This 10-minute sweet-and-salty glaze is equally delicious with pork medallions.
2 tablespoons hoisin sauce
1 tablespoon soy sauce
1 tablespoon dry white wine
1 teaspoon honey
1 large garlic clove, minced
1 tablespoon vegetable oil
Four 6-ounce skinless salmon fillets
Freshly ground pepper
Preheat the oven to 450°. Position a rack in the upper third of the oven. In a small bowl, combine the hoisin, soy sauce, wine, honey and garlic.
In a large, ovenproof, nonstick skillet, heat the oil. Season the salmon fillets with salt and pepper. Place them in the skillet, skinned-side up, and sear over high heat until browned on the bottom, about 30 seconds. Flip the fillets and spoon half of the hoisin glaze over them.
Transfer the skillet to the top rack of the oven and roast the salmon for 3 minutes. Spoon the remaining hoisin glaze over the fillets and roast for another 3 minutes. Baste the fillets with the glaze in the pan and roast until just cooked through, about 2 minutes longer.