Hoisin & Sesame Glazed Salmon with Pak Choi
Salmon fillets baked under a sticky glaze of hoisin, soy and sesame oil, with pak choi roasted in the same dish — a fast, high-protein, high-omega-3 weeknight dinner.
Per serving, as written.
A fast, glossy salmon that leans on the pantry — hoisin, soy and sesame oil do all the work, so the fish goes from fridge to plate in under 20 minutes. It’s already a lean, high-protein, omega-3-rich plate, so the glaze is where the give is: the hoisin and honey carry most of the sugar, and the sesame oil most of the added fat — so a lighter version is mostly a matter of easing the glaze back.
The fillets go in skin-on and the skin is meant to be eaten — it crisps under the glaze, and its fat is counted in the numbers above. Peel it off after cooking and you take roughly 15% of the calories with it — a fair trade if you want a leaner plate.
Serve it as-is for a light dinner, or build a bigger plate around it by pairing with steamed rice or a crisp Asian slaw to hit your carb target.
Ingredients
For the salmon
- 4 salmon fillets (~150 g each), skin on
For the glaze
- 2 tbsp hoisin sauce
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp honey
- 2 garlic cloves, grated
- 1 thumb-sized piece ginger (~15 g), grated
Vegetables
- 400 g pak choi, halved lengthways
To finish
- 1 tsp sesame seeds
- 2 spring onions, sliced
Method
- Heat the oven to 400°F (200°C).
- Whisk together the hoisin, soy sauce, sesame oil, honey, garlic and ginger into a smooth glaze.
- Nestle the halved pak choi cut-side up around the edges of a lined baking dish, leaving room in the centre for the fish.
- Lay the salmon fillets skin-side down in the centre and spoon over about two-thirds of the glaze, letting it pool a little around the sides so the pak choi sits in it.
- Bake for 12 to 15 minutes, until the fish flakes easily, the glaze is caramelised at the edges and the pak choi stems are tender with the leaves lightly crisped.
- Brush over the reserved glaze, scatter with sesame seeds and spring onions, and serve.
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