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Hoisin Salmon Fillets Recipe

Hoisin Salmon Fillets Recipe

Fabulous Asian flavor in no time flat—this moist salmon is special enough for guests, easy enough for weekdays. “I usually serve this dish with steamed brown rice, broccoli and a fresh fruit salad.” —Jeri Farough, Perryville, Missouri
TOTAL TIME: Prep: 10 min. + marinating Grill: 10 min. YIELD:6 servings

Ingredients

  • 3 green onions, chopped
  • 1/3 cup reduced-sodium soy sauce
  • 1/4 cup hoisin sauce
  • 3 tablespoons lemon juice
  • 1 tablespoon grated lemon peel
  • 1/2 teaspoon pepper
  • 6 salmon fillets (4 ounces each)

Directions

  • 1. In a large resealable plastic bag, combine the first six ingredients. Add the salmon; seal bag and turn to coat. Refrigerate for 30 minutes, turning occasionally.
  • 2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack.
  • 3. Grill, covered, over medium heat or broil 4 in. from the heat for 10-12 minutes or until fish flakes easily with a fork. Yield: 6 servings.

Nutritional Facts

1 each: 224 calories, 12g fat (3g saturated fat), 67mg cholesterol, 401mg sodium, 3g carbohydrate (1g sugars, trace fiber), 23g protein Diabetic Exchanges:3 lean meat, 2 fat

Reviews for Hoisin Salmon Fillets

Sort By :
MY REVIEW
Reviewed Mar. 4, 2013

"Super easy and super good! We'll be using this recipe a lot in the future."

MY REVIEW
Reviewed Feb. 14, 2012

"I had two pieces of salmon to make so I halved the recipe and omitted the lemon zest, then broiled the salmon on high for around 12 minutes. It was the best salmon recipe I've found! It would also taste good broken up and mixed in a veggie stir fry. Nothing I would change, thanks for the great recipe!"

MY REVIEW
Reviewed Mar. 27, 2011

"This is my favorite fish recipe. This fish was so good I ate it COLD the next day. It's going in my favorites box!"

MY REVIEW
Reviewed Oct. 4, 2010

"My husband and I absolutely loved this recipe! Only think we did differently was add some garlic! YUM!"

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.