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Close-up view of grilled marinated salmon with lemon wedges and hoisin sauce.
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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.
Course Dinner
Cuisine International, Low fat
Prep Time 5 minutes
Cook Time 6 minutes
Marinating 6 hours
Total Time 6 hours 11 minutes
Servings 5 servings
Calories 269kcal
Author Monika Dabrowski

Equipment

  • Non-stick griddle pan

Ingredients

  • 1½ pounds 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
US Customary - Metric

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