honey, 1/2 tsp red pepper flakes, and 1/4 cup rice vinegar. Brush the mixture evenly over the salmon fillets.
  3. Step 3: Bake for 12-15 minutes until the salmon is flaky and the glaze is caramelized and golden. Meanwhile, prepare the pickled cucumbers: thinly slice 1 medium cucumber and place in a bowl. Add 1 tbsp granulated sugar and 1/4 cup rice vinegar. Toss to coat and let sit for 10 minutes.
  4. Step 4: Serve the salmon hot, topped with the pickled cucumbers and a drizzle of the remaining teriyaki glaze.

Frequently asked questions

How long does Sesame-Glazed Teriyaki Salmon with Quick-Pickled Cucumbers take to make?

Total time is about 35 minutes (20 min prep + 15 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-Glazed Teriyaki Salmon with Quick-Pickled Cucumbers?

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 Sesame-Glazed Teriyaki Salmon with Quick-Pickled Cucumbers?

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-Glazed Teriyaki Salmon with Quick-Pickled Cucumbers 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-Glazed Teriyaki Salmon with Quick-Pickled Cucumbers?

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.

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