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Mar 29, 2010 09:53 AM

Hoisin glazed salmon recipe---Help!

I could have sworn I saw this in the past few days, I think someone was making it for Passover, well I have no idea where it is and Id really like to make it for tonight. Anyone remember seeing this? I do have a fall back but this sounded really good. Thanks in advance.

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  1. are you sure it wasn't *miso* glazed salmon? there was thread about it a few days ago:

    1. I have not seen that, but I do have a recipe for Maple Glazed Salmon. Maybe it would do in a pinch?

      1 cup pure maple syrup
      1 1/2 teaspoons minced garlic
      3 tablespoons fresh lemon juice
      3 tablespoons soy sauce
      2 tablespoons finely grated peeled fresh ginger root
      2 1/2 lb. center cut salmon fillet with skin - greens from 1 bunch scallions

      1. Simmer above ingredients in a small heavy saucepan for about 30 minutes, or until reduced to about 1 cup.
      2. Preheat oven to 350 F - if using a cedar plank, lightly oil and heat in middle of oven for 15 minutes or lightly oil shallow baking pan large enough to hold salmon.
      3. Arrange scallion greens in one layer on plank or baking pan. Place salmon skin side down on scallion greens and brush with half of glaze. Season with salt and pepper and roast in middle of oven just until cooked through-approx. 20 minutes if using baking pan and 35 minutes for the plank. Heat remaining glaze in a small saucepan over low heat just until warm. Stir in 1 tablespoon lemon juice and serve over salmon as a sauce.

      2 Replies
      1. re: boyzoma

        Thanks GHG and B, they both sound great, but there was another recipe out there and yes these now go into the "maybe I'll make this one for tonight" category.

        1. re: jnk

          was it this mention of the Hoisin Salmon from Everyday Food on PBS?

      2. This is the recipe I use ALL the time. Folks always want the recipe. Has hoison, ginger and honey.

        2 Replies
        1. re: shaebones

          Thanks again GHG and SB, first let me say that ADD is a terrible thing so I really can't remember which one it is, BUT, they're all so good that I will pick one of them and then let you know which one it was and how it came out. They all look great and I want to thank you all. (no, I'm not making fun nor making light of ADD, it's just a fact)

          1. re: jnk

            jnk: No problem. At least you don't have dyslexia (which I have) which can sometimes give me problems with transferring ingredients or amounts in recipes. I knew what you meant. Just hang in there. ;-) And good luck with whatever recipe you try. I'm sure it will be fine.