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Grilled Salmon In Hoisin Marinade


  • 2 salmon steaks
  • 2 tbsp soy sauce
  • 2 tbsp hoisin sauce
  • 1 tbsp rice vinegar
  • 1 tbsp sunflower oil
  • 1 tbsp lemon juice
  • 2cm fresh ginger, shredded
  • 2 garlic cloves, chopped
  • 1 red pepper, slices, no seeds
  • Green asparagus
  • 0 : 30

    Recommended CADAC cooking surface : Grill plate

    Stir the soy sauce, Hoisin sauce, vinegar, oil, lemon juice, ginger, garlic and red pepper in a large bowl. Pour the marinade over the salmon and let this marinade in the fridge for at least 15 minutes (1h max).

    Remove the hard, lower part of the green asparagus. Take the salmon out of the marinade and keep the marinade apart in a small pan. Place the salmon on the grill for approx. 10 minutes on medium setting. The salmon needs to stay pink in the middle.

    Add some oil to the asparagus and grill them shortly. Let the marinade cook softly for about 2 minutes. Serve the salmon and asparagus with the marinade separately.