HOISIN SALMON
Three ingredients (minus the salmon) to a simple, special salmon that can be served any night of the week or to company.
Provided by KelBel
Categories High Protein
Time 11m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Preheat broiler. In a glass measuring cup, whisk together orange juice, hoisin sauce, and honey.
- Season salmon with salt and pepper, and place on broiler pan skin side down. Brush half of the hoisin sauce mixture on salmon.
- Broil salmon about 4 inches from the heat source 10 minutes.
- Drizzle remaining sauce over salmon and serve.
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Daniel Collins
[email protected]This recipe was a disaster! The salmon was overcooked and the hoisin sauce was too salty.
M4L4CH1T3
[email protected]I found that the salmon was a bit dry. I think I will try cooking it for a shorter amount of time next time.
Ammar Hashmi
[email protected]The hoisin salmon was a bit too sweet for my taste, but my husband loved it.
Live Bak
[email protected]This recipe was easy to follow and the salmon turned out perfectly. I will definitely be making this again.
Robert Whitworth
[email protected]I'm not a huge fan of salmon, but I really enjoyed this recipe. The hoisin sauce was really tasty.
Amir Amirthawanan
[email protected]This recipe is a great way to change up your salmon routine. The hoisin sauce is a nice change of pace from the usual lemon-butter or dill sauce.
Gamini Nimal
[email protected]I tried this recipe last night and it was delicious! The salmon was moist and flavorful, and the hoisin sauce was the perfect complement. I will definitely be making this again.
Som Troubleshoter
[email protected]I love the combination of hoisin sauce and salmon. This recipe is a keeper!
Trinidad Diaz
[email protected]The hoisin salmon was easy to make and turned out great! I served it with rice and steamed broccoli. My husband loved it.
rahim Matovu
[email protected]This hoisin salmon recipe was a hit with my family! The salmon was cooked perfectly and the hoisin sauce was delicious. I will definitely be making this again.