Maple-Glazed Salmon with Pickled Cucumber

salmon-recipe Quentin Bacon


  • 1 cup seasoned rice vinegar
  • 1/4 cup sugar
  • 1 English cucumber, thinly sliced
  • 1/2 small red onion, sliced
  • 1 fennel bulb, thinly sliced
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Olive oil cooking spray
  • 1 pound skinless salmon fillet
  • 1 1/2 tablespoons pure maple syrup
  • 2 teaspoons grainy mustard
  • 1 garlic clove, minced
  • 1/4 teaspoon ground cumin


  1. Combine vinegar and sugar in a saucepan; bring to a boil. Simmer 5 minutes or until sugar dissolves. Add cucumber and onion. Cool to room temperature, stirring, 25 minutes.

  2. Remove the vegetables with a slotted spoon; place in a bowl. Add fennel and olive oil, tossing to combine. Season with salt and pepper.

  3. Preheat broiler. Line a shallow baking pan with foil; coat lightly with olive oil cooking spray. Arrange the salmon in a single layer on the pan. Combine the maple syrup and remaining ingredients; spread onto salmon. Broil salmon for 6 minutes or until just cooked through. Portion into 4 servings. Divide the salad among 4 plates; top with salmon.

    Prep: 10 minutes; Cook: 6 minutes; Marinate: 25 minutes.
  • Yield: Makes 4 servings (serving size: 1/4 salmon and 1 cup salad)

Nutritional Information

Calories per serving: 250
Fat per serving: 5g
Saturated fat per serving: 0.0g
Monounsaturated fat per serving: 2g
Polyunsaturated fat per serving: 2g
Protein per serving: 27g
Carbohydrate per serving: 13g
Fiber per serving: 2g
Cholesterol per serving: 72mg
Iron per serving: 2mg
Sodium per serving: 214mg
Calcium per serving: 62mg

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