Hoisin Glazed Baked Salmon

When I first started living on my own decades ago, and cooking for myself, I would buy some fresh fish at the market, put it in the fridge, cook it several days later, and wonder why it never tasted as good as my mother’s. The reason? It was no longer fresh!

Now, having been duly trained by my notoriously picky seafood-loving father and my fisherman friends, I cook fresh fish the day I buy it. Not only that, but I buy the freshest looking fish at the counter, nothing tired, dull, or remotely fishy smelling. This often means a trip to the store looking for one type of fish, and returning home with another, because the halibut just didn’t look good that day but the petrale sole glistened.

These salmon fillets were the most gorgeous fillets on ice at the market the other day, and the result of the quick broil with a hoisin glaze? Transcendent. 

Hoisin Glazed Salmon

Hoisin Glazed Baked Salmon Recipe

  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Marinating time: 30 minutes
  • Yield: Serves 4

Skin-on salmon is fine to use in this recipe. Just marinate it skin-side up, and cook it skin-side down.



  • 2 Tbsp hoisin sauce
  • 2 teaspoons soy sauce
  • 1 Tbsp lime juice (can sub rice vinegar)
  • 1-2 teaspoons sugar
  • 1 large garlic clove, smashed and minced
  • 4 6-ounce salmon fillets
  • Vegetable oil, for greasing the broiler pan


1 Mix the hoisin sauce, soy sauce, lime juice, sugar, and garlic together in a bowl. Taste and adjust to your taste (more lime juice if too sweet, more sugar if too acidic). Coat the salmon pieces in the marinade and chill for 30 minutes to 1 hour.

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2 Set the rack in your broiler to about 6 inches underneath the heating element. Turn on the broiler.  Lightly grease a foil-lined broiling pan with vegetable oil. Arrange the salmon pieces skin side down (if your fillets still have skin on one side) on the pan and paint with a little more of the marinade. Broil until done, about 5-10 minutes, depending on the thickness of the salmon fillets and the heat of your broiler.

hoisin-glazed-salmon-method-600-3 hoisin-glazed-salmon-method-600-4

Serve with steamed rice. Asparagus or Asian Coleslaw would work well as side dishes for this salmon.

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Salmon Burgers with Hoisin Mayo, from The Noble Pig

Homemade Hoisin BBQ Sauce, from The Smitten Kitchen

Hoisin Glazed Sea Scallops, from A Food Centric Life

Japanese Style Glazed Salmon, from White on Rice Couple

Hoisin Glazed Salmon on Simply Recipes

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Showing 4 of 41 Comments

  • Lina

    Hi Elise,

    This salmon looks great – my family has been on a fish kick lately, and this looks like the perfect thing to try.

    I haven’t commented on your blog before but I’ve been reading it for at least five years. I wanted to tell you that your recipes took me from a college girl who could barely cook pasta from a box to a wife and daughter who delights her family delicious and varied meals. I’m sure from the popularity of your blog you know how amazing it is, but I just wanted tell you that with your kitchen, keyboard, and camera you’ve really touched and brightened individual lives like mine. Thank you.

  • Kelsey

    This looks AMAZING!

  • Bill

    Thanks for the post Elise. A great pairing! I love salmon and I love cooking with hoisin. It’s coincidental that you mention that asparagus goes well with this because I often broil them together. Drizzle olive oil over asparagus and drop them on the same pan – cook time works out well. Finish with sprinkles of parmesan cheese on the asparagus. Delicious and healthy!

  • Bebe

    Sounds delicious.

    I broil the kind of salmon shown in your photos all the time. With one exception. I start it skin down for 5 minutes, then turn it (using two longish spatulas) so that the skin is up for another 5 minutes. When finished, I remove the skin by running a metal spatula between the skin and the flesh, then flip the filet onto the plate.

    Works like a charm and the fish is evenly cooked with no dry spots and no undercooked spots.

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