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why make this recipe

This Spicy Hoisin-Glazed Salmon is fast, bold, and full of flavor. It takes little time and needs few ingredients. You get sweet and spicy glaze with moist salmon. This dish works for weeknight dinners and small gatherings.

introduction

This recipe uses hoisin, soy, chili paste, ginger, and garlic to make a shiny glaze that sticks to the fish. The glaze cooks quickly and keeps the salmon juicy. If you like other simple salmon ideas, try the grilled salmon with garlic butter and broccoli for a different but easy meal.

how to make Spicy Hoisin-Glazed Salmon

Make the sauce, brush it on the salmon, and bake. The steps are simple and the cook time is short. Work with room-temperature fillets for even cooking. Brush twice if you want a stronger glaze.

Ingredients :

4 salmon fillets
1/4 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon chili paste
1 tablespoon grated ginger
2 cloves garlic, minced
1 tablespoon vegetable oil
Salt and pepper to taste
Chopped green onions for garnish

Directions :

Preheat the oven to 400°F (200°C).
In a bowl, mix hoisin sauce, soy sauce, chili paste, ginger, and garlic.
Season salmon fillets with salt and pepper, then place them on a baking sheet lined with parchment paper.
Brush the hoisin mixture over the salmon fillets.
Bake for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
Drizzle the remaining sauce over the salmon before serving and garnish with green onions.

how to serve Spicy Hoisin-Glazed Salmon

Serve the salmon hot with simple sides. Steamed rice, roasted vegetables, or a green salad work well. Spoon any leftover sauce from the pan over the fish. Garnish with chopped green onions for color and mild bite.

how to store Spicy Hoisin-Glazed Salmon

Cool the salmon to room temperature for no more than two hours. Put in an airtight container and refrigerate up to 3 days. Reheat gently in the oven at 300°F (150°C) until warm, or use a microwave in short bursts to avoid overcooking. Do not freeze glazed salmon; the texture will change.

tips to make Spicy Hoisin-Glazed Salmon

Pat the fillets dry before seasoning to help the glaze stick.
Use fresh ginger and fresh garlic for the best taste.
Brush some glaze again halfway through baking for a deeper shine.
If you prefer less heat, reduce the chili paste by half.
For a charred finish, broil the salmon 1-2 minutes at the end, watching closely.
You can also pair this with a lighter take like the grilled salmon with garlic butter and broccoli for a different flavor profile.

variation (if any)

Make it milder: skip the chili paste and add a teaspoon of honey.
Make it smoky: add 1/2 teaspoon smoked paprika to the glaze.
Make it spicy-sweet: add a tablespoon of brown sugar to the sauce.
Make it Asian-fresh: top with sesame seeds and cilantro instead of green onions.

FAQs

Q: Can I use frozen salmon?
A: Yes. Thaw completely in the fridge before cooking and pat dry.

Q: Can I grill instead of bake?
A: Yes. Grill skin-side down over medium heat for about 4-6 minutes per side, brushing with glaze.

Q: Is hoisin sauce gluten-free?
A: Some hoisin sauces contain wheat. Check the label or use a gluten-free brand.

Q: How spicy is this dish?
A: The heat level depends on the chili paste. Start with less and add more to taste.

Q: Can I make the glaze ahead?
A: Yes. Store the glaze in the fridge up to 3 days and brush it on before baking.

Ellie