Sweet hoisin sauce and zesty lemon elevate this 20-minute hoisin skillet salmon to a weeknight favorite you’ll always want at the heart of your healthy dinner table. It’s delicious with fluffy jasmine rice, chilled sesame noodles, a crunchy cucumber salad, a glass of iced green tea; in fact most things.
Jump to Recipe20-Minute Hoisin Skillet Salmon Recipe Ingredients
- One 15.5-ounce can low-sodium black beans, drained and rinsed
- 2 tablespoons hoisin sauce
- 1/4 teaspoon red pepper flakes
- 2 cloves garlic, crushed
- 4 cups medium broccoli florets (about 8 ounces)
- Four 5-ounce salmon fillets, skin removed
- Juice of 1/2 lemon
- 2 tablespoons roughly chopped fresh cilantro (optional)
- Kosher salt to taste
- 3/4 cup water
How To Make 20-Minute Hoisin Skillet Salmon Recipe
- Build the flavor base: In a large, deep skillet, combine the drained and rinsed black beans with 3/4 cup of water, the hoisin sauce, red pepper flakes, and the crushed garlic. Stir the mixture well to ensure the hoisin is fully incorporated into the liquid, creating a savory, slightly spicy poaching base.
- Assemble the skillet: Spread the bean mixture evenly across the bottom of the pan. Place the 4 cups of broccoli florets over the beans, then carefully nestle the four salmon fillets into the vegetables. This “nestling” ensures the fish cooks gently in the steam while the bottom of the fillet absorbs the flavors of the hoisin sauce.
- Steam and simmer: Place the skillet over a medium heat and bring the liquid to a gentle simmer. Once you see bubbles, cover the pan with a tight-fitting lid. Cook for 5 to 6 minutes. During this time, the salmon should become opaque and flaky, and the broccoli should turn a vibrant green and become crisp-tender.
- Garnish and season: Remove the skillet from the heat. Drizzle the fresh lemon juice over the salmon and broccoli to brighten the flavors. Sprinkle with the chopped cilantro if you are using it, and add kosher salt to taste. Serve the salmon and vegetables immediately, spooning the flavorful black bean sauce over the top.
Recipe Tips
- Check the Salmon: The best way to tell if salmon is done is to press it gently with a fork; if it “flakes” along the natural white lines, it is ready. Five to six minutes is usually perfect for a standard 1-inch thick fillet.
- Broccoli Sizing: To ensure the broccoli is perfectly “crisp-tender” in the same time it takes to cook the fish, cut the florets into medium, uniform sizes. Larger chunks may remain too crunchy.
- Rinse the Beans: Always rinse canned black beans thoroughly. This removes the starchy, salty liquid they are packed in, allowing the clean flavors of the hoisin and garlic to shine through.
- Skin Removal: If you purchase salmon with the skin on, you can ask your butcher to remove it or use a sharp fillet knife to slide it off at home. Removing the skin allows the poaching liquid to penetrate the fish from both sides.
What To Serve With 20-Minute Hoisin Skillet Salmon Recipe?
This 20-Minute Hoisin Skillet Salmon Recipe is a balanced, high-protein meal that needs a light or starchy pairing! A bowl of Steamed Jasmine Rice or Brown Rice is the quintessential choice for soaking up the extra hoisin bean sauce. For a lower-carb option, a side of Quinoa or a Chilled Cucumber Salad with rice vinegar adds a lovely refreshing crunch! A glass of Cold Green Tea or a side of Pickled Ginger pairs wonderfully with the sweet and savory Asian-inspired notes.
How To Store 20-Minute Hoisin Skillet Salmon Recipe
- Refrigerate: Store any leftovers in an airtight container for up to 2 days. Because salmon is delicate, it is best enjoyed fresh.
- Reheat: To avoid drying out the fish, reheat gently in a covered skillet over low heat with a tiny splash of water. Alternatively, flake the cold salmon over a salad for a delicious chilled lunch.
- Freezing: It is not recommended to freeze this dish once cooked, as the texture of the broccoli and the flakiness of the salmon will degrade upon thawing.
20-Minute Hoisin Skillet Salmon Recipe Nutrition Facts
- Calories: 297 kcal
- Total Fat: 9 g
- Saturated Fat: 2 g
- Cholesterol: 64 mg
- Sodium: 529 mg
- Total Carbohydrates: 20 g
- Sugar: 3 g
- Protein: 36 g
- Fiber: 6.5 g
FAQs
Yes! Snap peas, sliced bell peppers, or baby bok choy would all work beautifully with this steaming method. Adjust the time by a minute or two depending on the thickness of the vegetable.
Many standard hoisin sauces contain wheat. If you are gluten-sensitive, be sure to look for a certified gluten-free hoisin sauce or use a tamari-based alternative.
Yes, but you must thaw it completely in the refrigerator before cooking. If you cook it from frozen, the outside will be overdone before the center is flaky, and it will release too much moisture into the sauce.
20-Minute Hoisin Skillet Salmon Recipe
Course: DinnerCuisine: Asian-FusionDifficulty: Easy4
servings10
minutes10
minutes297
kcalA fast, healthy, and flavorful one-pan meal featuring tender salmon poached over black beans and broccoli in a savory hoisin broth.
Ingredients
4 salmon fillets (5-oz each)
15.5-oz can black beans
4 cups broccoli florets
2 tbsp hoisin sauce
2 cloves garlic & lemon juice
Red pepper flakes & cilantro
Directions
- Combine beans, water, hoisin, garlic, and pepper flakes in a skillet.
- Top with broccoli and nestle the salmon in.
- Simmer, cover, and cook for 5-6 minutes until salmon is flaky.
- Garnish with lemon juice and cilantro.
- Season with salt and serve hot.
Notes
- One-pan cleanup makes this perfect for busy weeknights.
- Poaching in the skillet keeps the salmon incredibly moist.
- Low in fat but very high in protein and fiber.
