...Hoisin Cured & Panko Crusted Salmon

Hoisin sauce is sweet chinese dipping sauce that often comes along side Peking duck. Although it can be quite sweet it is well balanced by the savoury flavours of soy, garlic and chilli. We have a jar on hand in our refrigerator at all times and find it makes a great impromptu marinade for any type of meat from pork chops to fish. In this recipe the sugar and salt in the Hoisin sauce help to cure the salmon making the flesh moist and juicy while complimenting the natural flavours of the fish. The addition of a buttery panko breadcrumb crust on top of the salmon adds a great crunch to the final dish.

- 1 side of fresh salmon
- 1 onion sliced thinly
- 1 bunch of green onion sliced thinly
- 1 cup panko breadcrumbs 
- 3 tbsp melted butter
- 3 cloves of garlic crushed
- 3 tbsp hoisin sauce
- 3 tbsp oyster sauce
- salt and pepper

1. To make the Hoisin curing mixture combine the crushed garlic with the Hoisin sauce and oyster sauce.

2. Scatter the sliced onion on the bottom of an oven proof dish. Place your side of salmon over the onions and spread the Hoisin curing mixture over the surface of the fish. Let the salmon cure for at least 24 hours in the fridge.

3. Once your oven is preheated to 425 degrees bake your cured salmon for 15 minutes. During this time prepare your panko crust by combining the panko breadcrumbs with the melted butter, sliced green onions and salt/pepper. 

4. After the first 15 minutes of baking take the salmon out of the oven and evenly scatter the breadcrumb mixture over the surface. Bake for an additional 10 minutes until the panko crust is evenly browned.

5. Let the salmon rest for 5 minutes before serving.