Categories: On The Go

Soy-Glazed Salmon with Cucumber-Avocado Salad

 Total duration: 25 minutes

Preparation time: 15 minutes

Cooking time: 10 minutes

This meal equals to four servings

Nutritious Value (per serving)

  • Calories: 385
  • Fat: 18 g
  • Saturated Fat: 3 g
  • Cholesterol: 98 mg
  • Sodium: 498 mg
  • Carbs: 16 g
  • Fiber: 5 g
  • Protein: 39 g


  • One tablespoon of honey
  • Two and a half teaspoons of low-sodium soy sauce
  • Half a teaspoon of cornstarch
  • Four skinless center-cut salmon fillets (each weighing around 170 g)
  • One teaspoon of sesame oil
  • Kosher salt
  • Two tablespoons of rice vinegar (not seasoned)
  • One tablespoon of mayonnaise
  • One medium cucumber that’s quartered lengthwise and sliced
  • Three scallions that are thinly sliced
  • One chopped avocado
  • Jarred pickled ginger for serving (optional)

Preparation and cooking instructions

  • Preheat the oven to 200 C°.
  • Mix the honey, the two teaspoons of soy sauce and the cornstarch in a small microwave-safe bowl and microwave the mix until just boiling (30 to 40 seconds)
  • Rub the fish fillets all over with half a teaspoon of sesame oil and season lightly with salt then place the fish in a baking dish and bake for 5 minutes, afterwards remove from the oven and brush with the honey-soy sauce mixture, then return the fish again to the oven and continue baking until just cooked through (7 to 9 more minutes)
  • Meanwhile, whisk the rice vinegar, mayonnaise and the remaining half teaspoon of each soy sauce and sesame oil in a large bowl, then add the cucumber, scallions and 1/4 teaspoon of salt and toss.
  • Gently fold in the avocado.
  • Serve the salmon with the salad and pickled ginger.
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