Hoisin Honey Glazed Salmon

One of my favorite ways to prepare salmon is to bake it with some sort of savory sauce.  The sauce keeps the salmon moist (adds tons of flavor too), and it bakes up in just minutes so you can have dinner on the table in no time.

This sauce is super delicious; if you like sauce (like I do), you might want to double the recipe so you have enough to drizzle over your rice. 🙂

Give my daughter’s recipe a try.  I think you’ll like it.

Hoisin Honey Glazed Salmon



  • 4 medium salmon filets
  • 5 tablespoons hoisin sauce
  • 4 tablespoons low sodium soy sauce
  • 2 teaspoons sesame oil
  • 1 tablespoon honey


1.  Clean and debone the salmon filets.  Place in a 9X13 pan.  Set aside.

2.  In a small mixing bowl, place the hoisin sauce, soy sauce, sesame oil and honey.  Stir to combine.

3.  Pour the sauce over the salmon filets.  Bake at 400 degrees for 15 minutes.

4.  Serve with my Kicked Up Brown Rice and my daughter’s Sesame Garlic Green Beans and ENJOY! 🙂

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  1. joy says:

    Hi! I really want to try this out but I don’t have an oven. What is another way than baking it? Thank you 🙂

  2. Hi Annie, my in-laws gave us a meggai red salmon. We are in Alaska so I am still new and fresh in the area. Omg I am so thankful and greatful for your website. Sa the only way I know how to cook the salmon is fry, but now adays its to cold to fry outside and you don’t want to keep frying inside sa sempre the apartment is gonna be pao salmon…lol! This is another dish for dinner.
    Thank you Thank you…

    • Hafa adai, Bea! I’m glad you found me! 😉

      You’re going to really like this recipe…and I know what you mean about frying fish indoors. Unless you have a really good ventilation system, I wouldn’t do it either.

      Stop by again soon! By the way, what part of Alaska are you located? I have family there, and my hubby goes there on occasion on business.

  3. Del says:

    Always looking for new ways to cook salmon. This looks easy as well as delicious. Will be trying this for one of next week’s dinner. Thanks Annie.

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