Hoisin Baked Salmon Recipes

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:

• 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.

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).

HOISIN-BAKED SALMON

Steps:

• Preheat oven to 375 degrees.
• Place salmon on baking dish or tray.
• Thin hoisin with a little soy sauce and flavor with a few drops of sesame oil.
• Stir in chili paste, if desired.
• Brush or spoon mixture on salmon.
• Sprinkle with sesame seeds.
• Bake for 8 to 10 minutes, or until it flakes with a fork.
• Makes 2 servings.
• Serve with rice or pasta that has been tossed with a little sesame oil, and steamed green vegetables like broccoli, bok choy or green beans, drizzled with bottled oyster sauce.
• Post at Gail's Recipe Swap by Karen in Ottawa, would got it from Marlene Parrish, Foodstyles Detroit News.

20-MINUTE HOISIN SKILLET SALMON

Steps:

• Combine the beans, 3/4 cup water, hoisin sauce, red pepper flakes and garlic in a large skillet. Top with the broccoli, nestle in the salmon and bring to a simmer over medium heat. Once simmering, cover the skillet and cook until the salmon is flaky and just cooked through and the broccoli is crisp-tender, 5 to 6 minutes. Drizzle with lemon juice and sprinkle with cilantro if using. Add salt to taste and serve.
• Serves:4; Calories 297; Total Fat 9 grams; Saturated Fat 2 grams; Protein 36 grams; Total Carbohydrates 20 grams; Sugar 3 grams; Fiber 6.5 grams; Cholesterol 64 milligrams; Sodium 529 milligrams

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.

HOISIN-PINEAPPLE SALMON

Steps:

• Preheat oven to 400°. Spread salmon with hoisin sauce; sprinkle with pepper. Place on a greased foil-lined baking sheet, skin side down. Bake 12-15 minutes or until fish begins to flake easily with a fork., Meanwhile, in a small saucepan, combine pineapple and marmalade. Bring to a boil, stirring occasionally; cook and stir 4-6 minutes or until slightly thickened. Spoon over salmon; sprinkle with cilantro.

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.