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.

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Recipe Summary

prep:
10 mins
cook:
20 mins
additional:
10 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • 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.

Cook's 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.

Nutrition Facts

342 calories; protein 21.4g; carbohydrates 21.7g; fat 18.6g; cholesterol 64.5mg; sodium 802.6mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/06/2020
Make this all the time. The extra sauce from cooking goes great on rice!!! Read More
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