Oven-Baked Salmon with Hoisin and Plum Sauce Tasty Recipes

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Oven-Baked Salmon with Hoisin and Plum Sauce

"I came up with this oven-baked recipe to get my kids to enjoy salmon. My kids are not exactly salmon lovers but this worked."

Ingredients :

• 1 tablespoon olive oil, divided, or to taste
• 5 cloves garlic, diced
• 1 (2 inch) piece fresh ginger, or to taste, peeled and diced
• 1 (1 pound) filleted side of salmon, skin removed
• salt to taste
• freshly ground black pepper to taste
• 1 tablespoon unsalted butter, or more to taste
• 1 tablespoon rice vinegar, or to taste
• 1 tablespoon oyster sauce
• 1 teaspoon Chinese chile paste
• 1/2 cup hoisin sauce
• 2 tablespoons plum sauce
• 2 tablespoons chicken broth, or more as needed
• 1 teaspoon soy sauce
• 3 scallions, chopped, or more to taste

Instructions :

Prep : 10M	Cook : 4M	Ready in : 40M

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat 1/2 of the oil in a skillet over medium heat. Cook and stir 1/2 of the garlic and ginger until softened, 3 to 5 minutes. Remove from heat and cool for 10 minutes.
• Grease a baking pan with the remaining oil. Season salmon with salt and pepper and place in the baking pan. Rub cooled garlic and ginger over the salmon.
• Bake in the preheated oven for 12 minutes.
• While the salmon is baking, prepare the hoisin-plum sauce. Melt butter in the skillet; cook and stir remaining garlic and ginger until softened, 3 to 5 minutes. Add rice vinegar and let it cook off. Add oyster sauce and chile paste; bring to a simmer. Stir in hoisin and plum sauces and bring back to a simmer. Pour in chicken broth to loosen up sauce to a lighter consistency. Add soy sauce.
• Cover salmon with the sauce and continue baking until flesh flakes easily with a fork, 5 to 6 minutes more. Garnish with scallions before serving.

Notes :

• Substitute honey for plum sauce if desired.
• Substitute any white vinegar for the rice wine vinegar if desired.
• I served this with a sesame noodle salad, which is generally served cold, pan-seared pork dumplings, and my version of Chinese sausage and peppers.

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