Ingredients
1 | green onions/scallions, finely chopped | ||
1 clove | garlic, minced | ||
1/2 tbsp | gingerroot, grated | 7 g | |
1 1/2 tbsp | soy sauce | 23 mL | |
1 tbsp | Hoisin sauce | 16 g | |
1 tbsp | olive oil | 15 mL | |
1/2 tbsp | lemon juice, freshly squeezed | 1/4 lemon | |
ground pepper to taste [optional] | |||
300 g | salmon fillet |
Method
- Finely chop the scallion, mince the garlic, then put them in a shallow dish. Add the grated ginger, soy sauce, Hoisin sauce, oil, lemon juice, and pepper. Whisk using a fork to combine the ingredients. It is not necessary to add any salt since the soy and Hoisin sauces are already rather salty.
- Put the salmon in the dish and turn it to coat with the marinade. Cover and let stand either 30 min at room temperature or overnight in the refrigerator.
Bake
- Preheat the oven to 190ºC/375ºF.
- Remove the salmon from the marinade, letting the excess marinade drip off, then transfer it to a baking sheet, skin side down. Bake in the middle of the oven about 20 min. Alternatively, the salmon may be cooked on an outdoor grill.
- Check with a fork to see if the fish is cooked through. Separate and lift the salmon from the skin with a metal spatula and serve (discard skin).