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Grilled Salmon with Hoisin Glaze and Plum-Ginger Relish

Grilled Salmon with Hoisin Glaze and Plum-Ginger Relish

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

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This grilled hoisin salmon with plum-ginger relish is a vibrant, heart-healthy dish that perfectly balances sweet and savoury notes. The rich, oily salmon provides a wonderful base for the sticky hoisin glaze, while the fresh plum relish adds a sharp, fruity contrast that cuts through the richness of the fish. It is an ideal choice for a lighter summer supper when stone fruits are at their seasonal peak.

Packed with omega-3 fatty acids and fresh antioxidants, this recipe fits beautifully into a balanced diet without compromising on flavour. The combination of toasted sesame seeds and spring onions adds a delicate crunch and a mild piquant finish. Serve this elegant main alongside steamed pak choi or brown rice for a complete, nutritious meal the whole family will enjoy.

Ingredients for Grilled Salmon with Hoisin Glaze and Plum-Ginger Relish

4 ripe plums, unpeeled, pitted and finely diced
2 tablespoons fresh ginger, peeled and minced
60ml unseasoned rice wine vinegar
6 (230g) salmon fillets with skin
3 cucharadas de aceite de oliva
1 cucharada de sal kosher
2 tablespoons freshly coarse-ground black pepper
120ml hoisin sauce
60ml spring onions, white and green parts, thinly sliced
3 cucharadas de semillas de sésamo, tostadas

How to make Grilled Salmon with Hoisin Glaze and Plum-Ginger Relish

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

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.

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.

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

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.