This easy recipe for Soy Glazed Salmon with Avocado + Cucumber is a delicious and healthy recipe that can be on the table in 20 minutes! This post has been sponsored by Pacific Rim Riesling Wine. As always, opinions are 100% my own.
Say hello to your new favorite quick, easy and healthy dinner.
Happy Spring! I’m both elated and shocked that the 2019 winter season is already over. I’m looking forward to things being lighter. Lighter evenings, lighter clothing, lighter colors, lighter thoughts, lighter meals.
You guys asked me for more quick, easy and healthy dinner recipes this year, so that’s what I’m delivering! This soy glazed salmon with avocado and cucumber takes only 20 minutes to make, is outrageously delicious and packed with protein, healthy fats, vitamins and fiber. It’s exactly the kind of food that I’m craving now that the days are longer and the weather’s a bit milder.
I love this recipe because it checks off all the boxes: It’s fast, it’s healthy, it’s flavorful, it has lots of varied textures, it can be easily scaled up or down, and it’s perfect for both weeknight dinners and entertaining alike. This soy glazed salmon with avocado and cucumber really has it all.
The salmon (I prefer wild) is lacquered with a sweet soy glaze that’s flavored with a little bit of mustard and garlic. It’s made with maple syrup, so it’s refined sugar free and gives such an amazing flavor to the fish. I use Tamari as my soy sauce of choice since it’s gluten free, but it will work with any kind you have. It can even work with coconut aminos if you want to make it Paleo or soy free.
The salmon gets baked on a sheet pan, so not only does that mean there’s minimal clean-up, you can save time by preparing the avocado cucumber topping while it cooks.
Creamy avocados get tossed with cool, crisp cucumbers, thinly sliced scallions, sesame seeds, sesame oil and lime. Is it a relish? Is it a salsa? A salad? Compote? Sheesh. Let’s just call it a topping and leave it at that. It’s a delicious mix of textures and flavors that makes the salmon really come alive. That’s all that matters.
What also matters is that this soy glazed salmon with avocado + cucumber pairs beautifully with a nice, dry Riesling wine. I’m not too keen on sweet wines, but I’ve been super into Rieslings ever since I discovered that they’re not all sweet. There are many dry and even off-dry Riesling wines available that are bright, crisp and refreshing, which is exactly what I want in a white wine.
Pacific Rim Winery is located in Washington’s Columbia Valley, where they have the ideal soils and climate for growing Riesling. Their dry Riesling is citrusy and floral with nice minerality, making it a lovely match for the salty-sweet salmon and creamy avocado.
This easy salmon recipe is absolutely going to become a new staple in your kitchen!
If you make this recipe, please give it a rating and/or leave a comment! Ratings and comments are extremely helpful for me, so I would appreciate it very much. Thank you!
One Year Ago: Double Chocolate Paleo Banana Bread
Two Years Ago: Celery Root + Pear Salad with Walnuts + Manchego | French Onion Grilled Cheese
Three Years Ago: Tzatziki Sauce | Salted Caramel Brownies
Four Years Ago: Meyer Lemon + Cardamom Tart | Serrano Chili Hot Sauce
This easy recipe for Soy Glazed Salmon with Avocado + Cucumber is a delicious and healthy recipe that can be on the table in 20 minutes! It’s high in protein, gluten free and packed with sweet and salty flavor. Pair it with a dry Riesling wine!
- 1/4 cup low sodium soy sauce (I used Tamari since it’s gluten free)
- 2 cloves garlic, finely minced
- 1/4 cup pure maple syrup
- 2 tablespoons Dijon mustard
- 2 teaspoons neutral oil (I prefer grape seed)
- 4 medium salmon fillets (I prefer wild salmon), skin-on or off
- salt and pepper to taste
- 1 small-medium English cucumber, diced
- 1 tablespoon toasted sesame oil
- 1 tablespoon freshly squeezed lime juice
- 2 teaspoons sesame seeds (any color)
- 3 scallions, thinly sliced
- 1 large ripe, but firm avocado, diced
- rice, for serving (optional)
- Preheat the oven to 400 degrees and line a sheet pan with parchment paper.
- In a small saucepan, whisk together the soy sauce, garlic, maple syrup and Dijon mustard. Cook over medium heat until reduced by half, about 5 minutes. It should be thick and syrupy.
- Rub the salmon all over with the oil, then season with salt and pepper on both sides. Place the salmon fillets skin-side-down on the parchment lined sheet pan, then brush lightly with the soy glaze.
- Bake the salmon for 5 minutes, brush with more glaze, then continue cooking until they’re to your liking. I prefer my salmon just slightly undercooked in the center, so it only takes about 3-4 more minutes. The overall time will also depend on the thickness of your fillets.
- While the salmon cooks, prepare the topping. In a medium bowl, add the cucumber, sesame oil, lime juice, sesame seeds, scallions and a generous pinch of salt. Mix well, then add the avocado and gently toss until just combined. Taste and adjust seasoning as needed.
- When the salmon is finished, brush it with any remaining glaze, then serve with the avocado cucumber topping and your favorite rice if desired.
Keywords: easy, asian, salmon, avocado, cucumber, soy, glaze, maple, dijon, quick