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I made this for lunch last night, and I’m having leftovers for dinner! Seriously so simple, delicious, and light while still filling. Thanks for sharing!
But you guys. When I say simple, I really mean SIMPLE.
This salty sweet glazed salmon is making me look all fancy and it can do the same for you, and then you’re all like I’mmm so fan-saay, and I’m all like you already know. We jive.
In addition to being awesome-sauced and lovingly brushed with my favorite of all the flavors, the salmon and it’s clingy hoisin glaze go perfectly on a plate of fresh, vibrant veggies tossed with some sesame oil and lime juice. Say hello to your fresh self because I’m 99 million percent sure that you will have a clean eating healthy fresh feels-me-so-good kind of glow about you by the time you lick this plate clean.
Also on the list of positives about Simple Hoisin Glazed Salmon is the fact that this is ready in 30 minutes and uses less than 10 pantry ingredients. Simplity Doo Da Day.
Big night tonight: Bjork and I are attempting to ride our bikes together through and in and around the city of Saint Paul for the second time ever. As a person who is still riding the same bike that my parents got me for my 15th birthday, I think it’s safe to label myself as a biker wannabe. Bjork has a hand-me-down bike that is something pretty close to a road bike and bonus: it’s three sizes too big for him. We just try to keep it real out there on the trails, ya know?
Or wait. They’re not even trails, because since we are biking through the city in order to get to the trails, we have to actually ride in a real bike lane. ON THE STREET. With cars and official bikey people calling out commands and moving in synchronized herds. Us? On our misfit bikes? Trying to follow the codes of the Bike Universe that while also staying alive? This is not a good idea.
Conveniently, that statement could double for the ceramic baking dish that I chose to use for baking the glazed salmon. My mind told me it was a good idea but my mind is a liahhh.
Part of the reason I am a little nervous for go-round #2 with the bikes tonight is that our fateful first bike ride a few weeks ago involved an unplanned 30 mile jaunt along the Mississippi River and oh for the sweet love. Thirty miles?! On our first time on bikes in many many moons? MY LEGS. There was a hot and unfriendly fire ablazing in my quads as we took in the scenery of the river trails.
My peppy little purple young adult starter bike had me sitting straight up like a granny bringing some freshly baked bread to her neighbors, which, I might add, sounds a lot better than what I was actually doing which was riding it as if it was meant for something, anything, other than bread-bringing. The bike is just not meant for 30 miles, nor are my legs. And by the time we got into to the last hour of biking (seriously it took us that long SEE-REE-US-LY), Dramatic Wife had taken over my body.
So fingers crossed for round two on the bikes! *beep beep*
Do bikers eat hoisin glazed salmon? Because last time we sort of lost all self control after the Ride of Doom and went straight to the nearest pub and loaded up on fries and a burger and it was the literally best thing my mouth had ever tasted. But now that I know that 30 miles is not actually that much for a reeeeal biker and I might have been a teensy weensy bit dramatic about HOW BADLY I NEEDED TO EAT immediately after we got home last time, I think I might be able to satisfy my hangry self with some sweet and salty hoisin glazed salmon when we come back. If we come back.
Oh my gosh I just had a really awesome idea that involves a baggie of granola and dried fruit and me on a bike. Where is the snack pouch on that thing?
Never mind. Let’s focus on the task at hand which is enjoying this extremely easy and num num num recipe with a salty-sweet 6-ingredient homemade hoisin sauce brushed over a nice piece of fish, served with some fresh, crispy, colorful vegetables. It’s like company dinner meets fastest weeknight dinner meets I’m so fan-saaaay.
Just how I like it.
ONE LAST THING. For all my blended stuff, I always have the best results with my Blendtec Designer Series Blender. If you’re in the market for a new grown up blender, this has your name all over it.
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Simple Hoisin Glazed Salmon
- Total Time: 40 minutes
- Yield: 4 1x
Description
This Simple Hoisin Glazed Salmon has a 6-ingredient sauce made from scratch that is brushed over the salmon and baked to perfection.
Ingredients
- 1/2 cup low sodium soy sauce
- 1/2 cup water
- 1/4 cup hoisin sauce
- 2–3 cloves garlic
- 1 1-inch piece fresh ginger
- 2 tablespoons honey
- 2 limes
- 1 lb. salmon – wild caught if you have access to it
- 1 tablespoon sesame oil
- sesame seeds for topping
Instructions
- To make the hoisin glaze, puree the soy sauce, water, hoisin, garlic, ginger, honey, and juice of one lime in a blender or food processor. Transfer to a skillet over medium high heat. Simmer until the mixture reduces to a syrupy consistency that will stick to the salmon when brushed on. Remove from heat.
- Preheat the oven to 350 degrees. Cut the salmon into four pieces. Pour the sesame oil in a baking dish (I’d recommend nonstick) and arrange the salmon in the pan. Brush the salmon with a thin layer of glaze, reserving the rest of the glaze for later. Bake for 15 minutes; remove from oven, brush with glaze again, and bake for another 15 minutes. When the salmon is done (it will be firm and flake apart easily) remove from oven and brush with the glaze one more time before serving. Sprinkle with sesame seeds if you want to be fan-say.
Notes
I served this with a simple little salad (spinach, carrots, edamame, cilantro, and peanuts) tossed with sesame oil, lime juice, salt, and a touch of honey.
Nutrition information only includes about two-thirds of the glaze – I found that we didn’t actually use all of it, but I kept the measurements the same for the recipe because I would rather you have a little extra glaze to deal with instead of not having enough.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dinner
- Cuisine: American
Keywords: glazed salmon, hoisin salmon, salmon recipe, glazed hoisin salmon
Disclaimer: this post contains affiliate links.
