Get ready to fall in love with this incredible Roasted Soy Glazed Salmon! It’s a flavor-packed dish that combines tender, flaky salmon with a tangy citrus glaze and a refreshing cucumber salad. This recipe is a game-changer for busy weeknights when you want something delicious but don’t have hours to spend in the kitchen. The combination of sweet, salty, and umami flavors will dance on your taste buds, making this dish an instant favorite!

Why You’ll Love This Recipe

Burst of Flavors: The citrus glaze perfectly balances sweet and savory, while the cucumber salad adds a refreshing crunch.
Quick and Easy: From start to finish, you can have this gourmet-level meal on the table in about 35 minutes.
Healthy and Nutritious: Packed with omega-3 fatty acids from the salmon and loads of veggies in the salad, it’s a nutritious powerhouse.
Impressive Presentation: This dish looks like it came from a high-end restaurant, but it’s so simple to make at home.

Ingredients You’ll Need

Salmon: The star of the show, providing a rich, buttery texture and loads of healthy fats.
Orange Juice: Adds sweetness and acidity to the glaze, perfectly complementing the salmon.
Soy Sauce: Brings that umami punch and helps create a beautiful glaze on the salmon.
Ginger: Adds a spicy kick that brightens up both the glaze and the salad dressing.
Cucumber, Bell Pepper, Carrots, and Apple: Create a crisp, refreshing salad that balances the rich salmon.
Rice Vinegar: Provides tanginess to both the glaze and salad dressing.
Honey: Adds a touch of sweetness to balance out the acidity in the salad dressing.
Sesame Oil: Gives a nutty flavor to the salad dressing.
Sesame Seeds: Sprinkled on top for a nice crunch and visual appeal.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Spice it Up: Add a dash of sriracha or red pepper flakes to the glaze for a spicy kick.
Go Tropical: Swap the orange juice for pineapple juice in the glaze for a tropical twist.
Change the Protein: Try this recipe with other fish like cod or halibut, or even chicken breast.
Veggie Swap: Feel free to use your favorite vegetables in the salad – try adding edamame or sugar snap peas for extra crunch.

How to Make Roasted Soy Glazed Salmon

Step 1: Prepare the Citrus Glaze

In a small saucepan, combine rice vinegar, orange juice, soy sauce, and ginger. Simmer over medium heat until it thickens into a glaze, about 15 minutes. Remove from heat and whisk in butter until melted and incorporated.

Step 2: Make the Salad Dressing

Whisk together rice vinegar, orange juice, honey, and minced ginger in a medium bowl. Gradually add olive oil and sesame oil, whisking until combined. Season with salt and pepper to taste.

Step 3: Marinate the Cucumber Salad

Combine sliced cucumber, bell pepper, carrots, and apples in a bowl. Toss with half of the dressing and let marinate in the refrigerator while you cook the salmon.

Step 4: Roast the Salmon

Preheat your oven to 400°F (204ºC). Place salmon fillets on a foil-lined, lightly oiled baking sheet. Season generously with salt and pepper. Roast for 10-12 minutes until just cooked through.

Step 5: Glaze and Serve

Drizzle the citrus glaze over each salmon fillet and sprinkle with sesame seeds. Serve alongside the marinated cucumber salad, with extra dressing on the side.

Pro Tips for Making the Recipe

Don’t Overcook: Salmon can quickly go from perfect to dry. It’s done when it flakes easily with a fork but is still slightly pink in the center.
Prep Ahead: Make the glaze and salad dressing in advance to save time on busy evenings.
Fresh is Best: Use fresh ginger rather than powdered for the best flavor in both the glaze and dressing.
Even Cuts: Try to cut your vegetables for the salad into similar sizes for even marinating and a better texture.

How to Serve

This Roasted Soy Glazed Salmon is a meal in itself, but if you want to round it out, consider these options:

Serve over a bed of steamed jasmine rice or quinoa to soak up the delicious glaze.
Add a side of roasted asparagus or broccoli for extra veggies.
Pair with a chilled glass of Sauvignon Blanc or a light Pinot Noir for a perfect dinner pairing.

Make Ahead and Storage

Storing Leftovers

Store the cooked salmon and cucumber salad separately in airtight containers in the refrigerator for up to 2 days.

Freezing

While the cucumber salad won’t freeze well, you can freeze the cooked salmon (without the glaze) for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

Gently reheat the salmon in a 275°F oven until just warmed through, about 10-15 minutes. Avoid microwaving as it can make the salmon rubbery.

FAQs

Can I grill the salmon instead of roasting it?
Absolutely! Grill the salmon over medium-high heat for about 4-5 minutes per side, or until it reaches your desired doneness.

What can I substitute for rice vinegar?
Apple cider vinegar or white wine vinegar can work as substitutes, though they will slightly alter the flavor profile.

Is this recipe gluten-free?
To make this recipe gluten-free, simply use tamari or coconut aminos instead of soy sauce in the glaze.

Can I make this recipe ahead of time for meal prep?
Yes! Cook the salmon and prepare the salad, but store the components separately. Reheat the salmon gently and toss the salad with dressing just before serving.

This Roasted Soy Glazed Salmon is a true crowd-pleaser that’s bound to become a regular in your meal rotation. With its perfect balance of flavors and textures, it’s a recipe that feels special enough for entertaining but easy enough for weeknight dinners. Don’t be surprised if you find yourself craving this delightful dish again and again!