Hoisin Glazed Baked Salmon

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Have you ever cooked with hoisin sauce? It’s that thick, dark, sweet, sour, salty dipping sauce that you spread on the thin pancakes for Chinese mu shu pork.

Hoisin can be used for all sorts of dishes and is terrific as glaze for baked salmon. In this recipe salmon fillets marinate for about 30 minutes in a hoisin-based marinade, and then are quickly broiled.

It’s such a quick and easy way to cook salmon I highly recommend keeping a jar of this sauce on hand.

Hoisin Glazed Salmon

By the way, 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, if I’m buying fresh fish instead of frozen, I cook it the day I buy it. I look for the freshest looking fish at the counter, nothing tired, dull, or remotely fishy smelling.

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 Baked Salmon Recipe

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  • 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.

Ingredients

  • 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

Method

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.

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

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Links:

Hoisin Glazed Brussels Sprouts here on Simply Recipes

Salmon Burgers with Hoisin Mayo, from The Noble Pig

Homemade Hoisin BBQ Sauce, from The Smitten Kitchen

Japanese Style Glazed Salmon, from White on Rice Couple

Hoisin Glazed Salmon on Simply Recipes

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Showing 4 of 33 Comments

  • LeAnna

    This was really, REALLY delicious. I served it alongside jasmine rice, tomato bisque soup and baked asparagus. I will definitely be making this again!

  • Chris Kinsey

    I made this last week and it was a HUGE hit! My husband said he’d like me to make it once a week!!

  • Mary Kaye

    Hello Elise,
    I stumbled upon your site about a year ago and I am grateful to you for your delicious recipes, your straight forward, intelligent style and the beautiful photography. I learn almost as much from the many commenters as from you! This is my first comment.
    Last night I made your Hoisin Glazed Salmon. So easy, so delicious, so richly colorful. I served the salmon with small boiled potatoes coated with EVOO, cracked pepper & coarse salt and carmelized carrots lightly doused with balsamic vinegar. A little too much of the orange color. So I closed my eyes.
    Thank you for inspiring me to cook, and to be better. And eat better!
    MK

  • Sandy S

    A year ago, I bought Hoisin sauce for the first time because of this recipe. It is a little sweet for my taste and hung around the fridge until one night when I was making a PB &J and grabbed it by accident, thinking it was a jar of fig jam. I am here to tell you that it makes a very good PB & J! So good that it is no longer an accident when I use it that way!

  • Patti

    My husband only eats salmon so I am always looking for new recipes. He LOVES this and asks for it once a week!

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