Delicious! Even my picky eaters wanted more!
Excited to try this! Can I use ground ginger? That’s what I have on hand. If so, how much?
Ok with glaze really needs to boil for 20 mins to become syrup
But 350 oven doesnt work
It needs to sear to create texture and not dry out
Good luck with website
Nice recipe. You need to learn the difference between “its” and “it’s.” Kids read your website and are best served by language input that is accurate.
Really great recipe tasted fantastic but despite using low sodium soy sauce my family thought the glaze was extremely salty!
I’ve been following you since your $78/mo earnings posts. Your recipes never disappoint. xoxo
This was pretty easy and yummy! I got fan-say and used sesame seeds. I was afraid the cooking time was long but it was perfect ! Thanks !
Wouldn’t it be wise to set 2-3 Tablespoons of the glaze aside for after cooking, before you baste the raw salmon, to avid cross-contamination? Getting sick on fish is yucky, trust me!! Oherwise, I have done this and it is yummy!
Amazing! I don’t really care for fish, just eat it to have some variety (you can only eat so much chicken), but this was crazy good. Sweet, tangy, salty, sour. Simply delicious. My new favorite.
Thanks for an interesting and functional web design with recipes. I am making the Salmon for a friend who has stage 4 kidney cancer. I hope I dont overcook it, that is my biggest mistake with salmon.
She is on a clean eating diet, so this will be a good fit.
Our family resides in Mn and we have 3 adopted boys, one from Vietnam.
Love your heart.
Thanks
Do you have a more exact recipe for the dressing you made for the salad?
I’m sorry, I don’t!
I’m not sure on that, so I’ll have Lindsay get back to you!
Hi Lindsay, I tried this recipe the other week but found my version to sweet. http://www.foodprepsundays.com/week-one-to-twelve/hoisin-glazed-salmon/ I think maybe because I didn’t bake it in the oven like you suggested. Do you think that would have an impact?
Interesting. I’m not sure the time in the oven would impact the sweetness. Next time, maybe cut back the honey to your taste preference? Sorry it didn’t turn out how you expected!
Lindsay,
I fixed this last night for my husband & I and WE LOVED IT!! Hubby said you can fix that again and again!! We served ours with Jasmine Rice and Fresh Steamed Squash with a small side salad…YUMMY!! Thanks for a great receipt!! 🙂 Have a great weekend!!
So glad to hear that! Sounds like you made some awesome sides, too. 🙂 Thanks, Wendy!
I was born and raised in the Great Northwest, so you know everything about this recipe appealed to me. Made this tonight for my girlfriend and paired with an Asian-inspired salad. Holy Yum! The only change I’d make is to double the sauce…so good drizzled on the greens!
Thank you for an awesome recipe. Now I’ve been tasked with coming up with dinner tomorrow night…
That’s great! Love the idea of doubling the sauce. 🙂 Thanks, Daniel!
Hoisin is amazing on fish! Actually, it’s amazing on pretty much anything. I particularly love it on chicken!
I’ve had my eye on this recipe ever since you first posted it. I finally made it tonight and it was, as per the norm, delicious. It was my first time making salmon and I loved that this was pretty impossible to screw up. 🙂 Now I’m hoping the leftovers keep for lunch tomorrow.
so glad to hear that Rachel!
This looks soooooooooo good! Can’t want to make it. And I FEATURED it on the blog 🙂
Thank you!
I made this for dinner last night and we are still talking about it today – delicious! I paired this with shredded zucchini, sauteed in coconut oil, and added fresh pineapple toward the end of cooking – drizzled with sriracha and then topped with the salmon. Perfect pairing!
I love hearing that! Thanks for the comment Sarah!
Low alc. Rheingau Riesling, anyone? Quite the match. Just sayin’
Oh my goodness, you are hilarious! I went biking around the city of Atlanta with some friends a couple of years ago (with a guide and a tour) and it was SCARY! The salmon looks so pretty and delicious…love the simplicity of the recipe.
Thanks Lucy! I could probably use a tour guide. Or a safety officer or something.
I made this for lunch last night, and I’m having leftovers for dinner! Seriously so simple, delicious, and light while still filling. Thanks for sharing!
Lunch *yesterday*
So delicious, I’m discombobulated 🙂
Thanks for the comment – I’m so glad to hear that Rosette!
This may seem like major TMI (and completely unrelated to this beautiful looking recipe) but I love to ride bikes too… and my problem isn’t my legs- it’s my, um, lady parts. (eek!) But I got a new seat last summer that changed everything: The Speed She by WTB. I’m just throwing it out there in case any other ladies are having the same issue!
Just when I thought I had that song out of my head 🙂 This looks delicious!
No such luck Riley! 🙂
You are a whiz at story telling coupled with somewhat unrelated recipe. Just thought I would tell you how cool (is it lame to say cool… I don’t know) I think that is.
hahaha – thanks Debra. Definitely 100% unrelated to salmon but I’m a big time story lover!
That’s actually WHY I thought it was cool. You wove it in there perfectly. This blog is one of the few I come to read what you write more then just the specific recipe/ideas ect.
Love a good glazed salmon! Good luck with the biking – I moved to Amsterdam two years ago and had to get used to biking amongst all the (very very verrry) fast bikers in the city after almost ten years of not getting on a bike at all. It was incredibly scary for me, but hilarious for all around. After a few weeks of getting used to things, I was among one of the annoyingly fast bikers too. I’m sure you’ll be good 🙂 Enjoy the ride!
How fun though! Biking in Amsterdam. I feel inspired.