Best Chinook Salmon With A Port Wine And Hoisin Glaze Recipes

HOISIN & HONEY GLAZED SALMON

Steps:

• Preheat broiler. Mix hoisin sauce, honey and pineapple juice., Place salmon in a foil-lined 15x10x1-in. baking pan. Broil 4-5 in. from heat 12-14 minutes or until fish just begins to flake easily with a fork. Baste occasionally with 1/4 cup hoisin mixture during the last 6 minutes of cooking. Serve with remaining sauce.

HOISIN-SPICE GLAZE

Steps:

• Toast 2 teaspoons five-spice powder in a small saucepan over medium heat with 1 tablespoon peanut oil, about 1 minute. Add 1 cup hoisin sauce, 3 tablespoons each honey and rice vinegar, 1 tablespoon soy sauce and 1 cup water. Boil and reduce to 1 1/2 cups, about 5 minutes.

HOISIN-GLAZED SALMON

Steps:

• Whisk together the soy sauce, hoisin sauce, chili sauce, lemon juice, ginger, garlic, and olive oil in a 9x13 inch baking dish. 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.
• Preheat an oven to 350 degrees F (175 degrees C). 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.
• Bake in the preheated oven until the salmon flakes easily with a fork, about 30 minutes.

HOISIN GLAZED BAKED SALMON

Steps:

• Make the hoisin marinade: Mix the hoisin sauce, soy sauce, lime juice, sugar, and garlic together in a bowl. Taste and adjust to your taste (more lime juice if too sweet, more sugar if too acidic).

HONEY-GINGER SALMON

Steps:

• Stir honey, cilantro, hoisin sauce, ginger, chilies and brown sugar in bowl to blend.
• Preheat broiler. Brush salmon steaks with oil. Sprinkle with salt and pepper. Brush with some of honey-ginger glaze. Broil salmon until opaque in center, basting occasionally with remaining glaze, about 4 minutes per side. Transfer salmon steaks to plates; serve.

CHINOOK SALMON WITH A PORT WINE AND HOISIN GLAZE

Steps:

• Glaze: In a medium saucepan, mix all ingrediants except Salmon and lemon. Cook on low heat until a low boil and stir constantly to spread hoisin sauce. Divide lemon in half. One component will be sliced and used in final presentation and the other half will be used in the glaze. Squeeze lemon's juice into mixture and add lemon body to mixture. Low boil until mixture becomes a syrup (35 minutes approximately). Watch carefully and do not let burn. Upon reaching syrup point, pour into a container and store in refrigerator for 1 hour. Salmon: Rinse fresh salmon under cold water, pat dry, and inspect for any bones. Place salmon in bowl with the skin side down. Proceed to salt and pepper the fish according to your taste. Next, spread the glaze over the salmon with a pastry brush. Put in the refrigerator covered for 1/2 hour. Prepare grill accordingly. Allow the grill to heat for 1/2 hour prior to placing fish. Place fish on grill skin side down. Spread more glaze on surface of fish. Allow to cook for 7 minutes per side. (Depends on thickness, fish should be 145 degrees when done) Allow fish to rest 3 minutes prior to serving. Prior to presentation, Drizzle glaze on fish. Proceed with adding lemon slices to plate and serve with rice or risotto and your favorite vegetable.