Bacon–Wrapped Hoisin Salmon Recipe

Name: Bacon–Wrapped Hoisin Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (6 ounce) boneless skinless salmon fillets; 8 slices bacon; salt and pepper; 1/3 cup hoisin sauce; 1/3 cup maple syrup; 1 tablespoon soy sauce; 1 tablespoon rice vinegar; 1 tablespoon ketchup; 1 tablespoon garlic, minced; 1 tablespoon ginger, minced

Servings: persons

4 (6 ounce) boneless skinless salmon fillets
8 slices bacon
salt and pepper
1/3 cup hoisin sauce
1/3 cup maple syrup
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon ketchup
1 tablespoon garlic, minced
1 tablespoon ginger, minced

1
Preheat oven to 425u00b0F Spray a broiler pan with cooking spray.
2
Wash salmon under cold water and pat dry with paper towel. Wrap each filet with 2 strips of bacon and secure with toothpicks. Sprinkle with salt and pepper.
3
Combine hoisin sauce, maple syrup, soy sauce, rice vinegar, ketchup, garlic, and ginger together in a small saucepan. Turn heat to medium to warm, stirring occasionally.
4
Place salmon on broiler pan and cover with half the prepared sauce (it doesn't have to be warm yet). Place in preheated oven and set timer for 10 minutes.
5
Place salmon on rice or noodles (or rice noodles!) and pour remaining sauce over top.

600

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 (6 ounce) boneless skinless salmon fillets, 8 slices bacon, salt and pepper, 1/3 cup hoisin sauce, and more.

Yes, Bacon–Wrapped Hoisin Salmon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bacon–Wrapped Hoisin Salmon

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