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Lacquered salmon fillet with glossy honey-soy glaze served with crunchy cucumber and carrot salad

Lacquered Salmon with Crunchy Salad

Lacquered salmon with crunchy salad is a quick, fresh meal featuring tender glazed salmon and a crisp vegetable salad. It is an easy choice for a flavorful weeknight dinner or a light, satisfying meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Marinating Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian-inspired
Calories: 360
Ingredients Method Notes

Ingredients
  

Lacquered Salmon
  • 4 salmon fillets
Glaze
  • 1/4 cup soy sauce
  • 2 tablespoons honey
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
Crunchy Salad
  • 4 cups mixed greens
  • 1 medium cucumber, sliced
  • 1 large carrot, grated or julienned
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice
Garnish
  • 1 teaspoon sesame seeds
  • Fresh cilantro (optional)
  • Lime wedges

Method
 

Preparation
  1. Whisk soy sauce, honey, minced garlic, and grated ginger together in a small bowl until the glaze is fully combined.
  2. Dry the salmon fillets, arrange them in a shallow dish, coat with the glaze, and allow them to marinate for 10–15 minutes.
  3. Preheat the oven to 375°F / 190°C and prepare a baking sheet with parchment paper.
Cooking
  1. Place the glazed salmon fillets on the lined baking sheet and bake for 15–20 minutes, adding more glaze over the salmon halfway through cooking.
  2. Confirm the salmon is cooked through when it flakes easily and reaches an internal temperature of 145°F / 63°C.
Assembly
  1. Add mixed greens, sliced cucumber, and grated or julienned carrot to a large bowl.
  2. Pour olive oil and lime juice over the salad and toss gently to coat.
  3. Serve the roasted lacquered salmon with the crunchy salad, then finish with sesame seeds, fresh cilantro if using, and lime wedges.

Notes

Store the salmon separately from the salad and refrigerate both for up to 2 days.