Where Local and Global Appetites Collide

Substitute for Hoisin Sauce for Asian Glazed Salmon

Originally uploaded by lickyoats

Salmon was on the menu for last night’s dinner. My husband, Jim, had already pulled it out of the freezer and was defrosting it. I wasn’t really in the mood for it, but since the die was cast, I thought I would try making Asian Glazed Salmon — the sweet glaze that so many restaurants are serving these days that I find so tasty. I’ve never made it before and was ready for the adventure.

I looked in my traditional cook books that I inherited from my mother 30 years ago and struck out. So I went to the Internet and found this recipe for Asian Glazed Salmon

I had all the ingredients (brown sugar, soy sauce, powdered ginger, garlic) except one — hoisin sauce. What on earth is hoisin sauce?

I knew what taste I needed to achieve and ended up substituting a Roasted Raspberry Chipotle Sauce that I had in the cupboard. It is very sweet ,with a touch of heat ,and has the consistency of a thin jam.

It worked out great! No need to buy a jar of something I may never use again in the near term. A great tip for saving money.

By the way, I did look it up and here are the ingredients in Hoisin Sauce — a Chinese BBQ sauce.

  1. Very cleaver Mary. I say berry sauces and dressings go with a lot of things. I’m also fond of putting Rasberry Hazelnut Vinagrette Dressing (WishBone) on chicken.

  2. I love raspberry and chipotle together…sweet and spicy. I think I would’ve added some squirts of fresh lime and maybe lime zest. So that would’ve been a tangy or tart flavor too.

    Hoisin sauce is sometimes called duck sauce.

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