Grilled Salmon with Hoisin and Sesame Glaze

Name: Grilled Salmon with Hoisin and Sesame Glaze
Yield: Makes 6 Main-Course Servings
Cuisine: China
Ingredients: 2 tablespoons peanut or olive oil; 3 tablespoons white or black sesame seeds, or a combination (optional); salt (or ½ recipe brine); six 6- to 8-ounce salmon fillets, skin and pin bones removed; 1 tablespoon sherry vinegar or white wine vinegar; 2 teaspoons dark Asian sesame oil (preferably a Japanese brand); 1 clove garlic, chopped fine and crushed to a paste with the side of a chefs’ knife; ¼ cup hoisin sauce; pepper

Preparation info

Makes
6
Main-Course Servings

Difficulty
Easy

Appears in

Simply Salmon

By James Peterson

Published 2001

About

I’ve always found Chinese dishes made with hoisin sauce to be cloyingly sweet, but hoisin sauce, combined with some sesame oil and garlic, makes a perfect accent to the rich full flavor of grilled or hot-smoked salmon. In this dish I sprinkle the salmon with toasted sesame seeds for added flavor.

Ingredients

six 6- to 8-ounce salmon fillets, skin and pin bones removed
salt (or ½ recipe

Asia
China
Fish course
Starter
Pescatarian
Spicy

Method

Season the salmon liberally on both sides with salt and pepper and let sit in the refrigerator for between 30 minutes and 4 hours, or soak it in brine in the refrigerator for 2 hours. Place a plate on top of the salmon to keep it submerged. Pat the salmon dry just before grilling. If you’ve used brine, season it only with pepper.

Combine the hoisin sauce, garlic, sesame oil, and vinegar