There are so many ways you can cook salmon, from a simple seared salmon with crispy skin to oven-baked salmon, but sometimes I’m looking for a fun new way to eat this versatile fish. Glancing through the condiments in my refrigerator recently, I spied some Chinese hoisin sauce, and inspiration struck for this hoisin glazed salmon.

In this quick and easy recipe, hoisin sauce and a few pantry ingredients transform into a sticky glaze to baste over the salmon as it cooks. To round out the meal, I’ll usually make steamed rice in my rice cooker and stir-fry some greens to go with the salmon. I’ve also made really delicious salmon noodle bowls with cooked udon or soba noodles tossed with some toasted sesame oil and a tangy cucumber salad.

Why you’ll love it

Key ingredients in hoisin glazed salmon

What to serve with hoisin glazed salmon

Hoisin Glazed Salmon

Serves 4

1/3 cup water

1/4 cup hoisin sauce, such as Lee Kum Kee

1 tablespoon rice vinegar

1 teaspoon soy sauce or tamari

1/4 teaspoon ground ginger

4 (6-ounce) salmon fillets (skin-on or skinless)

3/4 teaspoon kosher salt

1 tablespoon vegetable oil

2 cloves garlic, minced

Sesame seeds and/or 1 thinly sliced medium scallion, for garnish (optional)

1. Stir 1/3 cup water, 1/4 cup hoisin sauce, 1 tablespoon rice vinegar, 1 teaspoon soy sauce, and 1/4 teaspoon ground ginger together in a small bowl. Pat 4 (6-ounce) salmon fillets dry with paper towels. Season all over with 3/4 teaspoon kosher salt.

2. Heat 1 tablespoon vegetable oil in a large nonstick or cast-iron skillet over medium heat until shimmering. Place the salmon skin-side up the skillet, then press down on them with a flat spatula so that there’s a lot of contact with the pan and it browns evenly. Cook without moving, gently pressing down on fish every so often, until the bottom is golden-brown, about 5 minutes.

3. Flip the salmon, sprinkle the garlic around the fish, and cook for 1 minute. Pour the sauce over the salmon. Cook, spooning some of the sauce over the salmon as it cooks, until the sauce is thickened and reduced by about half, and the salmon is just cooked through, 2 to 4 minutes more. An instant-read thermometer into the center of the thickest fillet should register 120 F to 130 F for medium-rare, or 135 F to 145 F for more well-done. Garnish with sesame seeds and 1 thinly sliced medium scallion if desired.

Recipe note: Refrigerate leftovers in an airtight container for up to two days.

(Christine Gallary is senior recipe editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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