HOISIN GLAZED SALMON OR SEA BASS
Make and share this Hoisin Glazed Salmon or Sea Bass recipe from Food.com.
Provided by dojemi
Categories Bass
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix together all ingredients except the fish.
- Pat fish dry and coat with sauce.
- Preheat barbeque or broiler and cook fish for 5 minutes on each side.
FANTASTIC HOISIN SALMON MARINADE
Once you try this salmon mariade you will use it all the time for your salmon steaks, this marinade is enough for 5 center cut salmon steaks about 1-inch thick. Please leave the skin on while baking!
Provided by Kittencalrecipezazz
Categories Savory
Time 57m
Yield 5 serving(s)
Number Of Ingredients 8
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!
Nutrition Facts : Calories 146.6, Fat 11.3, SaturatedFat 1.6, Cholesterol 0.4, Sodium 1415.6, Carbohydrate 9.2, Fiber 0.9, Sugar 4.2, Protein 3.1
HOISIN-GLAZED BAKED SALMON
This combination of sweet and salty is awesome on salmon, which is baked in the oven. Serve it with some veggies and quinoa for a healthy dinner. Adapted from Food and Wine magazine.
Provided by Greeny4444
Categories Asian
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F. Position a rack in the upper third of the oven. In a small bowl, combine the hoisin, soy sauce, wine, honey and garlic.
- Line a baking sheet with foil and spray it lightly with cooking spray; set aside.
- Place the salmon fillets on the baking sheet, and spoon the sauce over the fillets, trying to keep as much on each fillet as possible.
- Bake for 15 to 18 minutes, depending on the thickness of your fillets, until just cooked through.
- *Note: If you want extra sauce for after the fish is done baking (because the sauce in the oven sort of caramelizes), then I recommend doubling the sauce and reserving half of it for pouring over the fish after it is done baking. Just be sure NOT to touch any utensils that touched the raw fish into the reserved sauce.
Nutrition Facts : Calories 243.2, Fat 7.7, SaturatedFat 1.4, Cholesterol 77.7, Sodium 389.2, Carbohydrate 5.7, Fiber 0.3, Sugar 3.7, Protein 35
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
THE BEST HONEY-GLAZED SALMON
This is the easiest, most flavorful honey-baked salmon that the whole family will be able to enjoy. It comes together in 30 minutes and only requires eight ingredients. Oh, and that honey-lime drizzle at the end is to die for - no one will judge you for slurping it down! Baking the salmon at a high heat not only quickens the cooking time, but also helps to crisp up the honey glaze and spice mixture that coats the fish.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil. Spray the foil with cooking spray if you plan on eating the salmon skin. (If you do not plan on eating the skin, you can skip this step.) Place the salmon fillets, skin-side down, onto the prepared baking sheet.
- Whisk together the honey, lime zest, and juice in a small bowl. Remove 2 tablespoons of the mixture to another small bowl and set aside. Brush the remaining honey-lime mixture over top of the salmon fillets.
- Combine the brown sugar, cumin, paprika, garlic, 2 teaspoons salt and a few grinds of pepper in a medium bowl. Press the brown sugar mixture all over the salmon (about 1 heaping teaspoon on each portion). Crimp all 4 sides of the foil to create a border around the salmon to help collect the juices so they don't spread and burn. Bake until the glaze is shiny and turning golden in some spots, and the salmon is firm and flakes easily when pressed, 10 to 12 minutes.
- Drizzle the reserved honey-lime mixture over top of the salmon just before serving.
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- Lightly grease a baking sheet or a cast iron skillet. Arrange salmon fillets in a single layer, spooning the marinade over fish.
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