Ingredients:

  • 2 lb salmon fillets, skin on or off, cut into 4 (8oz) portions (approximately 910g)
  • ¼ cup light brown sugar, packed (approximately 50g)
  • 1 tsp five-spice powder (approximately 5g)
  • 1 tbsp salt (approximately 15g)
  • ½ tsp sesame oil (approximately 2.5ml)
  • 1 tbsp Shaoxing wine (Chinese rice wine) (approximately 15ml)
  • 2 tbsp soy sauce (low sodium recommended) (approximately 30ml)
  • 1 tbsp hoisin sauce (approximately 15ml)
  • 3 tbsp honey (approximately 60ml)
  • 1 piece red bean curd (fermented), about 1 inch square
  • 1 tbsp red bean curd brine (from the jar) (approximately 15ml)
  • 2 drops red food coloring (optional, for a traditional red Char Siu color)
  • 3 cloves garlic, minced (approximately 9g)
  • 3 tbsp honey (approximately 60ml)
  • 3 tsp water (approximately 15ml)
  • 1 drop red food coloring (optional)

Instructions:

  1. In a bowl, whisk together the brown sugar, five-spice powder, salt, sesame oil, Shaoxing wine, soy sauce, hoisin sauce, honey, mashed red bean curd and brine, red food coloring (if using), and minced garlic until well combined.
  2. Place the salmon fillets in the Ziploc bag or container. Pour the marinade over the salmon, ensuring it's evenly coated. Seal the bag (or cover the container) and refrigerate for at least 1 hour, or up to overnight, for maximum flavor.
  3. Place your oven rack about 6 inches from the broiler and preheat the broiler on high.
  4. Line a baking sheet with foil and lightly grease it. Remove the salmon from the marinade and place on the prepared baking sheet. Broil for 6-8 minutes, or until the salmon is cooked through and flakes easily with a fork.
  5. While the salmon is broiling, whisk together the honey, water, and red food coloring (if using) in a small bowl. Once the salmon is cooked, remove it from the oven and brush it with the honey glaze.
  6. Serve immediately with your choice of sides.