Super Fast: Hoisin-Glazed Salmon
Sometimes I like to pretend my betrothed doesn’t dislike salmon. I pretend this because, frankly, I really like salmon and relationships are all about sacrifices. And in my insistence to continue making salmon for a non-fan, I have found two recipes thus far that pass muster. One is the delightfully economical salmon cakes, and the other is this hoisin-glazed salmon. If you, too, have a salmon hater in your house, take heart.
This recipe is another winner from Great Food Fast, the Everyday Food cookbook. I’m a fan not only because my fiancé will eat it, and somewhat happily at that, but because there are four ingredients, plus salt and pepper, and the fish is ready quicker than a steady hand can draw on liquid eyeliner, though the results taste much more labor-intensive. This, in my book, officially makes this recipe the ideal weeknight dinner when you hate the world, want to get dinner over and done with and yourself prone on the couch as quickly as possible. And I think you know the kind of nights I mean.
Hoisin-Glazed Salmon
adapted from Great Food Fast
serves 2
Really yummy with brown rice and sauteed bok choy and/or broccoli drizzled with a little soy sauce, rice vinegar, and a drop of toasted sesame oil.
1/2 tablespoon orange juice
1 tablespoons hoisin sauce
1 teaspoons honey
Coarse salt and ground pepper
2 salmon fillets (4 to 6 ounces)
Heat broiler. Whisk together orange juice, hoisin sauce, and honey. Place salmon on a rimmed baking sheet. Season with salt and pepper. Brush hoisin sauce mixture on fillets. Broil salmon on rack about 4 inches from the heat source until nearly opaque in center, about 4 to 6 minutes.
Meghan: That looks yummy! Have you tried miso-honey-mustard glazed salmon? Mix equal parts miso paste, honey and mustard, then brush over the salmon. Bake at 450 for 17 minutes. Reserve some of the glaze and dilute with rice wine vinegar to make a salad dressing, too.
I love your blog — you spark so many ideas.1 year ago
Suzy: I’m with Sebastian–salmon sucks. I’m willing to give this a whirl, though. But only because salmon is so bloody healthy…1 year ago
Mmm, Meghan, that sounds good. I’ve never really cooked with any type of miso before — a new frontier!
Hahaha, Suzy. That really made me laugh. Well, to each her own!
1 year ago
Julia: I am having one of those nights tonight! But, as this is a salmon-hating household (sorry Sarah) - chinese take-away it is.1 year ago
Julia, I feel you. But wow, I had no idea there were so many anti-salmon peeps out there. Is it a fish in general thing, or a salmon specific thing?1 year ago
Lisa (dinner party): I like salmon too, but it can be pretty fishy tasting and smelling. I’ve taken to poaching it or cooking it in the oven because the odor overtakes our apartment. This looks like a nice way to jazz up the broiling method.1 year ago
Brenda Leyland: Now that recipe looks pretty yummy! My hubby would love that salmon dish!1 year ago
Suzy: I can only speak for myself, but my dislike is definitely salmon-specific. As a fish broker’s daughter, I like pretty much all fish and seafood except for salmon (not too hot on canned tuna, either, I must say). I liked salmon as a kid, but after attending a small town salmon festival dinner with my dad and ingesting the fish made 67 different ways, I was never the same. It tasted yucky to me every time thereafter. Given my provenance, however, I am often served salmon at other people’s houses and I’m happy to report that I am well able to choke it down with nary a gag.1 year ago
Sara Rose: I.LOVE.SALMON.ALOT.1 year ago
Kristina: Oooo, I love salmon, too! Unfortunately, for me it’s a restuarant-only affair, as MY betrothed is vegetarian. See? See how much harder life could be?
1 year ago
That would CERTAINLY be harder. And what if he were VEGAN. Then would really test the bounds of love.
Suzy, That annual tradition might put me off salmon too. Now I totally get it.
1 year ago
Gourmet Chick: This sounds great. I make a similar dish (although slightly more time consuming than yours) with some mirin and miso paste on salmon which is a big hit with my-not-really-a-salmon-kind-of-guy boyfriend.1 year ago
Michele, The Paris House Deisgns: Thanks for this great recipe..I could eat Salmon at least 4 times a week. Luckily my kids like it too. I can’t wait to make this, maybe tonight!!1 year ago
Amy C: Lol! My husband and I have lots of those compromises. He doesn’t like rice (wtf?), but I manage to sneak it on his plate disguised as butter bathed in more butter. He largely enjoys all thing breaded and fried, which I can take once a month, maybe. Lucky for me I have the “it’s good for you” argument on my side.1 year ago
Allison Conley: Sarah, I love salmon if it is cooked with those blackened redfish spices sprinkled on top and baked. I also like to put a little olive oil and a thick blanket of chopped fresh chives on top and bake in a 300 oven until it flakes. That is the moistest way. Alissa in my bookclub bakes it with mirin. XOX MOM1 year ago
Amy, The thing about rice really made me laugh.
Mom, Do you think you could like slathered with a greek yogurt and herb topping and baked? Bet that would keep it pretty moist AND is what I was thinking of making you for mother’s day!1 year ago
Ashley: This is gorgeous!! Looks like a great weeknight meal!1 year ago
sebastian: Heh– well that looks absolutely delicious. But honestly– even the word ’salmon’ sounds gross. Maybe they just need to rename it: Wonderpinklicious Fish or something.
Smoked salmon is awesome, though.
1 year ago
Clementina AKA La Divissima of Mexican Food: I suppose his dislike for salmon is not reason enough for ending an engagement, but do as I did to get my salmon hating husband to try some and do away with his silly notions: ask him to broil it, fry it, grill it, poach it in any which way possible. He now loves it, and is now quite famous for his fabulous salmon.
1 year ago
If this doesn’t work, then there is nothing more we can do for him.