Grilled Salmon with Hoisin and Sesame Glaze

Grilled Salmon with Hoisin and Sesame Glaze

Grilled Salmon with Hoisin and Sesame Glaze

I truly dislike salmon, unless the taste is well disguised. This did the trick. Mike thought it was a bit sweet.

The recipe comes straight from a cookbook we picked up at a yard sale called Simply Salmon by James Peterson.

This amount of marinade should be enough for three 6-8 ounce salmon fillets.

Salt and Pepper
2 Tbsp. hoisin sauce
1 clove garlic, crushed
1 tsp. dark sesame oil
1/2 Tbsp. (1 1/2 tsp) white wine vinegar

peanut oil
2 Tbsp. white or black sesame seeds

Season the fillets with salt & pepper and let sit 30 minutes (up to 4 hours) in the fridge. Wipe off the excess salt & pepper.

Combine hoisin sauce, garlic, sesame oil and white wine vinegar in a small bowl and spread a generous spoonful of the mix on the fish. Reserve the rest of the marinade. Refrigerate 4-8 hours.

Toast the sesame seeds in a heavy skillet over medium heat until fragrant (about 5 minutes). Set aside.

Heat the grill. Wipe off the marinade and rub the fish with peanut oil. Oil the grill with a paper towel dipped in the peanut oil. Grill the fish, flesh side down about 3-4 minutes. Turn, coat with remaining marinade and grill until done, approximately 3-4 minutes more. Sprinkle with sesame seeds and serve.


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