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Asian Baked Salmon on a plate

Asian Baked Salmon with Smashed Cucumber Sesame Salad

This Asian Baked Salmon with smashed cucumber sesame salad is an easy weeknight dinner perfect for those busy weeknights.
5 from 1 vote
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Course: Main Course
Cuisine: Asian, Asian Inspired
Keyword: Coconut Rice, cucumber, Oven baked salmon, Salmon, Sesame oil
Total Time: 30 minutes
Servings: 4

Equipment

  • 1 Oven
  • 1 stove top
  • 1 Saucepan
  • 1 Frying pan
  • 1 Baking tray

Ingredients

Coconut rice

  • 1.33 cup jasmine rice
  • 1 cup water
  • 1 cup coconut milk
  • ½ teaspoon white sugar

Salmon

  • 4 salmon fillets skin off
  • 2 cloves garlic
  • 2 tablespoon fresh ginger
  • 3 tablespoon vegetable oil
  • ¼ bunch green onion
  • 2 tablespoon sesame seeds
  • ½ teaspoon chilli flakes
  • 3 tablespoon light soy sauce
  • 2 tablespoon rice wine vinegar
  • ¼ teaspoon salt
  • 1 teaspoon white sugar
  • 2 teaspoon sesame oil

Cucumber Smash Salad

  • 3 Lebanese cucumbers
  • 2 tablespoon crispy chili oil

Instructions

  • Preheat your oven to 200 C (400 F) fan-forced, line a baking tray with paper and place salmon on the tray.
    4 salmon fillets skin off
    Salmon fillets on a tray
  • Rinse rice, then add to a saucepan with water, coconut milk and sugar. Bring to the boil lid off, then turn heat down to medium, cover, and cook for 15 mins. Rest until time to serve, keeping the lid on.
    1.33 cup jasmine rice, 1 cup water, 1 cup coconut milk, ½ teaspoon white sugar
    Coconut milk rice
  • Mince garlic and grate ginger into a heat-proof bowl. Heat vegetable oil in a saucepan on high. Finely slice green onion, add most to the bowl with sesame seeds and chilli flakes (opt.). Pour hot oil into the bowl and mix to combine.
    2 cloves garlic, 2 tablespoon fresh ginger, 3 tablespoon vegetable oil, ¼ bunch green onion, 2 tablespoon sesame seeds, ½ teaspoon chilli flakes
    Asian soy dressing
  • To the bowl, add soy sauce, rice wine vinegar, salt, sugar and sesame oil and mix through.
    3 tablespoon light soy sauce, 2 tablespoon rice wine vinegar, ¼ teaspoon salt, 1 teaspoon white sugar, 2 teaspoon sesame oil
    Asian soy dressing
  • Spread half the mixture over the salmon and bake for 12 mins (+/- depending on how you like it cooked).
    4 salmon fillets skin off
    Salmon fillets in marinade
  • Slice ends from cucumber. Using the flat of your knife, smash the cucumber until it splits, then slice it into bite-size chunks on the diagonal.
    3 Lebanese cucumbers
    Smashed cucumber
  • Add smashed cucumber to remaining mixture and toss through. Option to add chilli oil.
    2 tablespoon crispy chili oil
    Smashed cucumber in a bowl
  • Serve baked salmon with coconut rice and smashed cucumber salad, and top with remaining green onions.
    Asian Baked Salmon

Nutrition

Calories: 847kcal | Carbohydrates: 66g | Protein: 43g | Fat: 46g | Saturated Fat: 16g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 94mg | Sodium: 1012mg | Potassium: 1448mg | Fiber: 3g | Sugar: 6g | Vitamin A: 395IU | Vitamin C: 8mg | Calcium: 135mg | Iron: 6mg