Spicy Salmon with Smashed Cucumber Salad

This spicy salmon with smashed cucumber is one of those easy dinners that looks far more impressive than the effort involved. The salmon is coated in a sticky gochujang, honey and soy glaze before being air fried until caramelised and tender, then served with a crunchy smashed cucumber salad, pickled red onion and creamy gochujang yoghurt.

This spicy salmon with smashed cucumber takes inspiration from Korean flavours, combining gochujang, soy sauce, sesame oil and chilli crisp for a punchy, savoury dressing. Smashing the cucumber is a simple technique that creates plenty of surface area for the flavours to cling to. I love pairing the spicy, sticky salmon with cool cucumber, tangy pickled onion and creamy gochujang yoghurt for an easy dinner that feels fresh and exciting.

If you like this recipe, try my spicy salmon rice bowls or my teriyaki salmon bowls.

Ingredients

For the spicy salmon

Salmon fillets – Salmon is rich, buttery and naturally full of flavour, making it perfect for a bold glaze. I like using skinless fillets for this recipe because they are quick to prepare and easy to serve.

Gochujang – This Korean fermented chilli paste gives the salmon its signature spicy, savoury flavour, with a subtle sweetness and plenty of umami.

Honey – Honey balances the heat from the gochujang and helps the salmon develop a deliciously sticky, caramelised coating in the air fryer.

Light soy sauce – Soy sauce adds saltiness and umami to the glaze while helping to round out the sweetness of the honey.

For the smashed cucumber salad

Cucumber – The cucumber provides a cool, fresh and crunchy contrast to the sticky salmon. Smashing it creates lots of uneven edges that catch the dressing.

Pickled red onion – Thinly sliced pickled red onion adds brightness, acidity and a pop of colour. You can use shop-bought pickled onions or quickly pickle your own.

Chilli crisp – Chilli crisp adds heat, savoury flavour and little crispy pieces that make the cucumber salad much more interesting.

Sesame oil – Sesame oil gives the salad a rich, nutty flavour that works particularly well with the gochujang and soy sauce.

Light soy sauce – This seasons the cucumber while adding another layer of savoury umami.

Salt and sugar – A small amount of salt seasons the cucumber, while sugar balances the salty, spicy and acidic flavours.

Spring onion – Spring onion adds freshness and a mild onion flavour without overpowering the other ingredients.

Coriander – Fresh coriander adds a light, herby flavour that helps keep the salad fresh and vibrant.

For the gochujang yoghurt

Greek yoghurt – Greek yoghurt makes a creamy, cooling sauce that balances the heat of the salmon and chilli crisp.

Gochujang – A little gochujang turns the yoghurt into a spicy, savoury sauce that ties the whole dish together.

Sesame seeds – Sesame seeds add a subtle nuttiness and a little crunch.

Spring onion and coriander – These make the finished bowls look fresh and colourful while adding extra flavour.

For the quick pickled red onion

Red onion – Red onion becomes wonderfully tangy and slightly sweet when quickly pickled.

Rice wine vinegar – Rice wine vinegar gives the onions their sharp, fresh acidity without being too harsh.

Water – Water dilutes the vinegar slightly to create a more balanced quick pickle.

Salt and sugar – These balance the acidity and help create a more rounded pickle.

Instructions

If you are making your own pickled onions, very thinly slice the red onion using a sharp knife or mandolin. Add the rice wine vinegar, water, a pinch of sugar and a pinch of salt to a microwave-safe ramekin or small bowl.

Heat briefly in the microwave until warm, then add the sliced red onion. Leave the onions to pickle while you prepare the rest of the spicy salmon with smashed cucumber. The longer they sit, the more vibrant and tangy they will become.

1. Step 1: Mix the gochujang, honey and light soy sauce together in a small bowl until smooth. Spread the glaze generously over the salmon fillets, making sure they are well coated. I like to get plenty of the glaze over the top Place the glazed salmon fillets into the air fryer and cook for around 10 minutes, or until the salmon is cooked through and flakes easily. Cooking time can vary depending on the thickness of your fillets and your air fryer, so check the centre before serving. While the salmon cooks, prepare the smashed cucumber salad.

