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Baked Hoisin Salmon kicks things up a notch on weeknights. Flaky sockeye salmon is brushed with a hoisin glaze and roasted with veggies resulting in a sheet pan salmon dinner worth repeating.
This recipe is sponsored by Orca Bay Foods | Thanks for supporting the brands I love and trust.
It’s October! This is awesome for so many reasons. One of those reasons being that it’s National Seafood Month.
It seems like there’s a national food day for everything—and I’m not complaining! I love an excuse to mow down donuts because it’s National Donut Day, or order pizza on a whim because hey‚ guess what! It’s National Pizza Day. But National Seafood Month is less about gluttonous excuses and more about calling attention to the health benefits of a seafood-rich diet while also bringing attention to the importance of buying sustainable fish and seafood.
This month I’ve teamed up with my pals at Orca Bay to push some sustainably-caught salmon onto your plates. Not only is salmon incredibly healthy, but it’s also versatile and easy to work with.
Baked Hoisin Salmon {Sheet Pan Salmon}.
Sheet pan dinners are all the rage with home cooks today and it’s easy to see why. Little effort, little cook time, and little cleanup. I’m all over it. However, the majority of sheet pan dinners out there feature chicken or beef. Which makes me THAT much more eager to reveal how awesome sheet pan dinners can be with nice fillets of fish. Salmon, especially.
This recipe brushes a lip-smacking hoisin glaze over vibrant full-flavored sockeye salmon, then roasts them alongside sweet potatoes and green beans. It’s filling, wholesome, and incredibly tasty. And by buying from Orca Bay, you can rest assured that you’re making smart seafood choices. These salmon fillets are net-caught in Alaska.
If you try this recipe or create your own variation, let me know in the comments! I love connecting with you. Then snap a photo and tag me on the Insta @killing__thyme to be featured in our newsletter.
Baked Hoisin Salmon {Sheet Pan Salmon}
Equipment
- Sheet pan
Ingredients
- 2 4-6 oz fillets of salmon
- 2 TBSP olive oil, divided
- 1 large sweet potato, peeled and cubed (about 2 cups worth)
- 12 oz raw green beans (not frozen)
- 1 tsp garlic powder
- Kosher salt and cracked black pepper, to taste
Hoisin Glaze.
- 4 TBSP Hoisin sauce
- water
- 2 tsp freshly grated ginger
- 2 cloves of garlic, minced
For serving.
- 2 TBSP thinly sliced scallions
- Sesame seeds
- Lime wedges
Instructions
- Preheat oven to 375º F.
Sweet Potatoes.
- After peeling and dicing the sweet potato, place them in a large bowl. Toss with a drizzle of olive oil, then add salt and pepper to taste. Transfer the sweet potatoes to a baking sheet and bake for 15 minutes. In the meantime, prepare the salmon and glaze.
Hoisin Glaze.
- In a small bowl, whisk together hoisin sauce, water, ginger and garlic; set aside.
Salmon.
- Place salmon fillets in a lidded container. Pour half of the hoisin glaze over the salmon; set the rest aside. Cover the salmon, and gently shake to ensure proper coverage with the glaze. Set aside. (I suggest not refrigerating since having your fish come to room temp for about 10-15 minutes prior to cooking helps you get a more even cook.)
Green Beans.
- Place green beans in a large bowl. Drizzle with olive oil, then sprinkle on some garlic powder, salt, and pepper. Toss to coat.
- Once the sweet potatoes are done, remove them from the oven and, with a spatula, shove them to one side of the sheet pan to make room for the salmon and green beans. Then, place the salmon and green beans onto the sheet pan. Transfer the sheet pan to the oven and bake for 10-15 minutes, or until the salmon is opaque, flaky, and has an internal temperature of 145º F.
- When done, remove the sheet pan from the oven. Brush some extra hoisin glaze over the salmon fillets—as much as you want! Then, sprinkle some thinly sliced scallions and sesame seeds over the fillets. Serve with lime wedges.
