Hoisen Ginger Salmon. I followed this recipe exactly except for baking the marinated fish boiling the reserved marinade seperatrly and pouring over the finished fish. At Lantana's, the salmon is served with spiced banana fritters. I guess we're now one step closer to what might be some better weather. Now we can at least "say" that winter is no longer here, even if I still have to bundle up in my down jacket and boots to take Oto outside. I don't even have the energy to.

While salmon cooks by either method, heat reserved marinade in sauce pan, uncovered over medium heat until simmering. Taste and adjust to your taste (more lime juice if too sweet, more sugar if too acidic). Taste and adjust to your taste (more lime juice if too sweet, more sugar if too acidic). You can cook Hoisen Ginger Salmon using 8 ingredients and 6 steps. Here is how you cook it.

Ingredients of Hoisen Ginger Salmon

Prepare 2 of salmon fillet portions - 4-6oz each.
Prepare 3 tbsp of soy sauce (low sodium is fine).
You need 3 tbsp of hoisen sauce.
It's 3 tbsp of brown sugar.
Prepare 2 tsp of fresh ginger - finely minced.
You need 1 of large clove garlic - finely minced.
You need 1/2 tsp of sesame oil.
Prepare 1/2 tsp of sriracha to give a hint of heat (optional).

This just might become one of your go-to weeknight mains. It's incredibly easy to make, near foolproof, and a guaranteed family pleaser. It works especially well with sustainable farmed salmon, which is oilier than wild salmon. *NOTE* to bake the salmon steaks; season the salmon with salt and pepper. Place on a lightly greased baking sheet with skin side down.

Hoisen Ginger Salmon step by step

If salmon is frozen, thaw completely. If you are baking, place portions in a 9x9" square baking dish. If you are grilling place in a one quart storage or freezer bag..
In a small bowl whisk all remaining ingredients together. Pour over salmon. IF BAKING: turn salmon a couple times to coat in marinade, cover dish with plastic wrap and place in fridge. Turn once halfway through marinating. IF GRILLING: squeeze as much air as possible out of the bag, seal and lay flat in fridge. Marinate either version 30 minutes to 1 hour..
To cook: IF BAKING: Preheat oven to 350°F. Remove dish from fridge, uncover and let sit out while oven is preheating (so you're not putting an extremely cold dish in a hot oven). Pour off excess marinade into a small sauce pan. If salmon is skin on, ensure skin side is down in dish. Place in oven and bake 15 - 20 minutes or until cooked to desired doneness and top looks caramelized..
To cook: IF GRILLING: Prepare your grill for direct grilling, let the grill get pretty hot and oil the grates. Remove salmon from bag to small plate for easier transfer to grill and pour off excess marinade into a small sauce pan. If salmon is skin-on, place skin side down on grates first. Grill about 5 minutes to get a nice crisp, slightly charred skin. Flip and grill 3 - 5 minutes more or until desired doneness. Careful not to overcook..
While salmon cooks by either method, heat reserved marinade in sauce pan, uncovered over medium heat until simmering. Let simmer about 5 - 7 minutes to slightly reduce and thicken, stirring only a couple times. Turn heat to low and cover to keep warm until salmon is done..
When salmon is done, drizzle desired amount of sauce reduction over the tops, serve with desired sides and enjoy!.

Atlantic Salmon with Hoisin Glaze; Share: Feeling adventurous? Hoisin & Honey Glazed Salmon Now that I have this recipe, my husband and I always look forward to the fresh wild salmon season. You can find hoisin sauce in the international foods aisle at the grocery store. Transfer to a skillet over medium high heat. Simmer until the mixture reduces to a syrupy consistency that will stick.