2. Step 2: Cut the ends off the cucumber and place it on a chopping board. Using the flat side of a rolling pin, the side of a large knife or another sturdy kitchen tool, firmly smack the cucumber several times until it cracks and splits. Chop the smashed cucumber into bite-sized pieces and transfer to a bowl. Add the sesame oil, soy sauce, salt, sugar, spring onion and coriander. Add some of your pickled red onion and toss everything together until the cucumber is well coated. Before serving, I drain away some of the excess liquid from the bottom of the bowl so the finished spicy salmon with smashed cucumber isn't too watery.

3. Step 3: Mix the Greek yoghurt and gochujang together until completely combined. Divide the smashed cucumber salad between two plates or bowls. Add a glazed salmon fillet to each, followed by a generous dollop of gochujang yoghurt.

4. Step 4: Finish the spicy salmon with smashed cucumber with sesame seeds, sliced spring onion, fresh coriander and some extra pickled red onion. Serve immediately while the salmon is warm and the cucumber is still crunchy.

Hint: Don't skip the smashing. Smashing the cucumber creates lots of rough, craggy edges that absorb the dressing much better than evenly sliced cucumber.

Substitutions

Salmon fillets – Use chicken breast or thigh for a heartier option, or firm tofu for a vegetarian alternative that works well with the gochujang glaze.

Gochujang – Use sriracha mixed with a little miso paste for heat and umami, or Korean chilli flakes with a little honey for a simpler alternative.

Honey – Use maple syrup for a slightly deeper sweetness or brown sugar for a richer caramelised glaze.

Light soy sauce – Use tamari for a gluten-free option or coconut aminos for a slightly sweeter, milder alternative.

Cucumber – Use radishes for a peppery crunch or shredded cabbage for a heartier salad with plenty of texture.

Red onion – Use spring onions for a milder onion flavour or shallots for a slightly sweeter, delicate bite.

Rice wine vinegar – Use white wine vinegar for a similar acidity or lime juice for a fresher, citrusy flavour.

Chilli crisp – Use chilli oil for heat without the crispy texture or sriracha for a smoother, sharper chilli flavour.

Sesame oil – Use toasted sesame oil for an even nuttier flavour or a neutral oil if you want the other flavours to stand out more.

Salt – Use flaky sea salt for a delicate crunch or reduce it if your soy sauce and chilli crisp are already particularly salty.

Sugar – Use honey or maple syrup for a softer sweetness that also adds a little extra flavour.

Spring onion – Use finely sliced chives for a delicate onion flavour or red onion for a stronger, sharper bite.

Coriander – Use fresh mint for a cooling, refreshing flavour or Thai basil for a more aromatic, slightly sweet taste.

Greek yoghurt – Use natural yoghurt for a lighter, looser sauce or dairy-free coconut yoghurt for a plant-based alternative.

Sesame seeds – Use crushed peanuts for extra crunch or cashews for a slightly sweeter, buttery texture.

Variations

Spicy Chicken with Smashed Cucumber - Swap the salmon for chicken breast or thigh and coat with the same gochujang, honey and soy glaze. Air fry until golden and cooked through, then serve with the smashed cucumber, pickled onion and gochujang yoghurt.

Gochujang Prawn with Smashed Cucumber - Use large prawns instead of salmon for an even quicker version. Toss the prawns in the gochujang glaze, then air fry or pan fry until cooked through. Serve with the cucumber salad, yoghurt and plenty of sesame seeds.

Crispy Tofu with Smashed Cucumber - For a vegetarian option, use crispy tofu instead of salmon. Toss cubes of firm tofu in the gochujang, honey and soy glaze before air frying until golden. Serve with the smashed cucumber and gochujang yoghurt for a satisfying meat-free dinner.y website! (placeholder for in-content link)

Equipment

Air fryer - I used my ninja crispi

Mixing bowls

Storage

For the best texture, I recommend storing the components separately. Keep cooked salmon refrigerated in an airtight container and use within 2 days. The cucumber salad is best eaten fresh, but can be refrigerated for up to 1 day. Store the gochujang yoghurt and pickled onions separately in the fridge.

