Soy Glazed Salmon with Crunchy Hot and Sour Salad
Elevate your weeknight dinner game with this Soy Glazed Salmon with Crunchy Hot and Sour Salad—a perfect harmony of bold, Asian-inspired flavors and refreshing textures. Tender, oven-baked salmon fillets are coated in a glossy soy, honey, and lime glaze infused with garlic and ginger, offering a delightful balance of sweet and savory. The accompanying salad is a vibrant medley of shredded cabbage, julienned carrots, crisp cucumber, and tangy red chili, tossed in a bright rice vinegar dressing with hints of sesame and cilantro. Finished with a sprinkle of toasted sesame seeds, this dish is a feast for both the eyes and the palate. Ready in under 40 minutes, this healthy and flavorful recipe is ideal for busy nights or casual entertaining.
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Recipe Information
Ingredients
- 4 pieces (about 6 oz each) salmon fillets
- 0.25 cup soy sauce
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon sesame oil
- 2 tablespoons lime juice
- 3 cups cabbage, shredded (red or green)
- 1 cup carrots, julienned
- 1 cup cucumber, thinly sliced
- 1 piece red chili, thinly sliced
- 3 tablespoons rice vinegar
- 1 tablespoon soy sauce (for the salad dressing)
- 1 teaspoon honey (for the salad dressing)
- 1 teaspoon sesame oil (for the salad dressing)
- 0.25 cup fresh cilantro, chopped
- 2 stalks green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil.
In a small bowl, whisk together soy sauce, honey, minced garlic, grated ginger, sesame oil, and lime juice for the glaze.
Place the salmon fillets skin-side down on the prepared baking sheet. Brush the glaze generously over the salmon, reserving a small amount for later use.
Bake the salmon in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork and is fully cooked. During the last 2 minutes of cooking, brush the remaining glaze over the top for a glossy finish.
While the salmon is baking, prepare the salad. In a large bowl, combine shredded cabbage, julienned carrots, sliced cucumber, and red chili.
In a small bowl, whisk together rice vinegar, soy sauce, honey, sesame oil, and a pinch of lime juice to make the dressing.
Pour the dressing over the salad and toss well to coat the vegetables evenly. Add chopped cilantro and sliced green onions, then sprinkle with toasted sesame seeds for added crunch.
Once the salmon is cooked, remove it from the oven and let it rest for 2-3 minutes.
Serve the soy-glazed salmon alongside the crunchy hot and sour salad for a perfectly balanced meal.
Nutrition Facts
Calories |
1868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.1 g | 128% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 3926 mg | 171% | |
| Total Carbohydrate | 98.2 g | 36% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 62.8 g | ||
| Protein | 158.1 g | 316% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 345 mg | 27% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2066 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
