Hoisin-Glazed Salmon

Name: Hoisin-Glazed Salmon
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp chili garlic sauce; 1 Tbsp grated fresh ginger root; 1 clove garlic, pressed; 59 milliliters hoisin sauce; 2 Tbsps fresh lemon juice; 79 milliliters reduced-sodium soy sauce; 2 Tbsps olive oil; 1 kilograms skinless, boneless salmon fillets

Need a gluten free, dairy free, and pescatarian main course? Hoisin-Glazed Salmon could be an amazing recipe to try. This recipe covers 26% of your daily requirements of vitamins and minerals. One serving contains 322 calories, 35g of protein, and 16g of fat. This recipe serves 6. If you have salmon fillets, ginger root, olive oil, and a few other ingredients on hand, you can make it. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

Whisk together the soy sauce, hoisin sauce, chili sauce, lemon juice, ginger, garlic, and olive oil in a 9x13 inch baking dish.

Ingredients you will need

Hoisin Sauce

Chili Sauce

Lemon Juice

Olive Oil

Soy Sauce

Garlic

Ginger

Equipment you will use

Baking Pan

Whisk

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.

Ingredients you will need

Salmon Fillets

Marinade

Wrap

Equipment you will use

Plastic Wrap

Preheat an oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

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.

Ingredients you will need

Salmon

Marinade

Wrap

Equipment you will use

Plastic Wrap

Baking Pan

Bake in the preheated oven until the salmon flakes easily with a fork, about 30 minutes.

Ingredients you will need

Salmon

Equipment you will use

Oven

Equipment

Ingredients

Servings:

1Tbsp

chili garlic sauce 1Tbsp

grated fresh ginger root 1clove

garlic, pressed 59milliliters

hoisin sauce 2Tbsps

fresh lemon juice 79milliliters

reduced-sodium soy sauce 2Tbsps

olive oil 1kilograms

skinless, boneless salmon fillets

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Tyler Winery Santa Barbara County Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.