Bacon Wrapped Hoisin Salmon Recipes
HOISIN-GLAZED SALMON
A spicy hoisin sauce gives this sweet and spicy salmon an Asian flair!
Provided by Lisa Arlotti
Categories World Cuisine Recipes Asian
Time 1h10m
Yield 6
Number Of Ingredients 8
Steps:
- Whisk together the soy sauce, hoisin sauce, chili sauce, lemon juice, ginger, garlic, and olive oil in a 9x13 inch baking dish. Place the salmon fillets into the marinade, and turn to evenly coat. Cover the dish with plastic wrap, and marinate in the refrigerator for 30 minutes.
- Preheat an oven to 350 degrees F (175 degrees C). Remove and discard the plastic wrap from the salmon, use a spoon to scoop up the marinade that has collected in the bottom of the baking dish, and drizzle it over the salmon fillets.
- Bake in the preheated oven until the salmon flakes easily with a fork, about 30 minutes.
Nutrition Facts : Calories 382 calories, Carbohydrate 6.9 g, Cholesterol 99.4 mg, Fat 23.1 g, Fiber 0.5 g, Protein 34.6 g, SaturatedFat 4.4 g, Sodium 848.3 mg, Sugar 3.3 g
BACON-WRAPPED SALMON
A delicious use of some of my favorite things - bacon and salmon! The salmon stays really moist from the bacon, and the skin helps protect the bottom from cooking prematurely.
Provided by Emily Compson Trenbeath
Categories Meat and Poultry Recipes Pork
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Grease a baking sheet liberally with olive oil.
- Place the salmon fillets onto the baking sheet skin-side-down. Sprinkle the fillets with garlic powder, dill, salt, and pepper. Lay the bacon strips over the fillets to cover completely. Do not overlap the bacon strips.
- Bake in the preheated oven until the salmon is no longer translucent in the center, 20 to 25 minutes. Turn the oven on to broil and cook until the bacon has crisped, 1 to 2 minutes.
Nutrition Facts : Calories 294.2 calories, Carbohydrate 0.9 g, Cholesterol 97.3 mg, Fat 17.5 g, Fiber 0.1 g, Protein 31.2 g, SaturatedFat 4.2 g, Sodium 486.5 mg, Sugar 0.2 g
HOISIN SALMON
Three ingredients (minus the salmon) to a simple, special salmon that can be served any night of the week or to company.
Provided by KelBel
Categories High Protein
Time 11m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Preheat broiler. In a glass measuring cup, whisk together orange juice, hoisin sauce, and honey.
- Season salmon with salt and pepper, and place on broiler pan skin side down. Brush half of the hoisin sauce mixture on salmon.
- Broil salmon about 4 inches from the heat source 10 minutes.
- Drizzle remaining sauce over salmon and serve.
BACON-WRAPPED HOISIN SALMON
What a delicious meal with a great combination of salmon and bacon! A terrific and easy dish to make you look like you slaved over the stove all day. The sauce is wonderful - take advantage of it by serving the salmon and sauce on a bed of rice noodles. Enjoy!
Provided by Nif_H
Categories Pork
Time 20m
Yield 4 salmon filets, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F Spray a broiler pan with cooking spray.
- Wash salmon under cold water and pat dry with paper towel. Wrap each filet with 2 strips of bacon and secure with toothpicks. Sprinkle with salt and pepper.
- Combine hoisin sauce, maple syrup, soy sauce, rice vinegar, ketchup, garlic, and ginger together in a small saucepan. Turn heat to medium to warm, stirring occasionally.
- Place salmon on broiler pan and cover with half the prepared sauce (it doesn't have to be warm yet). Place in preheated oven and set timer for 10 minutes.
- Place salmon on rice or noodles (or rice noodles!) and pour remaining sauce over top.
Nutrition Facts : Calories 443.6, Fat 18.8, SaturatedFat 4.2, Cholesterol 105, Sodium 849.3, Carbohydrate 29.9, Fiber 0.9, Sugar 22.6, Protein 37.1
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- Preheat your grill to 400 degrees F and liberally wipe down the grates with cooking oil. While your grill preheats, prepare your kebabs.
- In a food processor, blend the bacon slices until a puree is created. Mix in the Spicy Kola Nut syrup as well as 1 Tablespoon of the hoisin sauce.
- Thread the salmon and lemon slices onto kebab skewers and transfer to the grill. Cook for about 5 minutes per side, turning only once and very carefully. During the last minute of cooking, brush the kebabs with the remaining hoisin sauce.
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- Season both sides of salmon pieces with salt and pepper and set aside. Heat oil in a saute pan and saute the garlic and ginger until softened, but not browned; then add cilantro or parsley and green onion, and cook for 30 seconds. Remove from heat.
- Carefully moisten 1 piece of rice paper in warm water for about 30 seconds until softened, and then spread out on a cutting board and lightly pat dry with a paper towel.
- Put 1 heaping tablespoon of the ginger-garlic-herb mixture on the center of the rice paper and spread it around a bit, so that it will evenly cover the surface of a piece of salmon. Place salmon on top, and tightly fold ends of the rice paper up and around the salmon to make a package, like you're making a burrito. Repeat with all pieces and place salmon bundles aside to set in the refrigerator for at least 5 minutes.
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