Hoisin Salmon Recipes

HOISIN SALMON FILLETS

Steps:

• In a large resealable plastic bag, combine the first six ingredients. Add the salmon; seal bag and turn to coat. Refrigerate for 30 minutes, turning occasionally., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack., Grill, covered, over medium heat or broil 4 in. from the heat for 10-12 minutes or until fish flakes easily with a fork.

HONEY-HOISIN SALMON

Steps:

• In a sturdy zipper top plastic bag or a plastic container, combine the hoisin sauce, honey, oil, lemon juice, garlic and half the scallions and shake or squish to blend well.
• Place the salmon in the plastic bag or the plastic container, gently flipping them around so that they are completely coated with the marinade.
• Refrigerate for 1 to 3 hours, turning the salmon in the marinade halfway through to make sure it marinates evenly. If you don't have the time let it sit at room temperature for 15 or so minutes.
• Preheat the broiler, or preheat the grill to medium high. Line a rimmed baking sheet with foil and spray with nonstick spray, or brush with vegetable oil. Remove the salmon from the marinade, reserving the extra marinade, and place on the baking sheet. Roast the salmon for 10 minutes, until cooked to your liking and burnished brown on top.
• Serve with hot rice or quinoa, if desired. You can simmer the reserved marinade in a small saucepan for two minutes, and serve it over the starch if you like.

HOISIN & HONEY GLAZED SALMON

Steps:

• Preheat broiler. Mix hoisin sauce, honey and pineapple juice., Place salmon in a foil-lined 15x10x1-in. baking pan. Broil 4-5 in. from heat 12-14 minutes or until fish just begins to flake easily with a fork. Baste occasionally with 1/4 cup hoisin mixture during the last 6 minutes of cooking. Serve with remaining sauce.

HOISIN-GLAZED SALMON

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.

HOISIN GLAZED BAKED SALMON

Steps:

• 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).

SALMON STEAKS WITH HOISIN GLAZE

Steps:

• Heat broiler. In a small bowl, whisk together orange juice, hoisin sauce, and honey.
• Rinse salmon steaks, and pat dry. Season both sides with salt and pepper. Place steaks on a rimmed baking sheet. Brush generously with glaze.
• Broil salmon about 4 inches from the heat source, basting once, until opaque in center, 10 to 13 minutes.

FANTASTIC HOISIN SALMON MARINADE

Steps:

• Whisk all ingredients in a shallow bowl.
• Add in the salmon steaks (do not remove the skin!) turn to coat in the marinade.
• Cover and refrigerate for about 35 minutes.
• Discard the marinade.
• *NOTE* to bake the salmon steaks; season the salmon with salt and pepper.
• Place on a lightly greased baking sheet with skin side down.
• Bake for about 20-22 minutes at 375 degrees.
• Remove the skin before serving.
• Delicious!

HOISIN SALMON

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.

HOISIN MARINATED GRILLED SALMON

Steps:

• Place your salmon strips skin side down on top of a large plate or in a large shallow dish.Combine 3 tablespoons of hoisin sauce with 2 tablespoons of oil, zest of 1 large lemon and black pepper to taste. Give the mixture a good stir and transfer 3 teaspoons of the marinade into a separate dish (refrigerate it to use later). Spread the rest of the marinade over the top and sides of the salmon, cover and refrigerate overnight (6-8 hours).
• When you are ready to make the recipe add 1.3 tablespoons of lemon juice into the small amount of marinade mixture you've set aside and stir thoroughly. This is your sauce to serve with the grilled salmon.
• Gently scrape excess marinade off the salmon (leave some on) and heat up the griddle pan. Grease the pan with a little oil or oil spray and cook the salmon over a fairly high heat on the top and sides (about 2 minutes on each side).
• Remove from the pan as soon as the salmon is cooked through, scatter over some chopped spring onions/scallions, drizzle the hoisin lemon sauce and enjoy with rice and vegetables.