Hoisin Glazed Salmon with Shiitake Mushrooms and Asparagus


This is probably the most simple fish recipe that my husband and I make. It’s one of those meals where if we haven’t planned what’s for dinner and we’re on our way home for work, we know we have half of the items on hand (hoisin and rice) and the rest we can grab in less than 10 minutes at the local market.

This recipe will work with other fatty fish like black cod, which means that you’re going to get one of your two servings of fatty fish a week recommended by the American Heart Association. If you make extra and eat this for lunch the next day, you’ve already met that goal! How simple is that?


Hoisin Glazed Salmon with Shiitake Mushrooms and Asparagus

Serves 4
Total Time 20 Minutes

1/4 cup hoisin sauce
4 (4 oz) salmon filets
1 large bunch asparagus, trimmed
4 ounces shiitake mushrooms, stems removed
2 tablespoons olive oil
Kosher salt and pepper
Steamed rice (short or medium-grain), to serve

Adjust an oven rack to the middle position and heat broiler.

Mix hoisin sauce and 1 tablespoon water in a small bowl. Place fish, skin-side down, on a foil-lined baking pan and spread sauce over the top.

Toss asparagus, mushrooms, oil, and ¼ teaspoon each salt and pepper in a medium bowl. Scatter vegetables evenly around fish.

Broil, stirring vegetables once, until they are tender and fish is cooked through and opaque, 6 to 8 minutes, depending on thickness.

Slide a spatula between the skin and the fish; discard skin. Divide fish among individual plates. Serve with vegetables and steamed rice.