Wednesday, February 24, 2010

Hoisin Glazed Salmon

This is such a quick, easy, and delicious glaze. I combined together several of the ingredients found in many different recipes. Some of the recipes left out one or more of the ingredients. So flavorful is this glaze that I will be using this on other fish such as halibut and even on shrimp.

Glazy, crispy, umami goodness.


2 lbs. piece of salmon, center cut with skin on
¼ cup Hoisin sauce
2 Tbs. light brown sugar
2 Tbs. orange juice
1 Tbs. fresh lime juice
1 Tbs. soy sauce
2 tsp. grated ginger
1 medium garlic clove, grated
1 tsp. Coleman’s dry mustard
1 tsp. sesame oil

Whisk all of the ingredients together, with the exception of the salmon and set into the refridgerator to marry for about 1 hour. When ready to start your dinner, get your sides starting in advance. This is a really quick cooking recipe. Heat a grill pan or even better a cast iron skillet over medium-high heat and start with skin side down. Baste salmon with half of the glaze and cook for approximately 5 minutes. Do not move salmon around or peek, let it sear to form a good crust. Flip and at this point the skin will be easy to remove from the flesh if you prefer. Baste again with remaining glaze, searing again for about 3-5 minutes.

Hoisin Glazed Salmon

Glazy, crispy, umami goodness

See Hoisin Glazed Salmon on Key Ingredient.

Hoisin Glazed Salmon on Foodista

  In the past I have made hoisin glazed ribs or pork roasts like the ones served at Chinese restaurants but never knew what else to use it on. If you have other ideas for using hoisin sauce, please pass them on. I would love to hear your take on using this wonderful condiment.
  I do want to apologize to all of you who frequent my blog for not being here again the last two weeks. I know you've heard it before; Life happens. First my brother came home from Dubai and we spent some time catching up, then helping him for several days, move some of his belongings from one home to his newly remodeled home. It was really great seeing him again. We can't wait for him to come home to stay! Then secondly I decided I was going to come down with a really nasty winter cold. So now I am back in the swing of LIFE. I can finally get out of the bed and move around without the ax I felt like I had sticking in the side of my temple. Carla
 Sick In Bed 
Thank you again for your dedication and kindness.
Michael and Carla


  1. Carla, this looks absolutely amazing. I love that distinct flavor hoisin sauce gives to a dish. I can't wait to give this a try. Many thanks...

  2. Looks fabulous... sorry I haven't been around for awhile, I moved to the US Virgin Islands (I still giggle when I say that) for six months, and it is taking awhile to get settled. But i do think I am caught up, and will be back with new postings...

    Come take a look at my new blogs of Island life!

    Sadly, i left my Hoisin sauce back... Not sure if they have anything like that here... but they do have lots of fish!

  3. Oh I love hoisin sauce! I've never thought of using it with salmon! What a great idea!! Thanks for sharing this recipe.

  4. Yum - I love the way the glaze gets all sticky and yummy looking:D

  5. I think you're more than excused for your absence! :)

    I use hoisin in some stir-fry sauces, because it gives the sauce a lot of flavor and some extra body. I also love stirring together hoisin, tamari, sriracha, and some sesame oil as a dipping sauce for dim sum. Yum!

  6. Hoisin sauce is so good and I am definitely taking your salmon recipe and running with it! Like Kim said, the sticky and yummy glaze looks awesome!


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