Simple Hoisin Glazed Salmon

Glazed Salmon on top of green salad.

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.

Liquid boiling in a skillet on the stove.

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.

Raw salmon and cooked salmon.

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*

Hoisin Glazed Salmon on white plates on top of salad.

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?

Simple Hoisin Glazed Salmon on a salad with limes.

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.

Simple Hoisin Glazed Salmon


  • Author: Pinch of Yum
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 4

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
  • 23 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

  1. 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.
  2. 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 the 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.

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