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