- 2 16 oz. fresh salmon filets (or salmon steaks)
- 12 oz. hoisin sauce
- ¼ c. low sodium soy sauce
- 1 c. honey
- 1 tbs. red chili flakes
- 2 tbs. finely chopped ginger
- 2 tbs. rice vinegar
- 3 tbs. sriracha (Thai hot pepper sauce)
- 3 tbs. chopped cilantro
- 2 tbs. sesame seeds
In a small bowl, mix together the hoisin sauce, soy sauce, honey, chili flakes, rice vinegar, ginger & sriracha. Preheat oven to 400°F. Place salmon skin side down on baking tray or in casserole dish. Pour ¾ of the sauce over the salmon and place in oven. Check for doneness after 20 minutes (depends on thickness of the salmon). Take out of oven and let cool for 5 minutes. Sprinkle cilantro & sesame seeds over top & use extra sauce as needed.
GRILL: Preheat grill and line with heavy-duty aluminum foil with lipped edges. Place salmon skin side down on the aluminum foil. Pour ¾ of the sauce over the salmon and close the grill. Check fish every 10 minutes and baste with extra sauce if needed. Once fish is done (the cooked part will be “spring-y” to the touch, but don’t over cook – cook just until a soft spring-y), take off the grill and allow to rest for approximately 5 minutes.
Top with extra sauce (if desired) and sprinkle cilantro and sesame seeds over the salmon. Serve over rice, cooked soba noodles or steamed vegetables.