Best Grilled Salmon With Hoisin Glaze And Plum Ginger Relish Recipes

HOISIN-GLAZED SALMON

Hoisin-Glazed Salmon image

A spicy hoisin sauce gives this sweet and spicy salmon an Asian flair!

Provided by Lisa Arlotti

Categories World Cuisine Recipes Asian

Time 1h10m

Yield 6

Number Of Ingredients 8

Ingredients

⅓ cup reduced-sodium soy sauce
¼ cup hoisin sauce
1 tablespoon chili garlic sauce
2 tablespoons fresh lemon juice
1 tablespoon grated fresh ginger root
1 clove garlic, pressed
2 tablespoons olive oil
6 (6 ounce) skinless, boneless salmon fillets

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.

Nutrition Facts : Calories 382 calories, Carbohydrate 6.9 g, Cholesterol 99.4 mg, Fat 23.1 g, Fiber 0.5 g, Protein 34.6 g, SaturatedFat 4.4 g, Sodium 848.3 mg, Sugar 3.3 g

GRILLED SALMON WITH HOISIN SAUCE

Grilled Salmon With Hoisin Sauce image

We love to grill salmon in the warmer weather and this is a delicious recipe. The hoisin sauce brushed over the salmon is sweet, salty, and sour. It makes the salmon very juicy. Drizzling a bit of thick balsamic glaze over the grilled salmon adds a touch of tang. Super simple to prepare, if you like salmon give this recipe a...

Provided by Kimberly Biegacki

Categories Fish

Time 20m

Number Of Ingredients 8

Ingredients

2 salmon, skinless fillet (wild caught Alaskan salmon if possible; it is the best for you)
1/4 c hoisin sauce
1 1/2 Tbsp Worcestershire sauce
1 tsp onion salt
1 tsp pepper
GARNISH
1 drizzle of balsamic glaze
4 - 6 slice lime

Steps:

1. Mix together all the seasonings except for the balsamic glaze. Stir together and then brush it on both sides of the salmon.
2. Grill salmon, at 350 degrees, 5 to 7 minutes on each side. Depending upon thickness.
3. After you plate the salmon, drizzle the balsamic glaze over the top for an even more yummy taste or a squeeze of lime.
4. 6/2/14: Just had to make this on my husband's new smoker/grill. Learning what temp. to get it at for the fish. It took a little longer than usual.
5. A picture of the hoisin sauce and balsamic glaze.

GRILLED SALMON WITH HOISIN GLAZE AND PLUM RELISH

Grilled Salmon with Hoisin Glaze and Plum Relish image

In this super easy, Japanese-inspired dish, salmon is glazed with salty-sweet hoisin sauce and served with a fresh, tangy relish of plums and ginger. From epicurious, May 2007.

Provided by Vicki Butts (lazyme)

Categories Seafood

Time 35m

Number Of Ingredients 10

Ingredients

4 ripe plums, unpeeled, pitted, finely diced
2 Tbsp fresh ginger, peeled and minced
1/4 c unseasoned rice wine vinegar
6 8-oz salmon fillets with skin
3 Tbsp olive oil
1 Tbsp kosher salt
2 Tbsp freshly coarse-ground black pepper
1/2 c hoisin sauce
1/4 c scallions, white and green parts, thinly sliced
3 Tbsp sesame seeds, toasted

Steps:

1. In medium bowl, stir together plums, ginger, and vinegar. Refrigerate until ready to serve.
2. Prepare grill for cooking: If using charcoal grill, open vents on bottom, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 4 to 5 seconds. If using gas grill, preheat burners on high with hood closed 10 minutes, then turn down to moderately high.
3. Rub salmon fillets on both sides with oil and sprinkle with salt and pepper. Arrange fillets on grill, skin sides down. Grill, turning once, until just cooked through, about 6 to 8 minutes per side, brushing with hoisin sauce during last 30 seconds of cooking on each side.
4. Transfer fillets to platter and sprinkle with scallions and sesame seeds. Serve, passing plum relish on side.

GRILLED SALMON WITH HOISIN GLAZE AND PLUM-GINGER RELISH

Grilled Salmon with Hoisin Glaze and Plum-Ginger Relish image

Provided by Chris Schlesinger

Categories Fish Fruit Ginger Onion Backyard BBQ Dinner Vinegar Plum Salmon Grill Grill/Barbecue Sesame Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added

Yield Makes 6 (main course) servings

Number Of Ingredients 10

Ingredients

4 ripe plums, unpeeled, pitted and finely diced
2 tablespoons fresh ginger, peeled and minced
1/4 cup unseasoned rice wine vinegar
6 (8-ounce) salmon fillets with skin
3 tablespoons olive oil
1 tablespoon kosher salt
2 tablespoons freshly coarse-ground black pepper
1/2 cup hoisin sauce
1/4 cup scallions, white and green parts, thinly sliced
3 tablespoons sesame seeds, toasted

Steps:

In medium bowl, stir together plums, ginger, and vinegar. Refrigerate until ready to serve.
Prepare grill for cooking: If using charcoal grill, open vents on bottom, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 4 to 5 seconds. If using gas grill, preheat burners on high with hood closed 10 minutes, then turn down to moderately high.
Rub salmon fillets on both sides with oil and sprinkle with salt and pepper. Arrange fillets on grill, skin sides down. Grill, turning once, until just cooked through, about 6 to 8 minutes per side, brushing with hoisin sauce during last 30 seconds of cooking on each side.
Transfer fillets to platter and sprinkle with scallions and sesame seeds. Serve, passing plum relish on side.