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    Home » Recipes » Easy Meals

    Hoisin Marinated Grilled Salmon

    June 3, 2020 By Monika Last Updated November 5, 2020 2 Comments

    Jump to Recipe

    This minimalist marinated salmon recipe is perfect as a quick weeknight dinner or party dish. Coat the salmon in a simple 4-ingredient sweet and tangy marinade, refrigerate overnight or prepare in the morning and cook later. Takes minutes to cook on the grill, perfect to serve with rice and vegetables.

    You might also like herb crusted salmon with lemon sauce.

    Close-up view of grilled marinated salmon with lemon wedges and hoisin sauce.

    How long should I marinate salmon

    This depends on the type of marinade you are using. If your marinade contains an acid, such as lemon or lime juice, you only need to marinate the salmon for about 30 minutes.  If you leave the salmon in this kind of marinate for too long it will actually start cooking.

    My marinade does not contain an acid so it takes longer for the fish to absorb all the flavours.  Which is why I like to marinate it for several hours or overnight.

    Marinated salmon ingredients

    I used boneless salmon fillets which I cut widthways into thick slices (approx. 2 inches thick).  This way more of the fish comes into contact with the marinade, plus you can grill it on 3 sides (top and sides) rather than just the top and bottom.  The skin gets discarded so doesn’t need to be grilled at all.

    I used a really simple 4-ingredient marinade so preparation is minimal.  Hoisin sauce is sweet, savoury and has an immense depth of flavour so the only other ingredients I added into the marinade were lemon zest, oil and pepper to taste.  Just combine these ingredients, leave a bit of the mixture in a separate dish to use later (as a sauce, more on that below) and spread the rest over the top and sides of the salmon.

    You might also like noodle broccoli salad with hoisin dressing and peanut hoisin chicken stir fry with veggie noodles.

    Hoisin and oil in white bowl with spoon, lemon and zester on top of wooden board.

    How to grill salmon

    For me the most optimal way to do this is by using a good non-stick griddle pan. This is because it’s quick, you can easily control the temperature of the pan, create lovely markings and ensure the salmon is not allowed to cook longer than it has to.

    If, however, you are an expert at using an outdoor grill for cooking fish and it tends to be your preferred cooking method then by all means go with that.

    Assembling the recipe

    1.Place your salmon strips skin side down on top of a large plate or in a large shallow dish.

    Combine 3 tablespoons of hoisin sauce with 2 tablespoons of oil, zest of 1 large lemon and black pepper to taste.  Give the mixture a good stir and transfer 3 teaspoons of the marinade into a separate dish (refrigerate it to use later). Spread the rest of the marinade over the top and sides of the salmon, cover and refrigerate overnight (6-8 hours).

    Top down view of salmon strips in hoisin marinade in white shallow dish.

    2. When you are ready to make the recipe add 1.3 tablespoons of lemon juice into the small amount of marinade mixture you’ve set aside and stir thoroughly. This is your sauce to serve with the grilled salmon.

    Gently scrape excess marinade off the salmon (leave some on) and heat up the griddle pan.  Grease the pan with oil spray and cook the salmon over a fairly high heat on the top and sides (about 2 minutes on each side).

    Remove from the pan as soon as the salmon is cooked through, scatter over some chopped spring onions/scallions, drizzle the hoisin lemon sauce and enjoy with rice and vegetables.

    Top down view of 2 grilled salmon pieces with lemon wedges and hoisin sauce in dish.

    Expert tips and FAQs

    • For optimal results lightly grease a non-stick griddle pan and heat it up well before use.
    • Hoisin sauce is very salty so you don't need to add salt into the marinade.
    • Do not overcrowd the pan. Leave enough space in between the pieces to be able to easily turn them over.
    • Grill the salmon over a fairly high heat to get nice markings. Remove from the pan as soon as the salmon is cooked through.
    • Best served immediately. Delicious with rice, roasted/grilled vegetables or salad.
    • Leftovers can be enjoyed cold, with fresh salad, turned into salmon spread, added into salmon spinach pasta or salmon avocado salad.
    • Not suitable for freezing.

