I love salmon – no question about it. But, I do need to change it up a bit or else I get bored of the same flavors. You too?
So, in my quest to change things up, as I was going through my recipes I saw this one – I almost forgot all about it too! And the best thing was that I had all the ingredients – YAY!!
I personally like to use a low sodium tamari sauce because I find the taste milder and richer than soy sauce. When I buy jarred items, I automatically reach for any lower sodium choices because I don’t really need or want the extra sodium.
The salmon has a nice Asian flavor and was really delicious. Bonus is that there’s extra sauce just in case you wanted to put a dollop on your steamed rice or your veggies!
I’d love to hear from you! Have you ever used hoisin and tamari in your recipes?
Please feel free to share your ideas and tips in the comments below:)
Hoisin Glazed Salmon
- 1/3 cup low sodium tamari
- 1/4 cup hoisin sauce
- 1 tsp. Sriracha sauce or favorite hot sauce
- Juice from half a fresh lemon
- 1 tbs. olive oil
- 1 tbs. fresh ginger, grated
- 1 garlic clove, minced
- 1 pound boneless, skinless salmon fillet, either cut in portions or whole piece
- Sesame seeds for garnish
Whisk together the tamari, hoisin sauce, hot sauce, lemon juice, olive oil, ginger and garlic in a shallow bowl. Add the salmon fillet to the marinade, turning to coat and place in the refrigerator for 30–45 minutes.
Preheat the oven to 350°F. Place the fish and marinade in a rectangular glass Pyrex dish and spoon the marinade over the salmon. Bake until the salmon flakes easily with a fork, 25-30 minutes.
When done, spread some of the marinade over the top of the fish and sprinkle with sesame seeds.