FAQ

Related

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with this recipe:

Recipe

Spicy Salmon with Smashed Cucumber Salad

This spicy salmon with smashed cucumber is one of those easy dinners that looks far more impressive than the effort involved. The salmon is coated in a sticky gochujang, honey and soy glaze before being air fried until caramelised and tender, then served with a crunchy smashed cucumber salad, pickled red onion and creamy gochujang yoghurt.

No ratings yet

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course Main Course

Cuisine Korean

Servings 2

Calories 449 kcal

Equipment

• Air Fryer, I used my Ninja Crispi
• mixing bowls

Ingredients

  

1x2x3x

• 2 salmon fillets
• ½-1 tablespoon gochujang depending on spice preference
• 1 tablespoon honey
• 1 tablespoon light soy sauce

For the smashed cucumber salad

• 1 cucumber
• Thin sliced red onions picked (pickling suggestion in method)
• 1 teaspoon Sesame oil
• 1 teaspoon dark soy sauce
• 1 tablespoon light Soy sauce
• Pinch sugar
• 1 spring onion
• Pinch coriander
• squeeze lime juice

Gochujang yoghurt and garnish

• 2 tablespoon greek yoghurt + 1 teaspoon gochujang
• Sesame seeds
• Spring onion
• Coriander

If pickling your own onion

• ½ red onion
• 3 tablespoon rice wine vinegar
• 3 tablespoon water
• Pinch salt
• Pinch sugar

Instructions

 

• If you are making your own pickled onions, very thinly slice the red onion using a sharp knife or mandolin. Add the rice wine vinegar, water, a pinch of sugar and a pinch of salt to a microwave-safe ramekin or small bowl. Heat briefly in the microwave until warm, then add the sliced red onion. Leave the onions to pickle while you prepare the rest of the spicy salmon with smashed cucumber. The longer they sit, the more vibrant and tangy they will become.
  3 tbsp rice wine vinegar, 3 tbsp water, Pinch salt, Pinch sugar, ½ red onion
• Mix the gochujang, honey and light soy sauce together in a small bowl until smooth. Spread the glaze generously over the salmon fillets, making sure they are well coated. I like to get plenty of the glaze over the top
  ½-1 tbsp gochujang, 1 tbsp honey, 1 tbsp light soy sauce, 2 salmon fillets
• Place the glazed salmon fillets into the air fryer and cook for around 10 minutes, or until the salmon is cooked through and flakes easily. Cooking time can vary depending on the thickness of your fillets and your air fryer, so check the centre before serving. While the salmon cooks, prepare the smashed cucumber salad.
• Cut the ends off the cucumber and place it on a chopping board. Using the flat side of a rolling pin, the side of a large knife or another sturdy kitchen tool, firmly smack the cucumber several times until it cracks and splits. Chop the smashed cucumber into bite-sized pieces and transfer to a bowl.
  1 cucumber
• Add the , sesame oil, soy sauce, lime juice, sugar, spring onion and coriander. Add some of your pickled red onion and toss everything together until the cucumber is well coated. Right before serving I drain away most of the excess liquid from the bottom of the cucumber bowl so the finished spicy salmon with smashed cucumber isn't too watery.
  Thin sliced red onions, 1 tsp dark soy sauce, 1 tsp Sesame oil, 1 tbsp light Soy sauce, Pinch sugar, 1 spring onion, Pinch coriander
• Mix the Greek yoghurt and gochujang together until completely combined. You can add a little extra gochujang if you want the sauce to have more heat. Divide the smashed cucumber salad between two plates or bowls. Add a glazed salmon fillet to each, followed by a generous dollop of gochujang yoghurt.
  2 tbsp greek yoghurt + 1 teaspoon gochujang
• Finish the spicy salmon with smashed cucumber with sesame seeds, sliced spring onion, fresh coriander and some extra pickled red onion. Serve immediately while the salmon is warm and the cucumber is still crunchy.
  Sesame seeds, Spring onion, Coriander

Notes

Don't skip the smashing. Smashing the cucumber creates lots of rough, craggy edges that absorb the dressing much better than evenly sliced cucumber.

Nutrition

Calories: 449kcalCarbohydrates: 32gProtein: 40gFat: 19g

Keyword air fryer salmon, easy cucumber salad, easy salmon recipe, salmon bowl, spicy cucumber salad

Tried this recipe?Let us know how it was!