Baked Miso-Hoisin Salmon with Crunchy Slaw

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2 Tbsp Hoisin Sauce
1 Tbsp White Miso Paste
1 Tbsp Chili Garlic Sauce
1 Tbsp Low-Sodium Soy Sauce
1 Tbsp Rice Vinegar
2 tsp Toasted Sesame Oil
1 Tbsp Grated Fresh Ginger
1/4 tsp Crushed Red Pepper Flakes
4 N/A Salmon Fillets
2 cup Shredded Green Cabbage
1 N/A juiced Lime
to taste thinly sliced Scallions
to taste Salt
to taste Ground Black Pepper
as needed Nonstick Cooking Spray


Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with Nonstick Cooking Spray ( as needed) and set aside.

In a small bowl, whisk together Hoisin Sauce (2 tablespoon), White Miso Paste (1 tablespoon), Chili Garlic Sauce (1 tablespoon), Low-Sodium Soy Sauce (1 tablespoon), Rice Vinegar (1 tablespoon), Toasted Sesame Oil (2 teaspoon), Fresh Ginger (1 tablespoon), and Crushed Red Pepper Flakes (1/4 teaspoon).

Place the Salmon Fillet (4 N/A) on the prepared baking sheet.

Using a pastry brush, brush the hoisin mixture all over the salmon. Add Salt ( to taste) and Ground Black Pepper ( to taste) as needed. Bake the fish for about 13 minutes.

While the salmon cooks, prepare the slaw. In a large bowl, toss together the shredded Green Cabbage (2 cup), Lime (1 N/A) [juiced], Salt ( to taste), and Ground Black Pepper ( to taste). Set the bowl aside.

Remove the salmon from the oven. To serve, place a filet on a plate and top them with the slaw and Scallion ( to taste) [thinly sliced]. Repeat process for remaining fillets.