    2 grilled salmon fillets with lemon wedges and sauce in small dish.

    You might also like

    • Grilled Eggplant Halloumi Sandwich
    • Grilled Chicken Pineapple Salsa Tacos
    • Yogurt Marinated Chicken with Moroccan Spices

    Keep in touch!

    Have you made this grilled marinated salmon recipe? How did it turn out for you? What did you serve it with? Let me know in the comments below, thanks!

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    Recipe

    Close-up view of grilled marinated salmon with lemon wedges and hoisin sauce.

    Hoisin Marinated Grilled Salmon

    This minimalist marinated salmon recipe is perfect as a quick weeknight dinner or party dish. Takes minutes to cook on the grill, perfect to serve with rice and vegetables.
    5 from 1 vote
    Print Pin Rate
    Course: Dinner
    Cuisine: International, Low fat
    Prep Time: 5 minutes minutes
    Cook Time: 6 minutes minutes
    Marinating: 6 hours hours
    Total Time: 6 hours hours 11 minutes minutes
    Servings: 5 servings
    Calories: 269kcal
    Author: Monika Dabrowski

    Equipment

    • Non-stick griddle pan

    Ingredients

    • 1½ pounds (700 g) salmon boneless, with skin, cut widthways into 2-inches wide pieces
    • 3 tablespoons hoisin sauce
    • 2 tablespoons olive oil
    • Zest of 1 large lemon plus 1⅓ tbsp lemon juice
    • Pepper to taste
    • Cooking spray for greasing the pan
    • Scallions/spring onions for serving, finely chopped

    Instructions

    • Place your salmon strips skin side down on top of a large plate or in a large shallow dish.
      Combine 3 tablespoons of hoisin sauce with 2 tablespoons of oil, zest of 1 large lemon and black pepper to taste.  Give the mixture a good stir and transfer 3 teaspoons of the marinade into a separate dish (refrigerate it to use later). Spread the rest of the marinade over the top and sides of the salmon, cover and refrigerate overnight (6-8 hours).
    • When you are ready to make the recipe add 1.3 tablespoons of lemon juice into the small amount of marinade mixture you’ve set aside and stir thoroughly. This is your sauce to serve with the grilled salmon.
    • Gently scrape excess marinade off the salmon (leave some on) and heat up the griddle pan.  Grease the pan with a little oil or oil spray and cook the salmon over a fairly high heat on the top and sides (about 2 minutes on each side).
    • Remove from the pan as soon as the salmon is cooked through, scatter over some chopped spring onions/scallions, drizzle the hoisin lemon sauce and enjoy with rice and vegetables.

    Notes

    • For optimal results lightly grease a non-stick griddle pan and heat it up well before use.
    • Hoisin sauce is very salty so you don't need to add salt into the marinade.
    • Do not overcrowd the pan. Leave enough space in between the pieces to be able to easily turn them over.
    • Grill the salmon over a fairly high heat to get nice markings. Remove from the pan as soon as the salmon is cooked through.
    • Best served immediately. Delicious with rice, roasted/grilled vegetables or salad.
    • Leftovers can be enjoyed cold, with fresh salad, turned into salmon spread, added into salmon spinach pasta or salmon avocado salad.
    • Not suitable for freezing.

    Nutrition

    Serving: 1serving | Calories: 269kcal | Carbohydrates: 4g | Protein: 28g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 77mg | Sodium: 217mg | Potassium: 697mg | Fiber: 1g | Sugar: 3g | Vitamin A: 56IU | Calcium: 20mg | Iron: 1mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

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    Comments

      5 from 1 vote (1 rating without comment)

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    1. Jasmine O. says

      June 11, 2020 at 12:49 pm

      I've heard of sugar maple glazed salmon, but I've never thought to do a hoisin marinade! Thank you for sharing, Monika. I just had a shipment of wild salmon come in over the weekend (if anybody else needs a hook up: https://lummiislandwild.com/product-category/wild-salmon/), so I will be trying this in the next few days.

      Reply
      • Monika says

        June 11, 2020 at 10:10 pm

        You are welcome, hope you enjoy it!

        Reply

    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make and delicious, perfect for everyday cooking.

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