Spicy Grilled Salmon



  • 4 (6-oz) salmon fillets
  • 4 Tbsp hoisin sauce
  • ½ tsp crushed red pepper
  • 1 medium head cauliflower, cut into florets
  • 1 Tbsp olive oil
  • Kosher salt
  • ¼ cup chopped peanuts
  • Chopped cilantro, for serving


  1. Heat oven to 425°F or an outdoor grill to medium-high. Tear off four 12" squares of foil and arrange on two baking sheets.
  2. Place a piece of salmon in the center of each piece of foil. Brush each with 1 Tbsp hoisin sauce; sprinkle each with
 ⅛ tsp crushed red pepper.
  3. Toss cauliflower florets with oil and ¼ tsp salt and arrange around each fillet. Cover with another piece of foil and fold each edge up and over three times. Roast or grill (covered) for 15 minutes.
  4. Transfer each packet to a plate. Using scissors or a knife, cut an “X” in the center and fold back the triangles. Sprinkle with peanuts and chopped cilantro.

Nutritional Information

Main Total
Servings 4
Fat (g) 19 19
Sat. Fat (g) 3 3
Protein (g) 43 43
Carb (g) 18 18
Fiber (g) 5 5
Sodium (mg) 535 535

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