This five-ingredient salmon recipe requires just over 15 minutes to prepare and is guaranteed to please friends and family. Enjoy garlicky-spicy snow peas on the side.
2 tablespoons hoisin sauce
2 teaspoons low-sodium soy sauce
1/2 teaspoon dark sesame oil
4 (6-ounce) skinless wild salmon fillets
1 teaspoon sesame seeds
Lemon rind strips (optional)
How to Make It
Preheat oven to 400°.
Combine first 3 ingredients in a shallow dish. Add fish to dish, turning to coat. Marinate at room temperature 8 minutes, turning occasionally.
Remove fish from marinade; discard marinade. Place fish on a baking sheet coated with cooking spray. Sprinkle fish evenly with sesame seeds. Bake at 400° for 8 minutes or until fish flakes easily when tested with a fork. Garnish with rind, if desired.
Garlicky-spicy snow peas: Heat 1 teaspoon canola oil in a large nonstick skillet over medium-high heat. Add 1 pound snow peas and 1/4 teaspoon salt; sauté for 2 minutes. Stir in 2 teaspoons bottled minced garlic and 1/4 teaspoon crushed red pepper; sauté 1 minute. Stir in 1/4 teaspoon sugar; sauté 1 minute. Remove from heat; drizzle with 1/2 teaspoon dark sesame oil.
You have to really like Hoisin sauce (which I do) for this recipe--the Hoisin flavor is very strong. Also I recommend lining the pan with foil prior to baking, and I cooked mine for almost 20 minutes (and it was still close to rare--the recipe must have been made with thin trout-like filets). Served with the snow pea recipe which was also good, and some brown rice. Very easy.
Cooked as directed with the exception of the sesame oil which I did not have. I loved the meal and will definitely cook again. It was very simple and easy and the best was the low calorie total of the meal.
Made with the recommended garlicky snow peas and some coconut jasmine rice. Salmon takes 10 - 12 minutes, depending on thickness. I omit the lemon rind and serve with a wedge of lemon so folks can put on as much or as little as they like. Beautiful on the plate - I would serve this to guests.
LOVE this recipe! I agree with Shardol's review...no need to alter this recipe at all. This is the best salmon recipe that I have tried. It does take longer to cook than the recipe says though. So super easy!
Tasty and pretty easy. Salmon took closer to 10 minutes to reach 145 internal and I subbed in a bunch of asparagus for sugar snap peas (the peas at the WF looked bad), and they turned out great, albeit with about 9 minutes of cooking time.
Quick and delicious. My husband, who is not a big fan of salmon, loved it. He asked that we make it again this weekend. Although we do prefer our salmon medium rare, it still took about 12 minutes to cook in a convection oven. Our fillets were about 1.5 inches thick. Definitely goes into the salmon rotation.
Healthy eating does not get any easier than this. If you can find an excuse not to make this, you don't deserve to eat it! This literally does from fridge to oven to table in 20 minutes tops (including marinating time). It's not often that you find an amazing recipe that's quick to prep/cook, doesn't require many ingredients, AND is healthy. Great job on this one, Cooking Light!
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