Sesame Salmon Bites with Cucumber Salad - a simple yet delicious one sheet pan salmon recipe. The sesame sauce is so flavorful and the cucumber salad is to die for. This is a 30 minute recipe that tastes like its from a restaurant!
I love salmon! For more salmon related recipes try my spicy maple salmon or my honey garlic salmon.
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Why you'll love this recipe
It is easy to make and ready in less than 30 minutes.
It is pescatarian and gluten free.
Thanks to the salmon this recipe is high in protein.
It is perfect the perfect healthy dinner.
Ingredients sesame salmon bite bowl
- salmon
- tahini
- soy sauce or tamari
- rice vinegar
- honey
- ginger
- garlic
- lime
- cucumber
- scallions
See the recipe card for full information on ingredients and quantities.
Substitutions
- scallions - cilantro or mint would be a great sub.
Step-by-Step Instructions
Mix together sauce.
Marinate salmon in sauce.
Bake salmon.
Mix together cucumber salad.
Form bowls, serve and enjoy!
Storage instructions
You can store the extra salmon in a sealed container in your fridge for up to 1 day.
Recipe Pro-Tips
For the best tasting salmon buy frozen salmon filets. Any "fresh" salmon you purchase in the store has been previously frozen, any time the salmon is left out thawing makes the fish taste much fishier. I love Wild Alaskan Co Salmon, you can use code avocadoskillet for 20% off your first box here.
This recipe makes 2 servings but feel free to double or halve.
If you are allergic to gluten use tamari instead of soy sauce.
Recipe FAQS
Yes, wild caught salmon is lower in fat and higher in essential minerals than farm raised.
Feel free to use any veggies you want, just keep in mind cooking times will vary.
Other easy healthy dinners to try
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Sesame Salmon Bites with Cucumber Salad
Ingredients
Cucumber Salad
- 1 cucumber - finely sliced
- 1 tablespoon soy sauce
- ½ teaspoon sesame seeds
- ½ tablespoon toasted sesame oil
- ½ tablespoon rice vinegar
- 1 scallion - finely chopped
- juice from ½ lime
Salmon
- 2 servings salmon - cut into cubes preferably wild caught
- 1 tablespoon toasted sesame oil
- 4 tablespoons tahini
- 3 tablespoons soy sauce or tamari
- 3 tablespoons rice vinegar
- 1-2 tablespoons honey or maple syrup
- 1 teaspoon grated ginger
- 1 clove garlic - minced or grated
- juice from ½ lime
- 1 tablespoon water adjust to how thick you want the sauce to be
Other ingredients
- ½ cup cooked rice or grain of choice
- ¼-1/2 avocado - diced
- additional fresh chopped scallions
- sesame seeds
- red pepper flakes
Instructions
- Preheat oven to 425 degrees.
- Add tahini and all following ingredients to a bowl. Mix until smooth. Coat the salmon in half of the tahini sauce, reserving the rest for later. Let marinate for 10 minutes.
- Add salmon to the sheet pan. Cook for 6-8 minutes.
- While salmon is cooking, toss together the cucumber salad ingredients.
- Form bowls with rice, salmon bites, cucumber salad and avocado. Drizzle the leftover sauce over the salmon - you will have some sauce leftover. Top salmon with sesame seeds, red pepper flakes and scallions.
Lueeee says
Recipe is delicious, but it looks nothing like the photo in the recipe!
Linda Horenstein says
This recipe was delicious and easy to prepare as I already had all the ingredients in my pantry except for the salmon and zucchini. There was enough sauce if I wanted to double the amount of fish. But my suggestion is to put maybe a half cup of the sauce in a separate bowl to set aside for serving, before putting the raw fish in the marinating bowl. Then we’d have extra sauce for the cooked fish and rice. Do you have other recipes that use tahini?
Kristi says
Hi Linda - thanks! I have a ton of recipes with tahini, just search tahini on my website and they will come up.