I first posted this recipe two years ago when I started writing this blog. Making it now for the umpteenth time since then, I remembered that the accompanying photo was a repost from a website that sorta looked like what I’d made.
While prepping this for tonight’s dinner, I was reminded of that, and of a few other thoughts about salmon filet in general. Firstly, I prefer farm-raised salmon to wild-caught – even the expensive king salmon at Whole Foods that sells for $20+ per pound when not on sale. I find it too dry and, when cooked, too much like the canned Rubenstein’s sockeye salmon my mother use to buy. That was fine for her salmon croquettes (which I also now make starting with fresh salmon, see blog post from 3/26/15), but as a salmon filet entrée it was wildly disappointing.
Regardless of whether you’re on the same page with me on farm-raised vs. wild-caught salmon, you must insist that your fish seller cut a center-cut piece from the thickest part of whatever filet is in the case. Do not settle for anything at the narrow end, and resist, if possible, a piece with that skinny flap on the side. A perfectly cut 1-lb. piece should look like this – no flaps, no skinny parts, a perfect rectangle:
Now, to revisit the recipe. If time permits, you can prepare your hoisin-based sauce and garnish in advance and leave it in the fridge until time for broiling. It’s not necessary, it’s just convenient if you want to then put dinner together quickly later on.
Broiled Hoisin-Glazed Salmon
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 Thai chili sauce or Sriracha
3 T thinly slice scallions, divided
1-1/2 t rice wine vinegar
2 t black or white sesame seeds, or a combination
Place a cast iron skillet on top rack of oven and preheat broiler. Combine 1/2 T of the ginger, 1 T of the scallions and the sesame seeds 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 ingredients for your glaze and pour over the fish.
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 ginger/scallion/sesame seed blend and serve – goes nicely with jasmine rice and a simple green vegetable. But if time permits, a salad with Asian dressing or stir-fried veggies make it truly an exceptional meal.