Honey & Sesame Salmon, Avocado & Thai Cucumber Salad

I absolutely love this dish. It might sound like a bit of a faff with three different elements, but honestly, it's incredibly simple to make. Many of the same ingredients are used across the salmon, avocado and cucumber salad, and everything is quick and easy to put together.

I particularly love the contrast of sweet and sticky salmon, creamy avocado and sharp, refreshing cucumber. The salmon is coated in a simple honey, soy and sesame glaze before being cooked until sticky and golden, while the Thai-inspired cucumber salad is crunchy, tangy and has just a little chilli heat.

The salmon works equally well baked in the oven, cooked in a frying pan or in the air fryer, so simply use whichever method suits you.

Recipe Overview

Prep time: 5 minutes

Cook time: 12–15 minutes

Serves: 2

Ingredients

For the Honey & Sesame Salmon

• 2 salmon fillets, around 120–150g each

• 1 tbsp reduced-salt light soy sauce

• 1 tbsp runny honey

• 1 tsp sesame oil

• 1 tsp rice vinegar

• 1 tsp freshly grated ginger

• 1 tsp mixed sesame seeds

For the Crushed Avocado

• 1 large ripe avocado

• Juice of ½ lime

• Pinch of chilli flakes, optional

For the Thai Cucumber Salad

• 1/4 large cucumber

• 1 tsp rice vinegar

• Juice of ½ lime

• 1 tsp honey

• 1 tsp sesame oil

• chilli flakes to taste

• 1 tsp mixed sesame seeds

Method

1. Preheat the oven to 200°C, 180°C fan and line a small baking tray.

2. Mix the soy sauce, honey, sesame oil, rice vinegar and ginger. Place the salmon on the tray and spoon the glaze over each fillet. Sprinkle with sesame seeds.

3. Bake for approximatley 12 minutes, depending on the thickness of the salmon, until cooked to your liking and the glaze is sticky and lightly caramelised.

4. While the salmon cooks, slice the cucumber thinly. Mix the rice vinegar, lime juice, honey, sesame oil and chilli flakes, then toss with the cucumber, spring onions, and sesame seeds.

5. Scoop the avocado into a bowl, add the lime juice and black pepper, then roughly crush with a fork. I wouldn't make it completely smooth; a little texture works beautifully here.

6. Spoon the crushed avocado onto each plate, add the cucumber salad and top with the glazed salmon. Spoon over any glaze left on the baking tray.

Nutrition, per serving

Calories: 500 kcal

Protein: 32g

Carbohydrates: 18g

Fat: 34g

Fibre: 7g

The exact figures will vary depending on the size of the salmon fillets and avocado.

Why This Works, the 60Fit Approach

Salmon provides high-quality protein and omega-3 fats, while avocado adds fibre and unsaturated fats. Cucumber, lime, ginger and chilli brings plenty of flavour and freshness without needing a heavy sauce.

It's also a good example of a meal that doesn't necessarily need rice or noodles to feel complete. The avocado makes it satisfying, while the cucumber salad keeps everything light and fresh.

Nutrient Boosting Benefits

Salmon is an excellent source of protein, omega-3 fatty acids, vitamin B12, selenium and vitamin D.

Avocado provides fibre, potassium, folate and predominantly unsaturated fats.

Cucumber has a high water content and gives the dish its fresh crunch, while contributing small amounts of vitamin K and other nutrients.

Sesame seeds add healthy fats, plant protein and minerals including calcium and magnesium.

Ginger adds plenty of flavour along with a range of naturally occurring plant compounds.

60Fit Tip

Make the cucumber salad first if you have time and leave it for 15–20 minutes while you prepare everything else. The cucumber softens very slightly and absorbs the sweet, sour and spicy dressing, but still keeps its lovely crunch.