ASIAN SALMON
This Asian Salmon recipe tops healthy salmon fillets with a boldly flavored Asian glaze of hoisin sauce, garlic, and siracha.
INGREDIENTS
FOR THE SALMON
- 1 1/2 pounds of salmon fillet(s)
- 1-2 teaspoons sesame seeds for garnish
- 3 green onions for garnish, sliced thin
FOR THE ASIAN GLAZE
- 2 cloves garlic, minced
- 1/4 cup hoisin sauce
- 2 Tablespoons of lime juice (about 1 lime)
- 1 1/2 teaspoons sesame oil
- 1 teaspoon honey
- 1 1/2 teaspoons Sriracha sauce
- 1 Tablespoon low sodium soy sauce
INSTRUCTIONS
- Preheat your oven to 425 degrees Fahrenheit.
- In a bowl combine the garlic, hoisin sauce, lime juice, sesame oil, honey, sriracha sauce and soy sauce to make the Asian glaze. Mix to combine. Put 1/3 of the glaze into another bowl and set both bowls of glaze aside.
- Line a baking sheet with aluminum foil and spray with non-stick cooking oil.
- Slice the salmon into 4 fillets and place skin down on the baking sheet.
- Using the bowl with 1/3 of the Asian glaze, brush a light coat of the Asian glaze on the top of each salmon fillet. Since this is raw salmon, make sure to NOT put the brush into the larger bowl with 2/3 of the glaze as you do not want to contaminate it with any bacteria that might be on the salmon. After coating the salmon fillets, discard the rest of the 1/3 bowl of Asian glaze and clean your brush.
- Cook the salmon for 4-6 minutes based on every 1/2 inch of thickness to your liking (4 minutes on the more rare side and 6 minutes on the more done side). Test with a fork, you know it is done when it flakes easily with a fork. Ensure the internal temperature reaches 145 degrees Fahrenheit so that the salmon is cooked all the way through.
- Use a clean brush to top the salmon fillets with the remaining 2/3 of the Asian glaze that was reserved and garnish with sesame seeds and green onions.
- Serve and Enjoy!
HOW TO PREPARE BAKED ASIAN SALMON
Gather your ingredients and preheat your oven to 425 degrees Fahrenheit.
In a bowl combine the garlic, hoisin sauce, lime juice, sesame oil, honey, sriracha sauce and soy sauce to make the Asian glaze. Mix to combine. Put 1/3 of the glaze into another bowl and set both bowls of glaze aside.
Line a baking sheet with aluminum foil and spray with non-stick cooking oil.
Slice the salmon into 4 fillets and place skin down on the baking sheet.
Using the bowl with 1/3 of the Asian glaze, brush a light coat of the Asian glaze on the top of each salmon fillet. Since this is raw salmon, make sure to NOT put the brush into the larger bowl with 2/3 of the glaze as you do not want to contaminate it with any bacteria that might be on the salmon. After coating the salmon fillets, discard the rest of the 1/3 bowl of Asian glaze and clean your brush.
Cook the salmon for 4-6 minutes based on every 1/2 inch of thickness to your liking (4 minutes on the more rare side and 6 minutes on the more done side). Test with a fork, you know it is done when it flakes easily with a fork. Ensure the internal temperature reaches 145 degrees Fahrenheit so that the salmon is cooked all the way through.
Use a clean brush to top the salmon fillets with the remaining 2/3 of the Asian glaze that was reserved and garnish with sesame seeds and green onions.
Serve and Enjoy!
