Asian salmon au poivre

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5 min


6 to 8 servings

* PLUS Grilling Time: 10 minutes


  • 1/2 cup hoisin sauce
  • 2 tbsp sherry , port or water
  • 1 1/2 tsp coarsely ground black pepper
  • 6 to 8 salmon steaks , about 1-in. thick


  • In a small bowl, stir hoisin with sherry and pepper. Oil grill and heat barbecue to medium-high or preheat oven to 450F (230C).

Nutrition (per serving)

  • Calories
  • 281,
  • Protein
  • 34.3 g,
  • Carbohydrates
  • 7.5 g,
  • Fat
  • 11.3 g,
  • Fibre
  • 0.5 g,
  • Sodium
  • 335 mg.

This is an easy entree to grill or roast. A fast stir-and-brush hoisin mixture dresses up salmon for a casual dinner or the poshest of parties.

To roast

Line a shallow baking sheet with foil. Coat with cooking spray. Brush sauce all over salmon, including sides. Roast, uncovered and without turning, in centre of preheated oven for 10 minutes per inch (2.5 cm) of thickness.

To grill

Brush sauce all over salmon. If heated grill looks dry, brush again with vegetable oil. Grill fish, covered, 5 to 6 minutes per side. Use a large wide spatula to flip fish.