Asian-inspired citrus soy glazed salmon combining healthy protein and omega-3 fatty acids. Served with a crunchy and refreshing cucumber apple salad.
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Are you looking for an easy, nutrient-packed meal bursting with flavor? I do this by pairing fresh seafood and vegetables with bold Asian-inspired ingredients. Soy-glazed salmon is an excellent choice whenever I’m in a pinch for time. It’s also packed with beneficial nutrients like protein and omega-3 fatty acids for brain and heart health.
Crisp and refreshing cucumber and apple salad complement the texture of this flaky fish. Simple techniques like roasting, reduction, and emulsification allow you to create a delicious culinary meal with ease. The sweet orange flavors in the glaze and dressing make each forkful of the salmon and salad pop with flavor!
“I just cooked this; however, I added garlic to the oil and cooked it; it was amazing. That glaze is genius; it could be put on anything.”—Andres S.
Recipe ingredients
- Salmon: For this roasted salmon recipe, I use Atlantic salmon. The flesh is flaky and rich with omega-3 fatty acids. Use about 6 ounce filets.
- Glaze: A simple citrus glaze is made with rice vinegar, orange juice, soy sauce, sliced ginger, and butter for richness.
- Salad: A crunchy combination of cucumbers, bell peppers, carrots, and fragrant Fuji apples. I like to spiralize the fruit and vegetables to make thin pieces or use a chef’s knife to slice.
- Dressing: A combination of rice vinegar, orange juice, honey, minced ginger, and olive oil. It’s lightly sweet and tangy!
See the recipe card below for all ingredients and measurements (US and metric).
Make the citrus soy glaze
Step 1: For this citrus soy-glazed salmon recipe, the orange juice, soy sauce, seasoned rice vinegar, and ginger are concentrated down to a sticky texture. Removing the moisture allows all the flavors to infuse together and become more intense.
Prepare the salad
Step 2: The base of the dressing is rice vinegar, orange juice, a little bit of fresh ginger, and honey. Olive oil and sesame oil are whisked in well to create a light emulsion. What makes the flavor pop is the rice vinegar. It provides a tangy balance to the pungent and sweet ingredients.
Step 3: The salad is a vibrant combination of cucumber, carrots, bell pepper, and Fuji apples. The earthy and sweet ingredients are perfect for tossing in an orange dressing. Marinate the mixture with half of the dressing to infuse flavor into the produce.
Roast the Salmon
Step 4: One of the most straightforward techniques to cook salmon is high-heat roasting. The extreme temperature cooks the fillets in about 10 minutes. You can visually gauge if the fish is cooked to the perfect flaky texture. Just before serving, drizzle the delicious citrus soy glaze over the fillets.
Ready to serve
Step 5: Marinate the salad in some orange dressing to ensure maximum flavor delivery. Right before serving, drizzle some extra on top! This gorgeous citrus soy-glazed salmon and cucumber apple salad can be served with steamed rice for a complete meal.
Flavor variations
This citrus soy glazed salmon recipe can be easily customized! Here are some tasty ways to switch up the dish:
- Salmon: Different types of salmon can be used to prepare the dish. Depending on your taste preference, a richer King or Sockeye or leaner wild Alaskan salmon works well.
- Citrus: If you prefer a more tart taste, use lime or lemon juice for the dressing. Balance it out with more honey, or it will be very tart.
- Salad: Sugar snap peas, zucchini, or green beans would add a nice crunch. Pears, Asian peans, different types of sweet apple, or mango can be added.
Serving suggestions
- Steamed white rice or brown rice
- Cauliflower rice for a low-carb option
- Fried rice
- Chow mein
- Wonton soup
Frequently asked questions
Substitute gluten-free soy sauce, tamari, or coconut aminos for the citrus glaze.
You can visually check by using a fork to try to separate the center of the flesh. If it flakes with little resistance and is opaque in color, it’s ready! You’ll get a good feel for cook time and appearance with a little practice.
The butter can be substituted for margarine, vegan butter spreads, or solidified coconut oil.
Recipe Science
How to check if the salmon is finished cooking
I always use a combination of time, temperature, and appearance to check for doneness. Typically, for every one pound of fish, 10 minutes of cooking time is needed. This is an estimate, which can change depending on the thickness of the fish. Like in this recipe, smaller portions will cook quicker than whole-baked salmon. For medium doneness, target and internal temperature between 135 to 140°F with a thermometer.
Roasted Soy Glazed Salmon
Ingredients
Citrus Glaze
- 1 teaspoon rice vinegar
- 1 cup orange juice
- ¼ teaspoon soy sauce
- 1 slice fresh ginger, ¼" thick
- 1 tablespoon unsalted butter
Cucumber Salad
- 2 tablespoons rice vinegar
- 1 tablespoon orange juice
- 1 teaspoon honey
- ¼ teaspoon minced ginger
- 1 tablespoon olive oil
- ⅛ teaspoon sesame oil
- 2 cups cucumber, ⅛" thick strips
- 1 cup red bell pepper, ⅛" thick strips
- 1 cup carrots, ⅛" thick strips
- 1 large fuji apple, ⅛" thick strips
Salmon
- 24 ounces salmon fillet, cut into four 6-ounce pieces
- kosher salt, for seasoning
- black pepper, for seasoning
- 1 tablespoon sesame seeds
Instructions
- Make the Citrus Glaze – In a small saucepan, combine rice vinegar, orange juice, soy sauce, and ginger. Cook over medium heat until a thick glaze forms, about 15 minutes. Turn off the heat. Whisk in the butter until melted and the sauce is thickened. Set aside.
- Make the Dressing – In a medium bowl, whisk together rice vinegar, orange juice, honey, and minced ginger. Gradually whisk in the olive oil and sesame oil until combined. Taste and season with salt and pepper.
- Marinate the Cucumber Salad – In a medium bowl, add the sliced cucumber, bell pepper, carrots, and apples. Add half of the dressing to the cucumber salad mixture. Toss to combine and marinate in the refrigerator while cooking the salmon. Reserve the other half of the dressing.
- Roast the Salmon – Preheat oven to 400°F (204ºC). Cover a sheet pan with foil and lightly grease with oil. Add the fillets to the pan. Generously season with salt and pepper. Bake for 10 to 12 minutes. Drizzle citrus sauce on top of each fillet. Garnish with sesame seeds.
- To Serve – Serve the salmon with cucumber salad on the side. Drizzle additional dressing on top of the salad as desired.
Notes
- Storing: Refrigerate the cooked salmon and salad in separate containers for up to 1 day.
- Make it Gluten-Free: Use gluten-free soy sauce, tamari, or coconut aminos for the glaze.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Andrew Sultanofthenight McIner says
Just cooked this however added garlic to oil salmon cooked it, it was amazing that glaze is genius, could put on anything
Jessica Gavin says
Garlic infused in the cooking oil, yes! So glad you tried the recipe and enjoyed the dish Andrew!
Terri Grafnitz says
Hi Jessica – I am going to try this recipe out it looks so delicious. I will let you know what I thought of the dish but I am sure it is fantastic.
Jessica Gavin says
Hi Terri! If you have any questions about the recipe or technique, please let me know, I would love to help! Happy cooking!
Jill Thomas says
I’m excited to try the Salmon with Citrus Glaze — great tips also. My “test” kitchen nights are called “guinea pig” nights and are always fun. Thanks for sharing. Will let you know my results! Thanks, J
Jessica says
Hi Jill, thanks for visiting the website! Feel free to contact me with any questions. I can’t wait to hear how the recipe turns out for you!