Peking-Style Glazed Salmon

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Peking-Style Glazed Salmon AI-generated image
25 minTotal time
easyDifficulty
350kcal / serving

Ingredients

For 1 serving

Ingredient substitutions

  • Hoisin sauce Use an equal amount of plum sauce for a similar sweet, savory glaze.
  • Rice vinegar Use an equal amount of apple cider vinegar.
  • Fresh cilantro Use fresh flat-leaf parsley in the same amount.

Nutrition per serving

Estimated values for 1 serving, 350 kcal

Protein35 g
Carbohydrates14 g
Fat17 g

Fiber 1 g · Sugar 8 g · Sodium 850 mg

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Experience the rich flavors of Peking duck in a delightful salmon dish. This recipe features a sweet and savory glaze, crispy skin, and aromatic spices, offering a unique twist on traditional Chinese cuisine.

Chinese

Steps

  1. Preheat your oven to 400°F (200°C).
  2. In a small bowl, mix together soy sauce, hoisin sauce, honey, rice vinegar, five-spice powder, sesame oil, salt, and pepper to create a glaze.
  3. Place the salmon fillet on a baking sheet lined with parchment paper, skin side down.
  4. Brush the glaze generously over the salmon, reserving some for basting later.
  5. Bake the salmon in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
  6. Halfway through baking, baste the salmon with the reserved glaze.
  7. Once done, remove from the oven and let it rest for 2 minutes.
  8. Garnish with chopped green onions, cucumber slices, and fresh cilantro before serving.

Tips for Peking-Style Glazed Salmon

  • The glaze should look glossy and cling to the fish; watch closely near the end, since the honey can darken quickly.
  • For the best skin texture, avoid letting the salmon sit in pooled glaze on the baking sheet.
  • Serve with steamed rice or simple greens to balance the sweet-savory glaze; cucumber adds a cool, crisp contrast.

Drink pairing

A dry Riesling
Its bright acidity and subtle fruit complement the sweet-savory glaze and aromatic five-spice.

0% option: Chilled jasmine tea

Storage

Refrigerate leftovers within 2 hours in a covered container and keep for 3–4 days. Reheat until steaming hot; the salmon may become less tender.

Frequently asked questions

How can I tell when the salmon is done?
It should flake easily with a fork and look opaque through the thickest part; avoid cooking it until dry.

Can I prepare the glaze ahead?
Yes. Mix it ahead and refrigerate in a covered container; stir before using, and keep any glaze that touched raw fish separate from serving sauce.

Will the skin turn crispy?
The recipe places the salmon skin-side down, but the glaze and baking method may leave it tender rather than crisp.
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