Ginger hibiscus glaze

Hibiscus syrup makes a beautiful slightly tart base for a glaze (or teriyaki sauce) that can be used as a sauce for fish or meat. With a slightly fruity tangy taste, hibiscus is a spectacular accompaniment to salmon.

Salmon with ginger hibiscus glaze and fresh red hibiscus flowers

Course Side Dish


For the Hibiscus simple syrup

  • 2 cups sugar or honey
  • 2 cups hibiscus tea strongly brewed
  • pinch of salt

For the sauce

  • 1 cup soy sauce
  • ½ cup hibiscus syrup recipe above
  • 1 Tablespoon fresh ginger grated
  • 1 teaspoon garlic minced
  • 1 Tablespoon toasted sesame oil
  • 2 Tablespoons mirin
  • 1 Tablespoon sriracha sauce or chilli sauce / flakes


  • In a medium-sized saucepan, over medium-high heat combine all sauce ingredients and bring to a gentle boil. Allow to cook until the sauce thickens and slightly caramelizes. Approximately, 10-15 minutes. Watch carefully as you don’t want to burn the sugar. Remove from heat and serve sauce drizzled over your favourite grilled protein and a bowl of jasmine rice.
Keyword dairy free, gluten free, low carb, vegan, vegetarian
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