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Wild caught Red Miso-Hoisin Salmon is a delicious dinner treat for either week nights, special occasions or anytime! Plus, it cooks up fast under the broiler with the miso-hoisin sauce getting all bubbly and crusty.

We prefer wild salmon both for ecological reasons and its mild flavor. Most all Atlantic fish sold commercially are farm-raised. In comparison to wild-caught salmon the farm-raised salmon are fattier but the good omega-3 fats are much higher. Either way, wild or farmed, salmon is a good-for-you fish.

These wild Coho salmon fillets are fished from the cold waters of Puget Sound and appear in our markets between June and September. Coho salmon are also known as silvers because of their silvery looking skin. Their bright orange flesh is firm with a delicate texture. This is a fatty fish but that’s one reason why it has such a rich, wonderful flavor.

Why brine salmon?

The salmon fillets get a brief soaking in a salt-water brine, which helps to retain moisture. But the main reason I brine them is to reduce or eliminate the albumin that oozes out of the salmon as it cooks. I know it is a natural process and harmless but I don’t like the looks of it. It is an easy fix with just a short 15-minute soak.

To prepare Red Miso-Hoisin Salmon fillets:

A simple mixture of red miso paste was whisked together with hoisin sauce, garlic, fresh ginger and honey. After the salmon fillets had their soak the sauce was slathered with a thick layer on top of the fillets. When broiling salmon, a good rule of thumb for medium is eight minutes for every one-inch thickness. As you can see these fillets are about a half-inch thick and I broiled them for five minutes.

Use an instant-read thermometer to check for preferred doneness:

110°F to 125°F =medium rare

125°F to 140°F= medium to well-done

I served these yummy red miso-hoisin salmon fillets with jasmine rice and baby bok choy. So, thirty minutes from start to finish for this dinner. While the rice cooked, the salmon was brined, miso-hoisin sauce mixed, salmon broiled and bok choy steamed. Easy peasy!

Check out these salmon recipes:





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