Hoisin Pan Roasted Salmon

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Hoisin Pan Roasted Salmon is a beautiful weeknight meal that comes together in under 20 minutes. Serve over rice along with your favorite vegetable and you have the perfect, balanced dinner. This recipe is also gluten free! 

Whenever I go to a pho restaurant I probably load my beef pho with half the bottle of hoisin sauce. This sauce is a thick and fragrant one that is commonly used in Asian cooking. It is dark and rich and has that perfect combination of sweet and salty. The combination of Hoisin sauce with salty soy sauce and potent dijon mustard makes the perfect glaze smothered over a pan roasted salmon filet.  

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Let’s get cookin’!

In a small bowl, combine olive oil, soy sauce, hoisin, sriracha mustard, and garlic powder and mix until combined.

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Over medium high heat, place a bit of olive oil in a cast iron skillet.  Cook the salmon over medium-high heat 6-8 minutes on each side until the salmon begins to blacken very slightly and is flaky. Once you have flipped the salmon, take your basting brush and brush on the hoisin mixture until well coated. Repeat 2-3 times. Reserve the rest of the hoisin mixture for extra drizzling when serving. You will know the salmon is done when it easily flakes with a fork.

Serve the salmon with a drizzle of the extra hoisin sauce and a sprinkle of fresh cilantro.

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Yield: 2 servings | prep time: 10 minutes | cook time: 20 minutes

Ingredients

  • 2 (6 oz) salmon filet (skin removed)

  • Salt and pepper

  • 1 Tbsp olive oil

  • 1 Tbsp soy sauce

  • 1 Tbsp hoisin sauce

  • 1/2 tsp sriracha

  • 1/2 tsp dijon mustard

  • 1/4 tsp garlic powder

  • Cilantro chopped for serving

Instructions

  1. In a small bowl, combine olive oil, soy sauce, hoisin, sriracha mustard, and garlic powder and mix until combined.

  2. Over medium high heat, place a bit of olive oil in a cast iron skillet.  Cook salmon over medium-high heat 6-8 minutes on each side until it begins to blacken very slightly and is flaky. Once you have flipped the salmon, take your basting brush and brush on the hoisin mixture until well coated. Repeat 2-3 times. Reserve the rest of the hoisin mixture for extra drizzling when serving. You will know salmon is done when it easily flakes with a fork. 

  3. Serve salmon with a drizzle of the extra hoisin sauce and a sprinkle of fresh cilantro.

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Lisa Wittrock is a Minneapolis recipe creator and food blogger who loves to try new recipes and mix and match flavors and food groups with a focus on healthy eating, good conversations, and undeserved grace. You can find this recipevand many more at http://www.thygoodness.com.

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