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Quick Glazed Salmon Supper With A Cucumber Salad

Quick, simple and healthy, this sticky glazed salmon is served alongside a cool and refreshing cucumber salad.

salmon supper with cucumber slad

Super simple salmon super, say that ten times fast! Mastering that tongue twister will probably take longer than preparing this delightful dinner. 

Needing just 11 ingredients, and coming together in only 20 minutes, this dish is fresh, healthy and a great solution to the eternal “what’s for dinner” question.

If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. To view our recipe video on Instagram click here. Happy cooking!

salmon and cucumber salad

Frequently Asked Questions

Can I make this gluten-free?

Yes, opt for a gluten free soy sauce or similar substitute 

Can I substitute other fish in this dish?

You can substitute the salmon in this dish out for salmon trout, or any other similar fatty fish. Adjust the cooking times as necessary when changing your variety of fish. Perfectly cooked fish will flake easily when a knife is inserted into the thickest part, and be just cooked in the middle. If your fish looks translucent or underdone add a little extra time to the cook time. 


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easy salmon cucumber salad

Quick Glazed Salmon Supper With A Cucumber Salad

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  • Author: Jess Bunn
  • Total Time: 30 Minutes
  • Yield: 2 Servings


Double the recipe to easily serve 4. Swap the gooseberry gin jam for any sweet and tart jam, such as tomato chili jam or apricot.


  • 2 150g salmon fillets
  • 1 Tbsp light soy sauce
  • 2 Tbsp chilli & tomato jam
  • 1 Tbsp Sriracha
  • 1/2 lime, juiced

Cucumber Salad

  • 1/2 tsp chilli flakes
  • 1/2 English cucumber sliced/spiralled
  • 1 tsp sesame oil
  • 1 tsp ginger
  • 1/2 lime
  • optional: black sesame seeds
  • salt to taste
  • white or brown rice to serve (optional)


  1. Heat the oven to 200C.
  2. To make the salmon glaze add the jam, sriracha, lime and soy to a bowl, and stir to combine. Spoon the mixture over the salmon, then pop the salmon in the oven for 7-9 minutes until cooked to your liking. 7 Minutes will be on the more “rare” side with a soft sushi-like centre, but the timing will depend on your fillet thickness and your oven, so give the salmon a check at about 6 minutes.
  3. To make the salad, thinly slice your cucumber. Add the chilli flakes, sesame oil, ginger, lime juice and sesame seeds to a bowl, whisk to combine then add the cucumber. Toss the cucumber through the sauce.
  4. Spoon your rice into two serving bowls. Top with your roasted salmon and add the cucumber salad on the side.
  5. Serve immediately
  • Prep Time: 10 Minutes
  • Cook Time: 20 Minutes
  • Category: Salad
  • Method: Bake
  • Cuisine: Asian-inspired


  • Serving Size: 1
  • Calories: 378.84kcal
  • Sugar: 13.57g
  • Sodium: 1218.6mg
  • Fat: 20.21g
  • Saturated Fat: 3.18g
  • Unsaturated Fat: 10.48g
  • Trans Fat: 0g
  • Carbohydrates: 19.36g
  • Fiber: 1.42g
  • Protein: 31.91g
  • Cholesterol: 91.5mg
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