Wednesday, November 13, 2013

Broiled Salmon with Hoisin Glaze



Last night was a "throw something together night" because I haven't had a chance to visit the grocery store since I got back from my recent travels to Nashville and Indiana. I always keep fish filets in my freezer (see my note below), so I pulled a few salmon filets and set them out to thaw. I wasn't in the mood for plain ole grilled or baked salmon, I really wanted a glazed salmon. While looking through the pantry my eye kept landing on a jar of hoisin sauce so I grabbed the jar and threw together this hoisin-glazed salmon recipe. The salmon was perfectly tender and just slightly sweet. The hubs was gushing about how good his dinner was... which is the goal after all, right? The best part is that it took hardly any effort at all! Y'all let me know what you think!

4 salmon filets (4-6oz each)
3 Tbsp Hoisin Sauce
3 Tbsp low-sodium soy sauce
2 tsp agave nectar
1/2 Tbsp lemon juice
1 tsp minced garlic or garlic paste
Lemon zest
2 Tbsp fresh cut scallions

Glaze:
2 Tsp Hoisin Sauce
2 Tsp low-sodium soy sauce
1 Tbsp agave nectar

In a baking dish combine: hoisin, soy sauce, agave nectar, lemon juice, garlic and lemon zest. Add salmon filets and spoon the mixture over the salmon making sure to coat the entire filet. Cover and refrigerate to let marinate for one hour. Mix the glaze ingredients in an oven safe bowl, such as a mini soufle dish or a small Pyrex dish, and set aside. Turn on your oven's "Broil" setting and allow 5-10 minutes for it to heat up. Place the marinated salmon on a foil-lined baking sheet and into the oven. Broil for 12-15 minutes, depending on how well done you like your salmon. Place the bowl with the glaze mixture into the oven for the last 5 minutes to heat it up. Remove from the oven and baste the salmon with the glaze. Sprinkle with fresh cut scallions and serve immediately.

Step 1                                                 Step 2
    
Step 3                                            Step 4

And Viola!

NOTE** I find that it is cheaper to hit up Sams Club or Whole Foods and buy the entire salmon side (or a couple of them) while its on sale and then portion it out yourself. This way you get to control the portion and you save a few coins in exchange for doing the extra work of cutting it into small filets yourself.  I buy it fresh, portion it out and wrap each portion in plastic. I then fill a gallon-sized freezer bag with the filets and stick in the freezer. 

1 comment:

  1. I'm a single dad and don't like to cook, but that looks so good compared to all the soggy salmon posts out there. I like broiled salmon and your prep looks like a tasty twist. I like to broil it with the skin on. If I broil it skin-up first, then finish it skin-down, it doesn't stick or fall apart at the end. Then I eat it right off the skin. Thanks for the thorough recipe with pics... I will definitely try this!

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