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This glazed hoisin and sesame salmon bowl is a delicious low-carb meal idea, served on a bed of cauliflower rice.

Hoisin and Sesame Salmon

Quick & easy broiled salmon with an amazing hoisin sauce glaze on a bed of cauliflower rice.
Course Fish entree
Cuisine Asian
Keyword hoisin glazed salmon
Prep Time 15 minutes
Cook Time 22 minutes
Marinade time 30 minutes
Total Time 1 hour 7 minutes
Servings 2


  • 2 pieces (or one larger piece) fresh salmon
  • 1/2 head cauliflower
  • 1 tablespoon olive oil
  • Salt to taste
  • 2 tablespoons hoisin sauce
  • Sesame seeds to taste


  • 2 tablespoons hoisin sauce
  • 2 tablespoon soy sauce
  • Juice of 1/2 lime
  • 1/2 teaspoon garlic powder

For serving:

  • 1 large carrot spiralized (or ribboned or julienned)
  • 1 avocado diced
  • 2 scallions chopped (green parts only)
  • Lime wedges
  • Extra hoisin sauce (optional)


  • Add the marinade ingredients to a large ZipLoc bag along with the salmon. Marinate for 30 minutes.
  • When salmon is about half way through marinating, you can start to prepare the other ingredients. To make the cauliflower rice: add cauliflower florets to a food processor and process on low speed until it reaches the consistency of rice or couscous. Add to a skillet on medium heat with olive oil and a bit of salt. Cook, covered, for about 10 minutes (stir occasionally) or until it reaches your desired tenderness.
  • Start to prep the carrot, avocado, and scallions. You can finish prepping them while the salmon cooks.
  • To cook the salmon, turn your oven broiler on high and move the rack to the top. Line a baking sheet with foil for easy clean-up. Take the salmon pieces out of the marinade and discard it. Add about 1 tablespoon of hoisin sauce to the top of each piece of salmon (spread on evenly with a spoon), and then sprinkle each piece of fish with sesame seeds. Broil the salmon for 10-12 minutes or until it flakes easily with a fork. Timing really depends on the thickness of the fish, so be careful not to overcook it.
  • Once the salmon is cooked, assemble the bowls and enjoy immediately. Serve with lime wedges and extra hoisin sauce if desired.