Hoisin Glazed Salmon

A Few Words…

I love salmon – no question about it. But, I do need to change it up a bit or else I get bored of the same flavors. You too?

So, in my quest to change things up, as I was going through my recipes I saw this one – I almost forgot all about it too! And the best thing was that I had all the ingredients – YAY!!

I personally like to use a low sodium tamari sauce because I find the taste milder and richer than soy sauce. When I buy jarred items, I automatically reach for any lower sodium choices because I don’t really need or want the extra sodium.

The salmon has a nice Asian flavor and was really delicious. Bonus is that there’s extra sauce just in case you wanted to put a dollop on your steamed rice or your veggies!

Hoisin Glazed Salmon

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Serves 4

  • 1/3 cup low sodium tamari
  • 1/4 cup hoisin sauce
  • 1 tsp. Sriracha sauce or favorite hot sauce
  • Juice from half a fresh lemon
  • 1 tbs. olive oil
  • 1 tbs. fresh ginger, grated
  • 1 garlic clove, minced
  • 1 pound boneless, skinless salmon fillet, either cut in portions or whole piece
  • Sesame seeds for garnish

Whisk together the tamari, hoisin sauce, hot sauce, lemon juice, olive oil, ginger and garlic in a shallow bowl. Add the salmon fillet to the marinade, turning to coat and place in the refrigerator for 30–45 minutes.

Preheat the oven to 350°F. Place the fish and marinade in a rectangular glass Pyrex dish and spoon the marinade over the salmon. Bake until the salmon flakes easily with a fork, 25-30 minutes.

When done, spread some of the marinade over the top of the fish and sprinkle with sesame seeds.