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.
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
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 Make the hoisin marinade: 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).
2 Marinate the salmon: Coat the salmon pieces in the marinade and chill for 30 minutes to 1 hour.
3 Broil the salmon: 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.
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