Hoisin Glazed Salmon Featured

Authors: elise

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

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

Hoisin Glazed SalmonHoisin Glazed Salmon

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.

Hoisin Glazed SalmonHoisin Glazed Salmon

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.

Yield:Serves 4.

Filed under Low Carb, Main Course, Quick, Salmon

Source / Full Story

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