Hoisin BBQ Salmon with AsianĀ Vinaigrette

May 11, 2010
3 Ratings
  • Serves 4
Author Notes

This recipe was created for an Asian-themed dinner party. The goal was to create a dish that could be put together quickly, looked beautiful and taste delicious. It has quickly become my "go to" recipe for both entertaining and week-night meals. The Vinaigrette could be used on almost anything....chicken, vegetables, salad,etc. Serve this with some steamed brown or white rice. You may want to make extra salmon to combine with the leftover rice and Vinaigrette for a delicious salad. If you don't care for Chili garlic sauce or cilantro you may leave them out. Basil could be substituted for the cilantro. - sticksnscones —sticksnscones

Test Kitchen Notes

This is an ideal dinner for those summer nights when all you want to do is grill fish and eat peak-season tomatoes and cucumbers. The vinaigrette is tasty and dynamic -- sweet, spicy, zesty and nutty -- and the tomatoes fit right in, turning it into a Chinese salsa of sorts. The hoisin glaze adds a mellow sweetness to the grilled salmon that echoes the hoisin in the dressing. Note: 1 tablespoon of honey gave the vinaigrette the perfect amount of sweetness. - Kristen —The Editors

What You'll Need
  • 2 pounds Salmon filets
  • 1 tablespoon peeled and finely chopped ginger
  • 2 small tomatoes, diced
  • 3 tablespoons Hoisin sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 4 tablespoons canola or grapeseed oil
  • 1/2 teaspoon toasted sesame oil
  • 1/2 teaspoon chili garlic sauce(optional)
  • 2 tablespoons chopped cilantro(optional)
  • 2 cucumbers- thinly sliced
  • salt & pepper
  1. Cut the salmon into 4 portions and season with salt & pepper. Heat grill to medium-high.
  2. Mix 2 Tbs. hoisin sauce with 1 Tbs. water. Set aside to use as glaze for the salmon
  3. Combine ginger,tomato,honey,rice vinegar,soy sauce, oil, sesame oil, 1 Tbs. hoisin sauce and optional chili sauce and cilantro in a bowl. Mix well and let stand while the salmon is cooking.
  4. In another small bowl, toss sliced cucumbers with salt, pepper and a dash of rice vinegar.
  5. Depending on thickness, grill salmon about 5 minutes per side, glazing with Hoisin glaze before turning. Glaze the top of the salmon when turned.
  6. To serve: In the center of the plate arrange some of the marinated cucumbers. Place salmon on top of the cucumbers. Spoon the vinaigrette over and around the salmon.

See what other Food52ers are saying.

  • LittleMissMuffin
  • Fran McGinty
    Fran McGinty
  • Rivka

9 Reviews

Nada April 28, 2015
DAVILCHICK December 8, 2013
My husband made this last night and as he was cooking it he yelled out to me "this is going to be so good you're going to want to kill yourself." And he was right. I want to make this for everyone I know. He also made mashed potatoes with horseradish for a side and a simple salad. Wow. It honestly doesn't get any better than this.
tomstone November 23, 2013
great and easy to make. Made it on top of cold Soba noodles as below and added some pine nuts. Didnt notice until it was too late that its for BBQ so ended up baking the Salmon for 15 min at 200C .
Marcia L. September 22, 2013
I loved this dish and added fresh pears to the hoisin sauce and topped sauce w/toasted almonds. I used soba noodles for the base followed by cucumbers, salmon and sauce. A marvelous dish.
LittleMissMuffin June 24, 2013
I am not a huge fan of ginger, and the hoisin did not smell great. My kids and I generally prefer salmon with salt and pepper I had low expectations to say the least. But I loved it. Served it over a salad with the cucumber, julienned raw carrots, red bell pepper, snap peas and quinoa. One note: the recipe mentions honey but doesn't list it in the ingredients...I used maybe 1/2 tsp, turned out ok.
Fran M. March 25, 2011
I think I am trying this one tonight It's so hard to decide!
Jenniferruth September 27, 2010
This is a great recipe! I'm making it for the second time tonight.
Rivka May 13, 2010
Just when I thought I'd had enough salmon with Asian-inspired marinades, you post this great-looking recipe. Love the addition of tomatoes!
sticksnscones May 13, 2010
Thanks! The tomatoes don't seem like they would go with an Asian dish, but they provide just the right amount of interest to elevate this dish. I hope you like it as much as I do.