Togarashi Salmon and Cucumber Salad

Name: Togarashi Salmon and Cucumber Salad
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 2 servings
Cuisine: Asian-inspired
Ingredients: 1 lb mini cucumbers; salt, to taste; 1 clove garlic, minced; 2 tbsp soy sauce; 1 tsp rice vinegar; 1 tbsp honey; 1/2 tbsp sesame oil; 1/2 tsp garlic chili oil; 2 salmon fillets (6 oz each); garlic salt, to taste; togarashi seasoning, to taste; Old Bay seasoning, to taste; red pepper chili powder, to taste; lime wedges, for serving

This togarashi salmon and cucumber salad is a quick, flavor-packed weeknight meal combining crispy spiced salmon with a refreshing Asian-inspired cucumber side. The togarashi seasoning creates a flaky, perfectly seared crust while the vinegar-based dressing balances heat with brightness.

🌍Asian-inspired 🏷️Salmon 🏷️Cucumber salad 🏷️Togarashi 🏷️Weeknight dinner Quick meal

🏷️

🏷️Healthy

-0:00

jackiehartlaubonTikTok

Total

35 min

Servings

2

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok · by jackiehartlaub

-0:00

jackiehartlaubonTikTok

Ingredients

1 lb mini cucumbers
salt, to taste
1 clove garlic, minced
2 tbsp soy sauce
1 tsp rice vinegar
1 tbsp honey
1/2 tbsp sesame oil
1/2 tsp garlic chili oil
2 salmon fillets (6 oz each)
garlic salt, to taste
togarashi seasoning, to taste
Old Bay seasoning, to taste
red pepper chili powder, to taste
lime wedges, for servingoptional

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Instructions

1
Slice mini cucumbers and place in a large bowl. Sprinkle generously with salt, toss to coat, and set aside for 20 minutes to draw out moisture.
2
Pat the salmon fillets dry and season all sides with garlic salt, togarashi seasoning, Old Bay, and red pepper chili powder.
3
Place the seasoned salmon in an air fryer basket. Cook at 375°F (190°C) for 8 minutes.
4
While the salmon cooks, prepare the dressing. In a small bowl, whisk together the minced garlic, soy sauce, rice vinegar, honey, sesame oil, and garlic chili oil.
5
After the initial 8 minutes of cooking, increase the air fryer temperature to 400°F (205°C) and cook the salmon for an additional 1-2 minutes to crisp the top.
6
Once the cucumbers have rested, use a paper towel to pat them dry and absorb the excess water.
7
Pour the prepared dressing over the dried cucumbers and toss until evenly coated.
8
Serve the crispy salmon immediately with the cucumber salad and lime wedges for squeezing over the top.

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Tips & Notes

Pro tips

Pat salmon dry before seasoning to ensure the togarashi adheres and the skin crisps properly.
Cook salmon skin-side down first over medium-high heat for 4–5 minutes to render the skin; flip and cook flesh-side 2–3 minutes until just opaque.
Slice cucumbers on the bias to increase surface area and help them absorb the dressing flavor.
Add the garlic chili oil at the end of the dressing to preserve its heat and flavor impact.

Substitutions

mini cucumbers → English cucumber or regular cucumber, peeled and seeded (adjusts salad texture and water content)
rice vinegar → white wine vinegar or apple cider vinegar (alters acidity level slightly)
honey → agave or maple syrup (maintains sweetness balance in dressing)

Storage & make-ahead

Store cooked salmon and salad separately in airtight containers for up to 3 days; reheat salmon gently at 275°F for 5 minutes to avoid drying out.

Common Questions

What is togarashi seasoning and where do I find it?

Togarashi is a Japanese seven-spice blend featuring chili, sesame, nori, and citrus. Find it in the Asian foods aisle or online; it's shelf-stable and keeps for months.

How do I know when the salmon is done?

Salmon is cooked when it flakes easily with a fork and reaches an internal temperature of 145°F. The flesh should be opaque and no longer translucent at the thickest point.

Can I prep the cucumber salad ahead?

Yes. Make the dressing and slice cucumbers up to 4 hours ahead, but toss them together just before serving to keep cucumbers crisp.

What can I use instead of sesame oil?

Substitute with neutral oil like grapeseed or canola, though you'll lose the nutty flavor. Add a drop of toasted sesame oil for depth without overpowering.

Can I scale this recipe for a crowd?

Yes. The salad dressing doubles easily. For salmon, use 6 oz fillets per person and adjust cooking time by 1–2 minutes per additional fillet depending on thickness.