Hoisin-Glazed Salmon
Hoisin-Glazed Salmon with a simple 5-ingredient marinade is quick and easy to make for busy weeknights. Moist and tasty on the inside and golden and caramelized on the outside, it's a delicious meal everyone will love! Are you looking for the perfect weeknight meal?
- 4 (4 ounces each) salmon fillets
- salt and pepper to taste
- 1/2 cup hoisin sauce
- 2 tablespoons rice vinegar
- 2 tablespoons Sriracha hot chili sauce, optional
- 1 tablespoon sesame oil
- 1 thumb-size ginger, peeled and finely grated
- 2 cloves garlic, peeled and minced
- Pat salmon dry and season with salt and pepper to taste.
- In a bowl, combine hoisin sauce, rice vinegar, Sriracha hot sauce (if using), sesame oil, ginger, and garlic. Stir until blended.
- Add salmon fillets and gently toss to fully coat. Marinate for about 20 to 30 minutes in the fridge.
- Lightly grease a baking sheet or a cast iron skillet. Arrange salmon fillets in a single layer, spooning the marinade over fish.
- Set oven rack to about 10 inches below heat source and turn broiler to high. Broil salmon for about 8 to 10 minutes or until the top is caramelized and fish easily flakes with a fork. Alternatively, grill fish over hot coals for about 4 to 5 minutes on each side, basting regularly with marinade.
- Garnish with toasted sesame seeds, if desired. Serve hot.
This baked salmon with a delicious hoisin sauce is just the meal to make when you're pressed for time and want dinner in a hurry. It's so simple to put together; a five-ingredient marinade plus five easy steps, and it's all done! The fish fillets take less than 30 minutes to cook yet taste like you slaved in the kitchen all afternoon long!
Just look at those beauties above! The outside comes out nicely caramelized with a sweet, salty, and slightly spicy glaze, while the inside stays super moist and tender.
Ingredients for Hoisin Marinade
- Hoisin sauce- its sweet, salty, and slightly spicy notes provide the perfect base for this easy marinade.
- Sesame oil- adds an extra boost of flavor and aroma as well helps retain moisture, and gives the broiled fish a nice sheen.
- Rice vinegar- the acids help tenderize the fish and balance the rich flavors of the sauce. You can substitute with lime, lemon, or orange juice for a bright, fresh taste.
- Fresh ginger- grate the ginger to extract the most flavor. If you don't have fresh on hand, you can substitute one teaspoon of ground ginger.
- Garlic- mince the fresh cloves to get the most flavor. I prefer to use fresh, but you can use ¼ teaspoon of garlic powder in a pinch.
- Sriracha sauce- optional but highly recommended. You'll love that delicious punch of heat!
Cooking tips
- Do not keep the salmon in the marinade for too long as the acids will break down the protein and make the texture mushy.
- Use a non-reactive bowl such as glass or stainless steel as aluminum materials might react with the acids in the marinade.
