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Apparently, I am all about the zucchini this week!

Hoisin Salmon with Zucchini Slaw | @hbharvest

Not gonna lie, I can get a little board of zucchini this time of year, BUT not if it involves these muffins or this Hoisin Salmon with Zucchini Slaw from the new Inspiralized Everything cookbook by Ali Maffucci. Oh my gosh, this salmon…and every other recipe in this book… are beyond delicious.

I am so excited to be sharing Ali’s new book with you guys today. Not only are the recipes all incredibly creative and completely delicious sounding, but they’re all made on the healthy side! Yes, totally serious, and it’s the perfect cookbook to get your hands on for all this end of summer produce that is filling up the markets. Ali is the queen of the spiralizer, and she knows how to turn what can sometimes be boring zucchini or even odd vegetables, like kohlrabi and rutabaga, into something truly mouth-watering and heathy for our bodies!

I mean, can you say super woman or what?!?

Hoisin Salmon with Zucchini Slaw | @hbharvestHoisin Salmon with Zucchini Slaw | @hbharvestHoisin Salmon with Zucchini Slaw | @hbharvest

I’ve had her new cookbook for a good two weeks now, and I can honestly say that you guys will love it!

If you’re trying to eat healthy, but aren’t willing to sacrifice flavor, this is the book for you. However, when it came time to decide on which recipe to share with you guys, I had a really hard time choosing, just ask anyone in my family. I sent them all photos of the recipes I was trying to decide on. I think, no I know, they think I’m crazy, but I just could not decide on my own.

For real though, how was I supposed to choose between things like a tahini beet noodle bowl with falafel, and spiralized shakshuka? I was stressing, so enlisting the family (and friends) was a must. In the end, we all mutually agreed (ok well maybe not my fish hating mom) that the hoisin salmon just sounds way too good to pass up.

So salmon it was!

Plus, I maybe, kind of sort of, had in the back of my mind that I literally had zucchini over flowing outta my fridge and needed a creative way to use it…thinkin’ there may be a lot of you in the same boat??

Hoisin Salmon with Zucchini Slaw | @hbharvestHoisin Salmon with Zucchini Slaw | @hbharvest

What I love about this recipe is that it’s bright and colorful, full of flavor and texture, yet still healthy… and easy! It’s truly one of those all-in-one recipes where you get everything you need and want out of a meal.

The hoisin glaze is what makes this dish SO GOOD, and especially when paired with the salmon.

Then lay the salmon over a heaping plate of sautéed spiralized veggies, and you have a quick, healthy dinner, perfect for any night of the week. Yes, please!

Hoisin Salmon with Zucchini Slaw | @hbharvest

Hoisin Salmon with Zucchini Slaw | @hbharvest

Hoisin Salmon with Zucchini Slaw.

Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 2 Servings
Calories Per Serving: 930 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



Zucchini Slaw

  • 2 medium zucchini spiralized with blade D, noodles trimmed
  • 3 scallions thinly sliced
  • 2 carrots peeled, spiralized with Blade D, noodles trimmed
  • 1 red bell pepper spiralized with blade A, or thinly sliced
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon white sesame seeds for garnish


  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Make the glaze. Place all the ingredients for the glaze in a food processor and pulse until smooth.
  • Place a medium skillet over medium high heat. Add the prepared glaze, reserving 1/4 cup in a small bowl. Simmer until the glaze has reduced and thickened into a syrup, about 15 minutes. Remove pan from the heat and brush the salmon with a thin layer of the thickened glaze.
  • Bake the salmon for 9-12 minutes or until it is opaque and flakes easily.
  • Meanwhile, heat a large skillet over medium-high heat. Add the zucchini, scallions, carrots and bell pepper and cook until al dente, about 3 minutes. Drain the vegetables in a colander, then return them to the skillet over high heat and immediately pour over the reserved glaze. Toss to coat with the glaze for about 1 minutes, then stir in the cilantro.
  • Divide the slaw between two plates and top each with a salmon fillet. Garnish with sesame seeds.


*Reprinted with permission from [Inspiralized Everything |] by Ali Maffucci.
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Hoisin Salmon with Zucchini Slaw | @hbharvest

PS. seeing as it is Thursday, a glass of wine or a cocktail would probably pair quite nicely here as well…just sayin’.

PS. Don’t forget to vote for your favorite bloggers in the Bloglovin 2016 awards…Half Baked Harvest is nominated for best food blog, yeah!!

PSS. I’ve also been nominated for the SAVEUR Magazine 2016 Blog Awards for Most Inspired Weeknight Dinners! I would be so grateful if you would go and vote for your favorite blogger. You can vote everyday from now until August 31st! ?

Hoisin Salmon with Zucchini Slaw | @hbharvest

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    1. Hey David,
      Happy Friday!!⛄️❄️ I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! xT

  1. 5 stars
    This was incredible! I didn’t have a spiralizer, but I did have pre-spiralized butternut squash. I used shredded carrots and julienned the zucchini and red peppers. So healthy and so good!

  2. Where do you use the reduced/cooked glaze? Both instances in the recipe (salmon and vegetables) call for the “reserved” glaze that is set aside in the bowl before reducing.

    1. HI! The reduced down glaze is used for coating the salmon before cooking. The reserved (uncooked) glaze is used for tossing with the noodles. So sorry if that was confusing. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  3. Looks delicious. A quick question- the ingredient list calls for 4 salmon fillets, but the instructions only reference 2. Should it be 2 pieces of salmon, rather than 4?


    1. Hey Jim!! So sorry! That is a typo, you only need 2 filets. Let me know if you have questions. Fixing the recipe now. Thanks!!

  4. YUM! I’m obsessed with salmon, like I could eat it every day and not get bored.
    I have a little question about the recipe. You reserve 1/4 cup of the glaze and heat the rest, you then mention to brush a little reserved glaze on the fish, and toss the vegetables with reserved glaze. Which is which? 🙂

    1. Hey Patricia!! You want to brush the salmon with the thickened glaze and then toss the zucchini with the reserved glaze. Does that make sense? Sorry for the confusion. Let me know if you have questions. Thank you!!

      1. Oh gosh! Now I know why we were not so keen on it–I mixed the thickened glaze on the veggies. It was VERY strong tasting. Luckily I had made jasmine rice–which mixed with the veggies cut the flavor some! It was a BEAUTIFUL dish and so healthy!

      2. I wish I would have read this before I made it last night for dinner! It was still good, but I agree it would have been much better if I had known this. The directions are definitely not clear. We really loved the flavors though and I will make it again putting the correct glaze on the salmon/veggies.

  5. My gosh, I thought those are noodles! This is a great healthy alternative and the salmon just brings more goodness to this dish. This is definitely a creative dish that not only looks good but I’m sure tastes delish as well! 😉

  6. Beautiful! I’m loving Ali’s cookbook too! It’s so stunning, the recipes are beyond creative, and it is such a great resource!

  7. Total YUM! I so know what you mean about getting bored with zuccini so I’m totally digging all the inspiration you’ve been sharing! This looks delish, T!

  8. I recently got me a spiralizer and I soooo love it. The first day I went a little crazy and basically spiralized everything in the refrigerator. This sounds sooo delish that I’m going to try it for dinner! I have zucchini and fish lying around!

  9. I’ve only just started spiralizing in the last few months. But, now I can’t stop. Looks like this will be next on my list! Gorgeous!