Glazed salmon with cucumber salsa



10 min


4 servings

* PLUS Grilling Time: 10 minutes
Glazed salmon with cucumber salsa

Andreas Trauttmansdorff


  • 3 tbsp Japanese or miso salad dressing
  • 1 tbsp honey
  • 4 salmon fillets , 180 g each
  • 1 pinch salt
  • 1 pinch pepper
  • 1/3 English cucumber
  • 1/2 pint cherry or grape tomatoes
  • 4 green onions
  • 1 tbsp rice wine or white-wine vinegar
  • sesame seeds , optional


  • Lightly oil grill and heat barbecue to medium-high. Meanwhile, in a small bowl, stir dressing with honey. Lightly brush over salmon. Then generously sprinkle with salt and pepper. Place salmon, skin side down, on a plate. Save any mixture left in bowl.
  • Slice cucumber in half lengthwise. Using a spoon, scrape out and discard seeds. Thinly slice. Place in a medium-size bowl. Coarsely chop tomatoes and stir into cucumber with onions, vinegar and more salt and pepper.
  • Place fish, skin side up, on grill. Barbecue, covered, 6 minutes. Turn fish over and brush with remaining dressing. Discard dressing. Continue to barbecue, covered, until a knife tip inserted into centre of fillets feels warm, 4 to 5 more minutes. Remove salmon, leaving skin on grill, if you can. Place on plates or a large platter. Top with salsa. Sprinkle with sesame seeds. Good with steamed rice and green beans.

Nutrition (per serving)

  • Calories
  • 295,
  • Protein
  • 26.8 g,
  • Carbohydrates
  • 7.6 g,
  • Fat
  • 17.1 g,
  • Fibre
  • 1 g,
  • Sodium
  • 174 mg.

Salmon’s fresh flavour gets just a little boost from bottled oriental salad dressing, then it’s onto the barbecue. While the salmon grills, there’s lots of time to whip up a cool and crunchy cucumber salsa for a perfect, refreshing low-cal topper.