My Family Loves this Easy 6-Ingredient Salmon So Much

There are so many ways you can cook salmon, from a simple seared salmon with crispy skin to oven-baked salmon, but sometimes I’m looking for a fun new way to eat this versatile fish. Glancing through the condiments in my refrigerator recently, I spied some Chinese hoisin sauce, and inspiration struck for this hoisin glazed salmon.

In this quick and easy recipe, hoisin sauce and a few pantry ingredients transform into a sticky glaze to baste over the salmon as it cooks. To round out the meal, I’ll usually make steamed rice in my rice cooker and stir-fry some greens to go with the salmon. I’ve also made really delicious salmon noodle bowls with cooked udon or soba noodles tossed with some toasted sesame oil and a tangy cucumber salad.

Why You’ll Love It

• The sauce is amazing. This easy sauce made of pantry ingredients simmers down to a beautiful, glossy sweet-savory sauce that you’ll want to dip every bite of the salmon into.

• It’s ready in 20 minutes. There’s very little prep involved, so you can get right to the cooking quickly, and that part takes less than 15 minutes.

Key Ingredients in Hoisin Glazed Salmon

• Hoisin sauce: This dark, sweet-savory Chinese sauce is made of fermented soybean paste, sugar, and other seasonings. It’s often served with Peking duck, used to make lettuce wraps or stir-fries, and goes into the marinade for cha siu.

• Salmon: Go for pieces that are all about the same thickness so they cook evenly. If you can’t find 6-ounce pieces, ask for a 1 1/2-pound side of salmon and cut it into 4 pieces yourself.

• Garlic: A few minced garlic cloves adds a depth of flavor and balances out the sweetness of the sauce.

• Ground ginger: This warm spice works well with the garlic and sweetness in the sauce, and there’s zero prep involved since it’s dried.

How to Make Hoisin Glazed Salmon

1. Make the sauce. Stir water, hoisin sauce, rice vinegar, soy sauce, and ground ginger together.

2. Start searing the salmon. Season salmon with salt, then start by searing the fillets skin-side up over medium heat for 5 minutes.

3. Finish cooking with garlic and sauce. Flip the salmon over, sprinkle the garlic around it, and cook for another minute. Pour on the sauce and cook, spooning the sauce over the fish occasionally, until the salmon is just cooked through. Garnish with sliced scallions and sesame seeds if desired.

What to Serve with Hoisin Glazed Salmon

• Steamed Rice

• Sautéed Sugar Snap Peas

• Stir-Fried Baby Bok Choy

• Easy Homemade Noodles with Ginger Scallion Oil

• Chrysanthemum and Tofu Salad

Hoisin Glazed Salmon Recipe

It’s sticky, sweet, and perfect.

Prep time 5 minutes

Cook time 10 minutes to 15 minutes

Serves 4

Ingredients

• 1/3 cup water

• 1/4 cup hoisin sauce, such as Lee Kum Kee

• 1 tablespoon rice vinegar

• 1 teaspoon soy sauce or tamari

• 1/4 teaspoon ground ginger

• 4 (6-ounce) salmon fillets (skin-on or skinless)

• 3/4 teaspoon kosher salt

• 1 tablespoon vegetable oil

• 2 cloves garlic, minced

• Sesame seeds and/or 1 thinly sliced medium scallion, for garnish (optional)

Instructions

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1. Stir 1/3 cup water, 1/4 cup hoisin sauce, 1 tablespoon rice vinegar, 1 teaspoon soy sauce, and 1/4 teaspoon ground ginger together in a small bowl. Pat 4 (6-ounce) salmon fillets dry with paper towels. Season all over with 3/4 teaspoon kosher salt.

2. Heat 1 tablespoon vegetable oil in a large nonstick or cast iron skillet over medium heat until shimmering. Place the salmon skin-side up the skillet, then press down on them with a flat spatula so that there’s a lot of contact with the pan and it browns evenly. Cook without moving, gently pressing down on fish every so often, until the bottom is golden-brown, about 5 minutes.

3. Flip the salmon, sprinkle the garlic around the fish, and cook for 1 minute. Pour the sauce over the salmon. Cook, spooning some of the sauce over the salmon as it cooks, until the sauce is thickened and reduced by about half, and the salmon is just cooked through, 2 to 4 minutes more. An instant-read thermometer into the center of the thickest fillet should register 120°F to 130°F for medium-rare, or 135°F to 145°F for more well-done. Garnish with sesame seeds and 1 thinly sliced medium scallion if desired.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container for up to 2 days.

Further Reading

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