Hoisin Glazed Salmon with a Quick Pickled Cucumber

Jenna - Land of 10,000 Recipes

This Hoisin Glazed Salmon with a Quick Pickled Cucumber is the perfect balance of sweet, sour and umami. Super healthy, and ready in under 20 minutes, this seafood dish is the perfect weeknight dinner.

5 from 2 votes

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Prep Time 10

Cook Time 10

Total Time 20

Course Seafood

Servings

Ingredients

Salmon

4 salmon filets
¼ cup hoisin
2 Tbsp soy sauce
1 Tbsp brown sugar
½ Tbsp rice vinegar

Pickled Cucumbers

1 cucumber thinly sliced
½ cup rice vinegar
1 tsp brown sugar
pinch of red pepper flakes optional

Instructions

Preheat the oven to 400 degrees Fahrenheit.
While the oven is preheating, combine all of the cucumber ingredients into a mason jar and shake to combine. Set aside to let the cucumbers get slightly pickled.
1 cucumber, ½ cup rice vinegar, 1 tsp brown sugar, pinch of red pepper flakes
Spray oil on a baking sheet and put the salmon on it (skin side down, if it still has it).
4 salmon filets
Combine the ingredients for the hoisin glaze in a small bowl and mix well.
¼ cup hoisin, 2 Tbsp soy sauce, 1 Tbsp brown sugar, ½ Tbsp rice vinegar
Brush the sauce over the filets, reserving about ¼ of it.
Put the salmon in the oven and bake 10-12 minutes.
Halfway through, brush the remaining sauce over the filets.
Serve with pickled cucumbers and brown rice!

Notes

You can make the cucumbers ahead of time - they stay good up to one week in the fridge.

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