Ingredients

4 Servings

• 4 (4 ounces each) salmon fillets
• salt and pepper to taste
• 1/2 cup hoisin sauce
• 2 tablespoons rice vinegar
• 2 tablespoons Sriracha hot chili sauce, optional
• 1 tablespoon sesame oil
• 1 thumb-size ginger, peeled and finely grated
• 2 cloves garlic, peeled and minced