Cast Iron Salmon Fillet with Hoisin Sauce
This is my favorite way to cook large fish fillets and whole fish. Heating up the cast iron griddle under the broiler cooks the fish on both sides, so you won't need to turn it. (Chinese-style dish. Gluten-free.)
⏱️ Prep: 10 min🍳 Cook: 20 min
Ingredients
| 2 tablespoons | 30 ml | vegetable oil |
| 1/2 cup | 120 ml | hoisin sauce |
| 1/4 cup | 60 ml | honey |
| 2 tablespoons | 30 ml | rice wine |
| 1 teaspoon | 5 ml | hot sesame oil |
| 3 tablespoons | 45 ml | crushed and chopped fresh ginger |
| 4 | garlic cloves, crushed and chopped | |
| 1 | bunch (6 to 8) scallions, cut into 1/4-inch pieces | |
| 1 1- to 2-pound | salmon fillet | |
| — | steamed rice, for serving |
Instructions
- Grease a cast iron or oven-safe griddle or pan with the vegetable oil. Place the griddle 2 to 3 inches under the broiler element, set the broiler to high, and let the griddle heat for 5 to 10 minutes, or until it just begins to smoke.
- In a medium bowl, whisk together the hoisin sauce, honey, rice wine, and sesame oil. Then, whisk in the ginger, garlic, and scallions.
- Make shallow crosscuts in the fish about 1 inch apart. Gently press the sauce into the cuts.
- Place the fish on the griddle and broil for 5 to 7 minutes for medium rare.
- Serve with steamed rice. SUBSTITUTION TIP: Substituting maple syrup for the honey makes a great variation on this recipe.