Broiled Hoisin-Glazed Salmon

After yesterday’s trip to the Kam Man Market, all I needed was a quick stop at Whole Foods for a nice 1-lb center cut piece of salmon to put together our Asian-inspired dinner.  Once you have the staples in your pantry, this is a quick and easy dinner entree, or you can let the fish sit in the marinade/sauce for a few hours until you’re ready to broil.  True disclosure – we were so hungry by the time I cooked at 9 o’clock that we didn’t take a snapshot…but the salmon looked pretty much like this, only better.  We served with jasmine rice and Vietnamese Cabbage Calad (see recipe for salad in an earlier post):



2 8-ounce pieces salmon filet

1/4 cup hoisin sauce

2 T orange juice & a bit of grated rind

2-1/2 t sesame oil divided

1 clove minced garlic

1-1/2 T minced ginger root divided

1/4 tsp red curry paste or Thai chili sauce

3 T thinly slice scallions, divided

1-1/2 tsp rice wine vinegar

2 t black or white sesame seeds


Place a foil-lined oven proof skillet or grill pan on top rack of oven and preheat broiler. Set aside 1/2 T of the ginger and 1 T of the scallions in a small bowl for garnish. In a shallow plate, brush the salmon filets all over with about 1/2 t of the sesame oil, then combine all other sauce ingredients and pour over the fish. This can be done early in the day or just before broiling – I like to let the fish marinate in the sauce for at least an hour.  Remove from plate and place the salmon on the hot skillet under the broiler, broil about 8-9 minutes, depending on thickness, brushing 2-3 times with the remaining sauce in the plate. Garnish with remaining ginger/scallion blend and then sprinkle with the sesame seeds.

Serve with jasmine rice and steamed broccoli or snap peas.  if time permits, do some sitr-fried veggies.


5 thoughts on “Broiled Hoisin-Glazed Salmon

  1. That looks like a delicious preparation. We are due for a salmon dinner- methinks when that occurs, this will be the recipe I’m going to be using. Nothing there that Himself can claim he doesn’t like.

    Liked by 1 person

  2. As a former Alaskan chef who largely only knew the canned stuff before traveling north for work- I can attest this sounds as delicious- or moreso- than any I ever had on a menu for high-falootin’ guests from around the globe! 🙂

    Liked by 1 person

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