Easy Sesame-Hoisin Salmon

Serves: 4


2 Tbsp hoisin sauce

1 Tbsp brown sugar

1 Tbsp low salt soy sauce

1 Tbsp Pineapple or Honey Ginger Balsamic Vinegar

2 tsp Flying Olive Toasted Sesame Oil

1 tsp peeled, grated ginger

ΒΌ tsp crushed red pepper

4 (6 oz salmon fillets)

Cooking spray

2 Tbsp green onions, root end removed, white and light green parts only, sliced


Preheat the oven to 400 degrees F.

Combine the hoisin sauce, brown sugar, low salt soy sauce, Flying Olive Balsamic Vinegar of Choice, Flying Olive Sesame Oil, ginger, and crushed red pepper in a small bowl.

Cover a baking dish with aluminum foil (the sauce is VERY sticky and hard to get off the pan unless you do this). Place the salmon fillets in a baking dish coated with a little cooking spray. Sprinkle the fish with salt. Take a pastry brush and brush the salmon fillets on the top 3 sides. If your salmon pieces have a thin end to them, tuck it under so that the fish will cook more evenly. Pour the remaining sauce over the salmon.

Bake for 15 minutes, basting occasionally. Fish should be 120-125 degrees when measured with an instant read thermometer. Sprinkle with the sliced green onions and serve.

Inspired by a recipe in Cooking Light Magazine, May, 2017.

Submitted by Barb L.