Sunday, April 17, 2011

Hoisin Glazed Salmon with Wasabi Cream

I'm always looking for new ways to prepare salmon.  Several years ago I had a memorable salmon dish at Blue Stone in Ithaca, New York.  It lingered in my mind for a long time.  The salmon was roasted with a hoisin glaze, and had a kick of heat to offset the sweetness of the hoisin.   A while back, when I was visiting Matthew in Florida, he requested that I make salmon for dinner one evening.  I decided to recreate that memorable salmon I had eaten in Ithaca.  At the time, it never occurred to me to check the restaurant's website to see if they had a menu where I could gather more clues and figure out what was in that great dish.  I was flying by the seat of my pants and I was at the mercy of my memory.  As it turned out, my final product was a hit, not exactly the same as the Blue Stone, but what the heck, why does it have to be the same?  I guess you could say it was Blue Stone inspired, but definitely my own creation.

Hoisin Glazed Salmon with Wasabi Cream
Serves 2
Preheat broiler to high 
  • 2 Salmon fillets (skin removed) figure 4 - 6 ounces per person
  • salt
  • pepper
  • 2 heaping tablespoons hoisin sauce - don't level
  • 1 teaspoon brown sugar
  • 2 tablespoon of fresh orange juice
  • 1 tablespoon of fresh lime juice
  • 1 teaspoon soy sauce
  • 1/2 teaspoon toasted sesame oil
  • 1 teaspoon finely minced fresh ginger
  • 1 clove finely mined garlic
  • a pinch red pepper flakes
Wasabi cream:
  • 2 teaspoons wasabi powder mixed with a few drops water or 2 teaspoons wasabi paste
  • 1 tablespoon sour cream
  • 1 tablespoon mayonnaise
Preheat oven to broil. Line baking sheet with foil.
Mix glaze ingredients in a microwavable mixing bowl or cup.

Mix wasabi cream ingredients together in small dish and set aside.

Season the salmon with salt and pepper both sides. Place on baking sheet. With a spoon*, drizzle glaze onto the salmon and using a brush, cover the surface with glaze.

Broil for 3-4 minutes.
Take out of oven and gently turn over. Again, drizzle glaze onto the other side of salmon, brush glaze to cover.
Return to broiler for approximately 4-5 minutes, depending on thickness of the fillets.
Microwave remaining glaze about 30 seconds until hot and gooey.
Place salmon on a bed of rice. Drizzle glaze over top and drizzle with wasabi cream. Serve with stir fried vegetables.

* Do not put brush directly into the glaze. Use a clean spoon because any leftover glaze will be added after the salmon has finished cooking.


  1. This looks delicious. I am not familiar with toasted sesame oil. Can I substitute another oil? I just found your blog a few days ago. I'm sure to be back!

  2. By the way, are you going to post a recipe for your stir fry vegetables?

  3. Anonymous: Toasted sesame oil has a distinctive flavor. I would not sub anything else. You can find it (small bottles) in the specialty food isle or Asian isle of you grocery store...
    Ellie: I just blanched some green beans, heated a little canola oil, threw in some minced garlic and ginger and stir fried the beans until done. At the end, I sprinkled some soy sauce and a drizzle of toasted oil. That's it.