Salmon season is here! This is my nerd moment about living in Seattle. Buying fresh, wild Alaskan salmon for the next month or so geeks me out something fierce. Now, there is nothing wrong with frozen wild salmon (this is what we eat the rest of the year) but knowing we can get it fresh from a fishing boat – whoa.
This Sesame Hoisin Baked Salmon is a simple, weeknight preparation that literally takes minutes and pleases the whole family.
I’ve been making this for years and when crunched for time, keep it simple and exactly as written below.
For nights when you have a couple more minutes to spare, this is equally delicious with a touch of finely chopped (peeled) fresh ginger root and a squirt of your favorite Sriracha.
Another fun variation is to skip the oven and cook the salmon on the grill – just keep the temperature set to medium and place on a piece of foil so the skin doesn’t stick and the hoisin doesn’t cause flare-ups.
- Finding gluten free Hoisin Sauce may not be easy if you don’t have a well-stocked natural grocery store nearby. I get Wok Mei brand at my local Whole Foods but you can order it here from Amazon. Another option is the Premier Brand Organic gluten free Hoisin. Both have soy so this is not a strict Paleo condiment.
- There are usually two types of sesame seeds available to purchase – hulled or raw and unhulled or toasted. You want the unhulled or toasted for this recipe. If you can only find raw or hulled, you will need to lightly toast them first for the best flavor and texture.
- This can be made with a whole Salmon Fillet (as I did), individual fillets or even salmon steaks – just make sure to get Wild Alaskan Salmon (fresh, frozen or previously frozen is fine).
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Sesame Hoisin Baked Salmon
- 2 pounds wild Alaskan salmon fillets
- 1/2 tablespoon avocado oil or olive oil
- 3 tablespoons gluten free Hoisin Sauce see NOTES
- 1 tablespoon toasted sesame seeds
- 2 scallions cut into 1/2" pieces on the diagonal
Preheat oven to 400F. Line a baking sheet parchment paper or a Silpat.
Wash scallions and slice on the diagonal into 1/2" pieces.
If necessary, gently remove any remaining bones from the salmon fillet(s). If you eat a lot of bony fish, I high recommend getting a fish tweezers. Rub the skin of the salmon with oil and flip back over so skin side is down.
Next, sprinkle with sesame seeds.
Bake for 12 per inch of thickness. Remove from oven, sprinkle with sliced scallions, serve and Enjoy!