Hoisin salmon fillets with wok-fried vegetables

Bring the delicious flavours of Exotic Food Hoisin Sauce to your kitchen with this Hoisin salmon fillets recipe. Served with tasty wok-fried vegetables, dinnertime will become an absolute treat.

  • 25 mins cooking
  • 20 mins marinating
  • Serves 4
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  • 3 tablespoon Exotic Food Hoisin Sauce
  • 3 tablespoon Exotic Food Soy Sauce
  • 1 tablespoon dry sherry or Chinese rice wine
  • 3 teaspoon Exotic Food Sesame Oil
  • 1 clove garlic, crushed
  • 2 teaspoon fresh ginger, grated
  • 4 salmon steaks, pin bones removed
  • 500 gram fresh mixed vegetables such as broccoli, cauliflower, capsicum, onion and asparagus
  • 1 tablespoon toasted sesame seeds and fresh chives to decorate (optional)


  • 1
    Combine 1 tablespoon Exotic Food Hoisin Sauce, 1 tablespoon Exotic Food Soy Sauce, sherry, garlic and 1 teaspoon of ginger in resealable bag. Add the salmon and marinate at room temperature (not in the fridge) for 15-20 minutes.
  • 2
    Remove salmon from marinade and pat dry with kitchen towel. Heat 1½ teaspoons of the sesame oil on a medium heat till shimmering and place the salmon skin-side down in the pan. Don’t poke or prod. Cook the salmon until opaque ¾ of the way up the fillets, around 8-9 minutes for thick fillets, 6-7 minutes for thinner fillets.
  • 3
    Turn the fillets, flipping them away from you to avoid splattering. Cook for an additional 1-2 minutes depending on thickness.
  • 4
    While salmon is cooking, stir-fry the vegetables: Heat remaining sesame oil in a wok, toss in the vegetables with 2 tablespoons soy sauce and 2 tablespoons hoisin sauce. Stir fry until tender-crisp. Divide the vegetables between 4 plates and top with salmon fillets. Add a sprinkle of fresh chives and toasted sesame seeds to garnish if desired.