Apply the spiced, fermented barbecue sauce called hoisin to meats, fish and vegetables on the grill and you’re almost assured that it will function as a mahogany glaze that stays put and tastes salty-sweet –but less so than, say, teriyaki. The condiment deserves its supermarket ubiquity.
I’m not sure whether my favorite Peking duck restaurants make their own hoisin sauces, but I tend to prefer what’s in those little takeout cups over store-bought brands. How about you? The amount that gets ferried home is about all you’ll need.
In this six-ingredient preparation, all but the color of hoisin practically goes undercover. The predominant flavor of the quick sauce is bright and punchy, thanks to Sriracha and the zest and juice of a lime. It cuts against the tender fattiness of the fish in a most winning way.
You can use individual fillets, always handy from the freezer. If you are looking for different ways to serve salmon, though, try roasting a center-cut portion big enough to feed four, as we’ve done here.
What you will need to do, then, is to first run your fingers gently over the flesh side to feel for the flexible pin bones; use tweezers or your lovely manicured nails to extract them.
Present the roasted fish on a platter, topped with pan juices and surrounded by something refreshing, such as dressed cucumber. Then invite folks to dig in and transfer portions to their own plates.
Leftovers can upgrade a next-day grain bowl.
Salmon With Sriracha And Lime
20 minutes. 4 servings.
Choosing a center-cut fillet will help ensure even cooking. If you start with a frozen skin-on fillet, it’s easiest to remove the skin before the fish has completely defrosted. Slip a sharp knife between flesh and skin, sliding it against the flesh as you pull back the skin. Serve with a cucumber salad.
1¼-pound piece skinned salmon fillet, preferably wild-caught and center-cut (may substitute four 6-ounce center-cut skinned salmon fillets)
1 large lime
1 tablespoon hoisin sauce (may substitute maple syrup)
1½ teaspoons
Sriracha
1 teaspoon kosher salt or coarse sea salt
4 to 6 stems curly parsley, rinsed (may substitute cilantro, a small handful of chives or 4 scallions, all finely chopped)
Heat the oven to 425 degrees. Line a quarter-baking sheet with parchment paper, then place the fish on it, skinned side down.
Zest the lime over a large liquid measuring cup, then cut the fruit in half and squeeze in its juice. Add the hoisin, Sriracha and salt, stirring to form a blended sauce.
Pour the sauce evenly over the salmon. Roast (middle rack) for 8 to 10 minutes, depending on the thickness of the fish, until the center barely flakes or separates easily with the tines of a fork, or to your desired degree of doneness.
Meanwhile, finely chop enough of the parsley leaves to yield 3 tablespoons.
Transfer the salmon to a platter, then pour any pan juices over it. Using two forks, gently pull apart the flesh — make a slight, inviting mess — for easy serving. Scatter the chopped greens on top.
Serve warm, or at room temperature.
Nutrition | Calories: 220; Total Fat: 9 g; Saturated Fat: 2 g; Cholesterol: 80 mg; Sodium: 470 mg; Carbohydrates: 5 g; Dietary Fiber: 0 g; Sugars: 3 g; Protein: 28 g.
