Hoisin Salmon Recipes

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.

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.

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

Steps:

• Heat the oil in a small saucepan over medium heat. Add the shallots and garlic and cook until soft. Stir in the hoisin, ketchup, honey, sambal oelek, sesame seeds, soy sauce and fish sauce and cook for 5 minutes. Remove from the heat, stir in the vinegar and season with salt and pepper, to taste.
• Heat the grill to high. Brush the salmon on both sides with oil and season with salt and pepper, to taste. Grill until golden brown and slightly charred on both sides. Cook to medium-well doneness, brushing with the sauce every minute or so. Remove the salmon from grill to a plate and brush with more sauce. Transfer the fish to a serving platter and let rest for 5 minutes. Garnish with cilantro and serve.

Steps:

• Place first 4 ingredients in processor. Using on/off turns, blend until coarsely ground. Transfer mixture to medium bowl. Mix in next 5 ingredients. Form into four 1/2-inch-thick patties. Cover; refrigerate at least 1 hour and up to 4 hours.
• Heat oil in large nonstick skillet over medium heat. Sauté patties until fish is cooked through, about 3 minutes per side. Meanwhile, toast hamburger buns. Spread bottom halves of buns with additional hoisin. Spread top halves with additional mayonnaise. Transfer burgers to bottom halves of bun; top each with 2 lettuce leaves and top half of bun.

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.

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.

Steps:

• Preheat oven to 425°F. Form bed of bok choy in center of each of two 12-inch square pieces of foil. Top bok choy with fish. Mix orange juice, green onion, hoisin, ginger, and orange peel in small bowl. Spoon mixture over fish, dividing equally. Sprinkle with salt and coriander. Top with cilantro. Fold up foil sides and pinch tightly to seal above fish and at both ends of packets, enclosing contents completely. Place packets on baking sheet. Bake until fish is just opaque in center, 12 to 14 minutes. Transfer packets to plates and serve.

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.