Skip to main content
Epicurious

Grilled Salmon with Hoisin Glaze and Plum-Ginger Relish

By Chris Schlesinger

4.1

(4)

Image may contain Plant Food and Produce
Grilled Salmon with Hoisin Glaze and Plum-Ginger RelishStephen Sullivan; food and prop styling: Roscoe Betsill

In this supereasy, Japanese-inspired dish, salmon is glazed with salty-sweet hoisin sauce and served with a fresh, tangy relish of plums and ginger.

Recipe information

  • Yield

    Makes 6 (main course) servings

Ingredients

4 ripe plums, unpeeled, pitted and finely diced
2 tablespoons fresh ginger, peeled and minced
1/4 cup unseasoned rice wine vinegar
6 (8-ounce) salmon fillets with skin
3 tablespoons olive oil
1 tablespoon kosher salt
2 tablespoons freshly coarse-ground black pepper
1/2 cup hoisin sauce
1/4 cup scallions, white and green parts, thinly sliced
3 tablespoons sesame seeds, toasted

Preparation

  1. Step 1

    In medium bowl, stir together plums, ginger, and vinegar. Refrigerate until ready to serve.

    Step 2

    Prepare grill for cooking: If using charcoal grill, open vents on bottom, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 4 to 5 seconds. If using gas grill, preheat burners on high with hood closed 10 minutes, then turn down to moderately high.

    Step 3

    Rub salmon fillets on both sides with oil and sprinkle with salt and pepper. Arrange fillets on grill, skin sides down. Grill, turning once, until just cooked through, about 6 to 8 minutes per side, brushing with hoisin sauce during last 30 seconds of cooking on each side.

    Step 4

    Transfer fillets to platter and sprinkle with scallions and sesame seeds. Serve, passing plum relish on side.

TagsPlumStone FruitFruitGingerHerbs & SpicesSalmonFishSeafoodMainDinnerGluten FreeDairy FreeQuickEasy30 Minutes or LessWeeknight MealsGrillingSummerEpicurious
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like tiny tomato galettes and chimichurri grilled shrimp.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
All the Recipes From Bon Appétit’s Summer Issue
We’ve got grilled lemongrass chicken, a fresh tomato michelada, and stonefruit salami panzanella.
15 Types of Greens and How to Cook Each One
From Italian wedding soup with escarole to green smoothies with kale.
This Cookout Menu Dials Up the Classics
The secret to juicy grilled chicken, a sheet-cake swap for banana pudding, and more reasons to light up the grill and have people over all summer long.
I Tried a Daily Wellness Drink for Better Digestion and Energy—Here's How It Went
A mix of turmeric, ginger, and milk thistle in Dose for Your Liver purports to support your liver health—but what does the research say?
23 Easy Pie Recipes for Low-Effort, High-Reward Desserts
There’s a reason they say, “easy as pie,” you know?