Grilled Salmon with Hoisin and Sesame Glaze

Preparation info

  • Makes


    Main-Course Servings
    • Difficulty


Appears in

Simply Salmon

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.


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


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